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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Nov. 15, 2000)
The INDEPENDENT, November 15, 2000 |(g§ f|||gl Page 7 • • I » ! ||§ f!g || fc O M « .. “IxS fâc.» % — T u rk ey T ips Trust in God! As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxieties and questions. What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey? A few simple steps will not only ease your holiday fears, but will ensure a delicious and a safe meal for you, your family, and your friends. The following information may help you prepare your special Thanksgiving meal and help you countdown to the holiday. PLAN AHEAD - Plan your menu several weeks before the hol iday. Shopping early will ease the countdown tension for your Thanksgiving meal. Ask these questions to help plan your meal. Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance; if not, when should you purchase a turkey? What size bird do you need? FRESH OR FROZEN - There is no appreciable difference between a fresh or frozen bird. It is just a personal preference. WHEN TO PURCHASE - If you choose to buy a frozen bird, you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. Do not buy a pre stuffed fresh turkey. WHAT SIZE TURKEY TO PURCHASE - Use the following chart as a helpful guide: Whole bird...................................................1 pound per person Boneless breast of turkey....................... 1/2 pound per person Breast of turkey....................................... 3/4 pound per person Prestuffed frozen turkey.....................1 1/4 pounds per person (keep frozen until ready to cook) Assembly of God 662 Jefferson Avenue Vernonia, Oregon Sunday Worship 11 a.m. COPY & FAX SERVICE THE INDEPENDENT 725 Bridge Street, Vernonia Play it safe! Y o u ’ ll a l w a y s s c o r e w ith a n INDEPENDENT classified ad. Call 429-9410 A new sidewalk in remembrance of long-time Vernonia resi dent Gerald Sharar was dedicated Nov. 5 with installation of a plaque in his honor. The sidewalk was constructed on the A Street side of Vernonia Community Church. Sharar’s daughters, Teresa Larson, left, and Deborah Johnston, with their mother, Gladys Sharar, expressed pleasure at the re sults. Action Ads work for you! $ 3 .5 0 fir st 10 w o rd s, th en 1 0 c p er w ord Call 429-9410 ta place your ad ■ l i ■ V ernonia C ommunity C hurch F irst B aptist C hurch Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Children's Church w/Nursery Evening Fellowship 6:00 p.m. Nursery Care Prayer Meeting, Wed. 7:00 p.m. Men’s Group, Thursday 7:30 p.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. G race R eformed B aptist C hurch D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-3110 Sunday Services: Adult Prayer & Children’s Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 5:00 p.m. Wednesday Service: All Family Bible Study, 7:00 p.m. Evening Worship Saturday, 6:00 p.m. S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule 1st & 3rd Saturdays 4:30 p.m. 2nd & 4th Sundays 12 Noon Religious Education 2nd & 4th Sundays 10:30 a.m. S eventh D ay A dventist F irst C hristian C hurch Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 503 429-1941 Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study, 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study, 6:30 p.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. C hurch of J esus C hrist of L atter D ay S aints ■ - * •'< In cold water - If you forget to thaw the turkey or don’t have room in the refrigerator for thawing, don’t panic. You can sub merge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water. ■ S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Pastor 960 Missouri Vernonia, 503 429-3700 Sunday Services, 10:00 a.m. N ehalem V alley B ible C hurch Jerry James, Pastor 500 California Ave Vernonia, 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. V ernonia F oursquare C hurch Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available Men’s Ministry 7:45 a.m. 3rd Saturday, each month Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 A ssembly of G od Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. THAWING - In refrigerator: Place frozen turkey in original wrapper in the refrigerator (40 degrees). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refriger ated for only 1 -2 days. Use this chart to help you countdown to the holiday. Thawing Time in the Size of Turkey Refrigerator 8 to 12 pounds 1 to 2 days 12 to 16 pounds 2 to 3 days 16 to 20 pounds 3 to 4 days 20 to 24 pounds 4 to 5 days 662 Jefferson Vernonia Size of Turkey Hours to Defrost 8 to 12 pounds 4 to 6 hours 12 to 16 pounds 6 to 8 hours 8 to 10 hours 16 to 20 pounds 20 to 24 pounds 10 to 12 hours In microwave - Microwave thawing is safe if the turkey is not too large. Check the manufacturer’s instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. PREPARATION - The day before Thanksgiving: Make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a meat thermometer. The turkey may be rinsed in cold water the night before and re-wrapped for roasting the next day, if you wish. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may also be done on Thanksgiving Day. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish. Thanksgiving Day: If you choose to stuff your turkey, stuff loosely - about 3/4 cup of stuffing per pound of turkey. The stuff ing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Judging cooking time for your turkey will be easier if the chart at the bottom of the page is used. The times listed are for a fresh or thawed turkey in an oven at 325 degrees. These times are approximate. Use a meat thermometer to check the internal temperature of the turkey. When the temperature of the poultry (as measured in the thigh) has reached 180 degrees, there is usually no other site in the bird lower than the safe temperature of 160 degrees. Check the temperature in several locations, being sure to include the wing joint. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 160 degrees. The stuffing should reach 165 degrees, whether cooked inside the bird or in a separate dish.
