Tuesday, November 17, 2015

#OhioTalksTurkey Twitter Party

Thanksgiving is next week already, are you prepared to make the perfect Thanksgiving feast?

 I want to invite you to join me this Thursday November, 19th from 9-10pm EST to the #OhioTalksTurkey Twitter party hosted by the Ohio Poultry Association. We'll be chatting about answers to common questions, from buying a turkey to thawing, prepping, cooking and serving. We'll also be sharing some good Thanksgiving recipes and some helpful cooking tips to help you prepare the perfect Thanksgiving feast this year . When you attend you'll also have the chance to win some great prizes like a turkey fryer, oven roaster, digital thermometer and much more.


Living in Ohio I'm surrounded by a huge farming community as Ohio ranks 9th in turkey farming with more than 219 million pounds of turkey produced each year. Last year was pretty exciting for the kids and our state --Each Thanksgiving, the President of the United States grants the "presidential pardon" to a turkey presented by the National Turkey Federation and Ohio received an invitation to participate in this holiday tradition. Cooper Farms right here in northwest Ohio raised turkeys that traveled to Washington D.C. to meet the President. Ohio students submitted name ideas for the turkeys, and The White House chose the names Mac and Cheese! My son actually got to take a field trip to Cooper Farms during school last year to celebrate this and to learn more about turkey farming etc...

Did you know that about 95% of Americans eat turkey  at Thanksgiving? The average weight of a Thanksgiving turkey purchased is 15 pounds --that means about 675 million pounds of turkey is consumed in America on Thanksgiving, talk about a lot of turkey!

Here are 5 tips from the Ohio Turkey Farmers to help you prepare the Perfect Thanksgiving turkey this holiday---
1. When selecting your turkey, allow 1 pound of turkey per person for a fresh or frozen bird

2. Allow approximately 24 hours for every 4-5 pounds of bird weight for thawing in the refridgerator

3. Plan for 20 minutes per pound in a 350 degree oven for a defrosted turkey and 10-15 minutes per pound for a fresh turkey

4. Don't take the turkey out of the oven until a meat thermometer reads 165 degree F at the breast and 175 degree F for the thigh

5. Let a turkey stand for 20 minutes after removing from the oven before carving to allow the juices to set for the best turkey

If you have left over turkey this year why not turn it into a yummy Turkey-Vegetable Hash Brown Quiche with this easy recipe:

Prep 15 Min
Cook 50 Min
Yields 6 Serving


For Crust --Heat oven to 375. Beat egg and salt in a medium bowl until blended. Add potatoes; mix well. Press evenly against bottom and sides of greased deep 9-inch pie plate. Bake in 375 F oven for 5 min.

Place vegetables in crust; top with turkey. Beat 5 eggs, milk and 1/2 tsp. salt in medium bowl until blended. Pour slowly over turkey. Sprinkle with almonds.

Bake in center of 375 degree oven until center is puffed and knife inserted near center comes out clean, about 45 min. Let stand 5 min and cut into wedges.


I hope you''ll join me this Thursday at the #OhioTalksTurkey Twitter party to learn even more! Check out all of the great prizes, rsvp and see the full event details by visiting:

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