ORONO — The University of Maine Cooperative Extension is giving quite a few means to assistance put together a risk-free and healthy Thanksgiving meal.
The Extension has posted uncomplicated healthful recipes at extension.umaine.edu/food items-overall health/recipes that use local Maine develop in principal dishes. Mainely Dish recipe video clips at extension.umaine.edu/food-health and fitness/efnep/recipe-video clip-collection demonstrate a wide variety of vegetarian recipes or kinds that can effortlessly substitute other protein to substitute meat.
Extension publications for a healthy holiday break, such as “Helpful Hints for Handling Turkeys for Thanksgiving” and “General Foods Protection Strategies for Making ready Food” also are featured at extension.umaine.edu/publications.
If turkey is on the menu, UMaine Extension professor and registered dietitian Kathy Savoie implies planning for 1 to 1.5 lbs of turkey for each man or woman, in accordance to an Extension news launch. This will give ample for the food and leftovers for turkey sandwiches or a favored turkey recipe. Individuals can approach on half that amount if other poultry, beef or pork will be served.
The length of time it will consider to thaw a turkey in the fridge depends on its dimension. People need to system on 24 several hours per five pounds of frozen turkey.
Turkey should really be cooked to attain an inner temperature of 165 levels to destroy hazardous germs. The temperature really should be measured in the innermost part of the thigh and wing, and the thickest element of the breast with a food stuff thermometer.
Leftovers really should be stored in the fridge at 40 degrees or colder, in just two several hours of remaining cooked. Leftovers ought to be frozen or applied in four times gravy must be made use of within just two times.
The USDA Meat and Poultry Hotline is out there from 8 a.m. to 2 p.m. EST Thanksgiving Working day at 1-888-MPHotline (1-888-674-6854) or from 10 a.m. to 6 p.m. EST, Monday by Friday, or chat live at question.usda.gov.
For more information and facts, call 207-591-3188 or electronic mail [email protected].