Talking Turkey

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Talking Turkey

by: . | .
Stripes Okinawa | .
published: November 18, 2014

Tips to ward off holiday heartburn

The holidays are known for many pleasant sights and sensations. Unfortunately, seasonal stress, odd schedules and overindulgence in rich foods can mean an upset stomach, heartburn and indigestion for some celebrants.

Take steps to make the holidays more pleasant on your stomach:

  • Seek balance: Eating a balanced diet is a key factor in preventing indigestion, constipation and other digestive problems.    Drink plenty of water, hit the veggie tray before the cheese tray, and be sure to incorporate fruit, vegetables, lean meats, whole grains and low-fat dairy into your other, less festive meals.
  • Enjoy slowly: Enjoy meals slowly. You’ll be more likely to practice portion control this way. Digestion will be easier if you don’t make your body process too much at once.
  • Reduce stress: Stress can manifest itself through the digestive system in the form of heartburn. Carve out a few moments daily throughout the season to relax.
  • Cook smart: Certain herbs are well known to aid digestion or settle an upset stomach: Incorporate basil, dill, mint, cilantro and ginger into holiday cooking.  
  • Listen to your body: Symptoms are usually an expression of the body’s attempt to correct an imbalance. Instead of masking symptoms such as acid indigestion, upset stomach, nausea, heartburn or a hangover, try a homeopathic medicine that works.   For example, Boiron makes dissolvable pellets called Nux vomica for symptomatic relief. The sweet-tasting pellets melt in your mouth without water, and won’t bother an already upset stomach. Be attentive to the body’s signals and use it at the first sign of symptoms. For a natural indigestion remedy or natural hangover remedy, try it after too much coffee, alcohol, spicy or rich food, or when feeling drowsy after a big meal. More information can be found at www.BoironUSA.com.
  • Kitchen cabinet remedies: Your kitchen cabinet contains an arsenal of remedies, say experts.

  “Take two tablespoons of organic apple cider vinegar before eating to help with digestion. You can also try drinking a cup of organic herbal tea, such as chamomile, dandelion or burdock, with fresh lemon juice after meals to help with liver detox and promote relaxation,” says celebrity chef and culinary nutritionist Amie Valpone, HHC, AADP.
  More healthy eating tips from Valpone can be found at www.TheHealthyApple.com.  

  • Exercise: Regular exercise benefits a healthy digestive system, so get plenty of it. Just be sure to avoid anything strenuous directly after a heavy holiday meal, which can actually put digestion on hold by redirecting blood away from your digestive tract to support the heart and muscles, according to Harvard Medical School.

This holiday season, keep your body in balance with natural remedies to treat and reduce common digestive symptoms.

-StatePoint

BIRD BASICS 101

How Much Turkey to Buy
Plan on 1 pound per person for a regular bone-in turkey; about 1/3 pound per person for a boneless breast or turkey roast. Allow more, if you want plenty of leftovers, or to accommodate guests who favor only white or only dark meat.

As with all raw meat, turkey can spoil quickly if not handled properly, so make the commissary the last stop on your holiday shopping trip. And make the turkey the last item placed in your grocery cart. At home, place the turkey in the refrigerator or freezer immediately

How to Thaw Turkey Safely
In the refrigerator: Turkeys can be thawed using one of three methods, but the safest, most foolproof, and most recommended is to thaw them in the refrigerator. In addition to being the safest method, this will also result in the best finished product.

Plan ahead and allow about 24 hours for every 4 to 5 pounds of bird weight. Place the turkey, in the original wrapper, on a shallow-rimmed baking sheet or platter in the refrigerator.

  • Refrigerator Turkey Thawing Time (40 degrees F)

Turkey Weight  Days to Allow for Thawing Turkey
8 to 12 pounds  2 to 2.5 days
12 to 16 pounds  2.5 to 4 days
16 to 20 pounds  4 to 5 days
20 to 24 pounds  5 to 6 days

The Cold Water Method: If you need to thaw the turkey more quickly, use this method. Cover the turkey, still sealed in the original wrapper, with cold water. Change the cold water every 30 minutes. Allow about 30 minutes per pound for complete thawing.

  • COLD Water Turkey Thawing Time

Turkey Weight  Hours to Allow for Thawing Turkey
8 to 12 pounds  4 to 6 hours
12 to 16 pounds  6 to 8 hours
16 to 20 pounds  8 to 10 hours
20 to 24 pounds  10 to 12 hours

The Microwave Method: Even though thawing can be safely done in the microwave, it is the least desired method for producing a good-quality finished product, and the turkey must be roasted immediately after thawing. Follow your microwave manufacturer’s directions for thawing. Roast the turkey immediately, once thawing is complete.

How Long to Cook Oven Roasted Turkey
Cook until temperature reaches 170 degrees Fahrenheit in the breast and 180 F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness. (Approximate Timetable for Roasting a Turkey at 325 degrees F)

Unstuffed Turkey  Time to Cook
8 to 12 pounds  2 3/4 to 3 hours
12 to 14 pounds  3 to 3 3/4 hours
14 to 18 pounds  3 3/4 to 4 1/4 hours
18 to 20 pounds  4 1/4 to 4 1/2 hours
20 to 24 pounds  4 1/2 to 5 hours
24 to 30 pounds  5 to 5 1/4 hours

Stuffed Turkey  Time to Cook
8 to 12 pounds  3 to 3 1/2 hours
12 to 14 pounds  3 1/2 to 4 hours
14 to 18 pounds  4 to 4 1/4 hours
18 to 20 pounds  4 1/4 to 4 3/4 hours
20 to 24 pounds  4 3/4 to 5 1/4 hours
24 to 30 pounds  5 1/4 to 6 1/4hours

Tips for Choosing and Preparing a Holiday Turkey
Set yourself up for success with two simple rules: stick to the basics and start with great quality meat. If possible uses a turkey with no antibiotics or animal by-product in feed. Choose turkeys from farms that have achieved Global Animal Partnership 5-Step Animal Welfare Rating so you know your holiday bird was raised with care.

For the juiciest, most flavorful meat, start with a fresh organic turkey and layer in flavor with a simple brine or herb rub. Try a brine kit, such as one from 365 Everyday Value, and then stuff chopped herbs under the skin before roasting. If you like bronzed, crispy skin, blast your turkey with heat at the beginning or end of cooking, breast side up. Roast until your meat thermometer reads 165 degrees Farenheit.

Once done, let your turkey rest for 30 minutes before carving so juices redistribute. This locks in moisture and makes for smoother carving. It’s all about knowing where your turkey came from and the best way to lock in its juices and flavor.

– StatePoint

Mushrooms make for fast and easy  holiday side dishes

Whether you have only a few minutes to put together a meal this holiday season or days to prepare, mushrooms are a great addition for marvelous flavor and minimal fuss.

Explore new varieties and delight holiday guests. The key is choosing the right mushrooms and herbs to suit your cooking method and available time. Here are some simple tips from the experts at Whole Foods Market, to create memorable combinations in minutes:

Only five minutes and no stove? Pair such mushrooms as white buttons, cremini or truffles with herbs like parsley, chives, tarragon or cilantro, to create a fresh salad or a relish to top on crostini, soup or baked potatoes.

Fifteen minutes and a stovetop? Try mixing fresh herbs like oregano, marjoram or sage with chanterelles, morels or oyster mushrooms with olive oil. Warm over a stove and in minutes you will have delicious sautéed mushrooms.

Thirty and a hot oven?  Make roasted mushrooms by pairing portobellos, porcinis or shiitakes with rosemary and thyme, and your guests will sure to be impressed.

More tips and recipes are available at wholefoodsmarket.com.

With a little planning, enjoy a delicious, stress-free holiday meal.

– StatePoint

An unexpected wine pairing  for the holidays

This holiday season consider trying an unexpected wine pairing and surprise your guests with a bottle of port.

What is port? This traditional wine comes from the Douro Valley in northern Portugal. It is classified as a fortified wine, which means that a neutral distilled spirit has been added during fermentation. The addition of the spirit stops fermentation early and leaves a little residual sugar. This sweetness is a hallmark to port wines.  There are a number of port styles, including tawny, white, vintage; one of the most popular being ruby port.

Ruby ports are always crowd pleasers thanks to their rich berry flavors. Among these, Fonseca BIN 27 Ruby Port is from one of the world’s most prominent port houses; its sweet nature is redolent of fresh, rich blackberry and cassis aromas with a velvety mouth feel and smooth tannins.

Break the Mold
Chefs across the country are inspired by ruby port to create unexpected pairings. Philadelphia’s Chef Kevin Sbraga loves to greet guests with port and appetizers to whet their palate: He pairs his spiced nut mix of cashews, pecans and Marcona almonds spiced with cinnamon, cumin, coriander, cayenne, orange zest and sea salt with a bottle of Fonseca BIN 27. The ruby port also compliments strong cheeses, such as farmhouse cheddar and aged gouda.

Pair Dessert with Port
Port traditionally makes a fine after-dinner drink, served on its own to close a meal or with a sweet treat.

Famed cookbook author Dorie Greenspan finds the warm spiciness of Fonseca BIN 27 to be the perfect match to her bite-size Tiger Cakes. The recipe can be found in her new book “Baking Chez Moi.”

More information about serving port and food pairings can be found at www.Fonseca.pt

An unexpected wine can enrich your holiday season. Take the time to choose wisely.

– StatePoint

Cranberry-Orange Relish

Ingredients:

  • 2 medium oranges
  • 4 cups fresh cranberries (1 pound)
  • 2 cups sugar
  • 1/4 cup finely chopped walnuts

Directions:

  1. With a vegetable peeler, remove the orange portion only, of the peel of one orange; set aside.
  2. Using a sharp knife, completely peel and section both oranges. Be careful to remove all the bitter white pith on the underside of the peel and the membrane between each orange section.
  3. Using a food processor or blender with a coarse blade, grind reserved orange peel, orange sections, and cranberries.
  4. Stir in sugar and nuts.
  5. Chill for several hours or overnight before serving.

– Defense Commissary Agency

Walnut, Apple Stuffing

Ingredients:

  • 1 cup shredded carrot
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup butter or margarine
  • 1 teaspoon ground sage or poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 8 cups dry bread cubes
  • 2 cups finely chopped, peeled apple
  • 1/2 cup chopped walnuts
  • 1/4 cup wheat germ
  • 1/2 to 3/4 cup chicken broth

Directions:

  1. In a skillet, cook carrot, celery and onion in butter or margarine until tender but not brown.
  2. Stir in sage or poultry seasoning, salt, cinnamon and 1/8 teaspoon pepper.
  3. In a large mixing bowl, combine bread cubes, chopped apple, walnuts and wheat germ. Add cooked vegetable mixture.
  4. Drizzle with enough chicken broth to moisten, tossing lightly.
  5. Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Yields: 10 servings

– Defense Commissary Agency

Whipped sweet potatoes with caramelized apples

Ingredients:

  • 4 large sweet potatoes, cleaned and pierced several times with the tines of a fork
  • 1/4 cup (1/2 stick) unsalted butter, divided
  • 2 tablespoons heavy cream
  • 1/2 cup applesauce
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 apples (about 1 pound), peeled, cored, and cut into 1-inch pieces
  • 3 tablespoons granulated sugar

Directions:

  1. Preheat oven to 375 degrees. Arrange potatoes on a baking sheet and bake until tender, about 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven and let stand until cool enough to handle.
  2. Cut each potato in half lengthwise, and scoop the flesh into a large mixing bowl. Discard potato skins.
  3. Add 2 tablespoons butter and the cream to the potatoes and beat with an electric mixer at medium speed, until smooth.
  4. Mix in the applesauce and ginger; season with salt and pepper
  5. Transfer potato mixture to an ovenproof dish and bake until heated through, about 10 minutes.
  6. Meanwhile, toss the apples with the granulated sugar in a bowl. Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add apples and cook, stirring occasionally, until apples are caramelized to a golden brown, about 10 minutes.
  7. Remove potato mixture from the oven, top with the caramelized apples, and serve.
  8. Note: If oven space is at a premium, cook the sweet potatoes in the microwave. Prink potatoes generously with a fork, arrange in a “spoke” configuration on a paper towel, and cook at HIGH power until soft to the touch, about 13 to 14 minutes total. Continue according to recipe directions.

– Defense Commissary Agency

Thanksgiving events on base

Kadena Air Base

Officers’ Club   TEL:966-7409
THE GROOVE & FAM THANKSGIVING   CELEBRATION OF SOUL
Nov. 21, 8 p.m. Doors open at 7 p.m.
$25 advance tickets, $30 days of snow ($5 member  discount)
Open to all ranks and services

Rocker NCO   TEL: 966-7234
ROCKER’S THANKSGIVING DAY BUFFET
Nov. 27, 10:30 a.m.-2 p.m. In the Rocker NCO Club  Ballroom
$19.95 Adults ($1 discount for member),
$8.95 Ages 5-12 ($1 discount for member),
$3 Ages 4 and younger

THANKSGIVING DRIVE-BY DINNER
Nov. 27, 4 p.m. - 6 p.m.
$8 per person ($1 discount for club member)

Okuma Beach   TEL: 631-1990
INTERNATIONAL GOURMET THANKSGIVING BUFFET
Nov. 27, 1 p.m. - 8:30 p.m.
$21.95 Adults, $10.95 Ages 4-12, Free Ages 3 and younger

Rocker NCO Club   TEL: 966-7234
THANKSGIVING DINNER
Pre-order your meal by Nov. 25 at noon!
Orders available now!
Pickup: Nov. 26 from 11 a.m. - 5 p.m.
Orders accepted at the Rocker Customer Service Desk.
• $94.95, 22 - 24 lb. Turkey Dinner (serves 8 - 12 people)
• $109.95, 14 - 18 lb. Large Ham Dinner (serves 8 - 12  people)
• $89.95, 8 - 10 lb. Small Ham Dinner (serves 6 - 8 people)

Kadena Officers’ Club   TEL: 966-7409
THANKSGIVING DINNER
Pre-order your meal by Nov. 25 at noon
Pickup:  Nov. 26 from 11 a.m. - 5 p.m.
Orders accepted at the Officers’ Club Service Desk.
• $94.95, 22 - 24 lb. Turkey Dinner (serves 8 - 12 people)
• $109.95, 14 - 18 lb. Ham Dinner (serves 8 - 12 people)

Banyan Tree Club   TEL: 966-7372
THANKSGIVING DINNER
Pre-order your meal by Nov. 26 at noon
*Limited to the first 125 orders!
Pickup: Nov. 27 from 11 a.m. - 5 p.m.
• $94.95, 22 - 24 lb. Turkey Dinner (serves 8 - 12 people)
Air Force club members receive $5 off their order!
All Thanksgiving Dinners To Go include:
32 oz. stuffing, 32 oz. green beans, 32 oz. turkey gravy, 32 oz. mashed potatoes, 16 oz. cranberry sauce, 12 dinner rolls, 1 pumpkin pie
*Additional sides available for purchase. Payment is due at time of order. Call-in orders are not accepted. Limited quantities are available, so place your order early!

Camp Foster

The Veranda at Ocean Breeze   TEL: 645-3666
Thanksgiving buffet
Nov. 27, 5 p.m. – 9 p.m.
Adults $19.95, Children (5-11) $9.95, under 5 Free.

Butler Officer’s Club   TEL: 645-7530
Thanksgiving buffet
Nov. 27, 11 a.m. – 3 p.m.
Adults $19.95, Children  (5-11) $9.95, under 5 Free. Reservations are highly recommended.

Lanai, Taiyo Golf Club   TEL: 622-2020
Thanksgiving buffet
Nov.27, 11 a.m. – 8 p.m.
Adults $19.95, Children  (5-11) $9.95, under 5 Free. Reservations are highly  recommended.

Marine Corps Air Station
Habu Pit   TEL: 636-3081
Thanksgiving buffet
Nov. 27, 5 p.m. – 9 p.m.
Adults $19.95, Children (5-11)$9.95, under 5 Free.

Camp Courtney

Tengan Castle   TEL: 622-9569
Thanksgiving buffet
Nov. 27, 11 a.m. – 3 p.m.
Adults $19.95, Children (5-11) $9.95, under 5 Free.

Camp Hansen

The Palms   TEL: 623-4375
Thanksgiving buffet
Nov. 27, Noon – 4 p.m.
Adults $17.95, Children (5-11) $8.95, under 5 Free.

Camp Kinser

Surfside   TEL: 637-2138
Thanksgiving buffet
Nov. 27, 11 a.m. – 3 p.m.
Adults $19.95, Children (5-11) $9.95, under 5 Free.

Camp Schwab

BeachHead   TEL: 625-2053
Thanksgiving buffet
Nov. 27, 4 p.m. – 8 p.m.
Adults $17.95, Children (5-11) $8.95, under 5 Free.