Roasting is the recommended method for cooking tender meats. To roast, meat is placed on a rack in a shallow, uncovered pan and is cooked by the indirect dry heat of an oven.
The traditional centerpiece of many holiday meals served this time of year is the roast. Whether you use pork, beef, goose, turkey, or chicken, the most popular means to cook your meat of choice is in the oven.
The roasting recipe that was handed down to you from your great grandmother may need a little updating though. Whether it asks you to marinate at room temperature overnight, or cook until ‘the juices run clear,’ some instructions in heirloom recipes might be outdated. To help you make the dish your great grandmother intended, we pulled together a list of holiday roasting tips. Read more »
Thanksgiving is a celebration of the harvest and the abundance of food we are able to share with our friends and family. This Thanksgiving, take a moment to thank the farmers and ranchers who make our nation’s agricultural abundance possible. Without them, the safe, abundant and affordable food we’ll put on our tables at Thanksgiving would not be possible.
At the same time, this Thanksgiving, it is important to remember those less fortunate. Many people will donate time, food or other resources to a food bank to brighten the holiday for families in their communities, and I am proud to say that many USDA employees are among them. I am also proud that through our People’s Garden Initiative, we’ve been able to donate 3.9 million pounds of fresh produce to food banks across the country over the last few years. Read more »
All of your guests have scraped their Thanksgiving dinner plates clean and have migrated from the dinner table to the couch.
While you may want to immediately relax and celebrate after preparing a successful meal, it’s important that you first refrigerate any leftovers within two hours. Prompt storage can prevent pathogenic bacteria that cause foodborne illness from growing on your leftovers. These bacteria can’t be smelled or tasted. Read more »
The Rio Grande wild turkey (Meleagris gallopavo intermedia) calls the central plains states home. They live in brush areas near streams and rivers or mesquite, pine and scrub oak forests. (Courtesy National Wild Turkey Federation)
According to USDA’s Agricultural Marketing Service, the U.S. is the world’s largest turkey producer and largest exporter of turkey products. An estimated 46 million turkeys will show up on American tables this holiday, and most of those will come from turkey production facilities.
A much smaller percentage featured on the holiday table will be wild turkeys hunted on private and public lands. There are more than 7 million wild turkeys roaming the countryside, but their numbers were not always that robust. According to the National Wild Turkey Federation, which partners with the U.S. Forest Service, the tasty game bird native to the U.S. faced extinction in the 1930s. Read more »
It’s here. You’ve been planning for this since the moment you packed away your summer flip-flops – Thanksgiving Day. After safely handling and preparing your turkey, you’ve got hungry guests headed your way expecting a grand feast, so it’s time to start cooking. Read more »
After composting, the leftover animal materials and waste are no longer recognizable. Instead, they become healthy, organic fertilizer. NRCS photo courtesy Analia Bertucci.
You can picture it now, can’t you? The familiar sounds of a parade or football game playing on the TV while little ones chase each other through the house. More friends and family members than you can ever remember in one place at the same time. And the aroma … those delightful smells that let you know it’s a holiday.
You see the table surrounded by mismatched chairs, dinnerware and cutlery. And on that table, neatly decorated with the rich colors of the season, sit bowls filled with traditional fare and in the center of it all, the pièce de résistance – the golden brown bird around which the entire meal is built. Turkey. The year’s most prestigious meal! Read more »