Tur-ku
The Tuesday LifeStyle section runs a weekly haiku contest, and they got so many on this week’s topic, “Feast,” that they shared with Food.
Here’s our favorite:
Plan the feast details,
Cook for days; eat in minutes
Mom, leave the kitchen!
Ginny Loeffler, Lone Tree
(See the rest at .)
Rouxbe (as in Ruby)
There are a lots of food websites out there (seems like we’ve been on all of them this week), but this one stands out. Rather than lists of recipes, the Rouxbe editors test them and then offer videos on how to prepare the best of the bunch. If you are a visual learner, this is for you. Check out the video turkey prep, recipes and planning lists at . Kristen Browning-Blas
Talk line open
The Butterball Turkey Talk-Line is open through the end of December, (1-800-BUTTERBALL). Here are answers to some of their FAQs:
Allow 1 1/2 pounds of turkey per person for generous servings and leftovers.
Wash hands often, keep raw turkey and ready-to-eat foods separated, refrigerate cooked turkey within two hours of carving to a temperature below 40 degrees.
Before roasting, turn the turkey’s wings back to hold the neck skin in place. This levels the turkey in the roasting pan to allow even cooking and makes carving easier.
Use a shallow pan about 2 to 2 1/2 inches deep and cook in a 325-degree conventional oven. Kristen Browning-Blas
