Are you ready to cook?

The Holidays can bring a lot of cooking.  The fastest way to ruin your holiday meal is to have a kitchen accident.  Here are a few tips to remember while preparing a meal for the crew.

Safety

• Raw meats can contain salmonella.  To avoid contamination always wash hand before and after with hot water and antibacterial soaps.  Prep surfaces should be washed with hot water and bleach (1 gallon water + 1 teaspoon bleach).
• Stove tops and ovens should never be left on unattended.  When fats (or oils) are on the stove, PAY ATTENTION.  Fats ignite quickly and are a great fuel for a fire. Should you have a grease fire, the best way to put it out is to smother it or to use a dry chemical fire extinguisher.
• When using sharps always cut away from your body and fingers.  

Preparing Turkeys

• Turkeys if fresh should be cooked in 1-2 days of buying.
• Refrigerator thawing: refrigerate in the original package on a tray to collect liquids.  Allow about 24 hours per 5 pounds of whole turkey.
• Cold water thawing: place the whole turkey, in original packing (with no holes) in the sink or a large container filled with cold water.  Change the water frequently.  This method takes about 30 minutes per pound of turkey.
• Microwave thawing: Remove all packaging and place in a large uncovered container.  Make sure to use the "Defrost" function on the microwave.
• Once thawed, it may be refrigerated up to 2 days before cooking.
• Once thawed, remove the turkey from its wrappings.  Remove the package of giblets from the neck cavity and discard.  If you will be using the giblets for stuffing or gravy place them in a container and store them in the refrigerator until you are ready for them.
• Rinse the neck and body cavities with cool water.  Pat dry with paper towels.
• Prepare the turkey with seasonings or stuffing.
• Fasten the neck skin to the back with skewers.  Fold the wings across the back and tuck under the band of skin at the tail (or tie with string or pin with skewers)

 Cooking your Turkey

For gold brown skin and moist tender meat follow this guide:

• Cook at 325°F
• Place turkey breast side up in a shallow roasting pan.  Brush with melted butter or oil.  If you have an oven proof meat thermometer place in the thickest part of the inside thigh.  Do not let it touch the bone.
• When 2/3 through time cut the skin, string, or remove the skewers at the tail.
• Check the turkey about 1 hour before recommended time.  The turkey is done when thigh meat reads 180°F and legs easily lift or twist.  Stuffing will read 165°F when done.  If the skin is golden brown but the meat is not done, place a foil tent over the turkey to prevent the skin from burning.
• Below are the recommended roasting times: 

Here is an online resource!

Not everyone can get good recipes from Grandma.  Nor do they want to spend the money on an expensive cook book.  So just in time for your holiday cooking we have added a link to a popular online recipe book.  All Recipes is a good place to search for recipes by type or by ingredients, or share your favorite recipe with everyone else.  We have added this to the approved sites so you can access it all year long. 

One of my family's favorite holiday recipes is the Yummy Sweet Potato Casserole.  (You can substitute or leave the pecans out all together if you want)......Kelly

Hotels in the Channelview area have been lately experiencing a high amount of vehicle break in's.  If you are staying in the area, please remember these 10 tips from the National Insurance Crime Bureau on how to avoid vehicle theft and break-ins:

Stern Shots