by Chrishonda Brown
The holidays are full of family, fun and lots of turkey. From freezer to table, follow these pointers to keep it safe to eat.
For thawing, allow one day in refrigerator for every five pounds or 30 minutes per pound in cold water. Keep cold by changing water every 30 minutes.
For stuffing, do not mix wet and dry ingredients until just before stuffing turkey, and cook all raw meats thoroughly before mixing into stuffing. Stuff loosely and cook immediately. Stuffing is not safe to eat until it reaches 165˚F.
For cooking, set oven no lower than 325˚F and do not cook unless completely thawed. Turkey must reach an internal temperature of 165˚F. Check with meat thermometer on inside of thigh, wing and thickest part of the breast, avoiding the bone.
After the main meal, make sure to refrigerate perishables within two hours and have lots of fun with the leftovers!
Chrishonda Brown, who holds a Master of Science degree in kinesiology, is a guest columnist for Kansas State Research and Extension, Wyandotte County. For more recipes visit www.kidsacooking.org Like the Facebook page at www.facebook.com/KSREWyco and follow on Twitter @WyCoSnapEd.
Turkey Pinwheels
Makes: 12 servings
1 8-oz package low-fat cream cheese
6 8-inch whole wheat flour tortillas
6 slices leftover turkey (or deli slices)
3 Roma tomatoes, chopped
3 cups baby spinach leaves
Directions:
Warm tortillas to soften. Place in skillet over medium heat for 30 seconds or microwave on high uncovered for 10-15 seconds.
Spread 2 Tablespoons cream cheese on each tortilla. Add 1 slice of turkey, then sprinkle with chopped tomatoes and spinach.
Roll up lightly and cut each roll into 8 slices, about 1 inch each.
If not eating immediately, refrigerate covered in plastic wrap. Serve hot or cold.
Nutritional information for each serving: 100 calories, 4.5g total fat, 1.5g saturated fat, 0g trans fat, 5mg cholesterol, 10g carbohydrates, 3g fiber, 1g sugars, 310mg sodium, 3g protein, 15% Vitamin A, 8% Vitamin C, 2% calcium, 4% iron.