Hewitt Health Wellness Network
Enjoying
A Healthy Lifestyle with
Bryant & Anita Hewitt
Wednesday, November 27, 2013
Food
To Chew On:
Thanksgiving
Eve
Psalm
107:1 (NKJV)
Oh, give thanks to the Lord, for He
is good!
Thought
For The Day:
We all must be mindful of all the
many blessing we have received…and for that we’re Thankful!!
The
Turkey Doctor 11 Tips
1
Symptom: I Don't Know When My Turkey Is Done
This is the million-dollar
question. How do you not make a fool of yourself at dinner by serving an
overcooked or undercooked bird? There is an easy, tell-tale way of determining
if and when the bird is done.
2
Symptom: My Turkey Is Dry And Flavorless
Unfortunately, turkeys tend to be a
very lean bird in the first place. Previously frozen turkeys tend to lose their
moisture when you defrost them, leaching out all the liquid that would
otherwise make them flavorful.
3
Symptom: My Turkey Is Not Brown Or Crisp, But Pale And Flabby
A beautifully browned bird is impressive
and tastes pretty amazing. If you're having trouble getting a golden brown
skin, there are a few things you can do.
4
Symptom: I Don't Know What To Do With The Innards
Don't forget to remove the
gizzards, heart, liver, kidneys and neck from the turkey cavity. You don't want
to roast the turkey with the innards inside (especially if they're in plastic
bags!).
5
Symptom: I Don't Have Enough Pan Drippings To Make Gravy
This should never be the case if
you're basting properly. This might occur when you're roasting just a breast
and not the entire bird.
Remedy: Make a stock out of the
giblets and neck. Use the stock for moistening the stuffing and for making
gravy.
6
Symptom: My Turkey Is Undercooked
Turkeys come in all shapes and
sizes, which means each one will have a different cook time. Choose the bird
that's the best fit for the size of your gathering.
Remedies: Do not rely on just
looking at the exterior of your turkey to tell that it's done. You should
always take its internal temperature by sticking the thermometer into the
thigh, just between the thigh and the breast (make sure the thermometer doesn't
touch the bone!). The temperature should register 160 degrees F. (Don't forget
to take the temperature of the stuffing -- it should also register the same.)
Take the turkey out and tent it with foil for about 15 to 20 minutes for a
small bird and 20 to 30 minutes for a large one. This period of resting allows
the juices to redistribute in the bird (and also allows the temperature to come
up a few degrees, preferably to around 165 degrees F).
7
Symptom: I Can Never Get A Good Slice When Carving The Turkey
Carving tableside is impressive,
but it's not the best way or place to carve a turkey. You really need a carving
board and a good carving knife.
Remedy: Place your bird on a sturdy
carving board with a trough to catch all the juices. Start by removing any
trussing twine. Begin by removing the leg, the wings and the breasts. The meat
should be sliced across the grain on a diagonal to make eating easier.
A
Healthy Menu For
Wednesday
For breakfast select one low-fat
blueberry waffle, 2 tbsp. sugar-free syrup, ½ cup fresh raspberries and 1 cup
nonfat milk. Enjoy coffee or tea sweetened with a sugar substitute, too. Your
lunch meal includes 2 scrambled eggs, 1 oz. low fat cheese, 1 slice of toasted
whole grain bread and 1 tsp. soft margarine and ½ cup fresh pineapple. For
dinner, choose 3 oz. broiled salmon, ½ quinoa, ½ cup broccoli and cauliflower
mix. Have 4 oz. low fat yogurt with ½ cup sliced strawberries for dessert.
We need your support and prayers.. Thank you for being a blessings.
