Buncombe County eGov Weekly eZine - Vol. 5   Issue 46
November 16 - 23, 2009

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.

Fresh Turkeys:

• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.

Frozen Turkeys:

• Allow 1 pound of turkey per person.
• Keep frozen until you're ready to thaw it.
• Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
• See "Thawing Your Turkey" for thawing instructions.

Frozen Pre-Stuffed Turkeys:

• USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.
• DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.
• Allow 1¼ pounds of turkey per person.

Thawing Your Turkey:

There are three ways to thaw your turkey safely; in the refrigerator, in cold water, or in the microwave oven. 

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

Wrap your turkey securely; making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven:

• Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.
• Remove all outside wrapping.
• Place on a microwave-safe dish to catch any juices that may leak.
• Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Roasting Your Turkey:

• Set your oven temperature no lower than 325 °F.
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
• A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
• If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
• For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
• Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting:
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast)	1½ to 3¼ hours
8 to 12 pounds	2¾ to 3 hours
12 to 14 pounds	3 to 3¾ hours
14 to 18 pounds	3¾ to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours
20 to 24 pounds	4½ to 5 hours

Stuffed
4 to 6 pounds (breast)	Not usually applicable
6 to 8 pounds (breast)	2½ to 3½ hours
8 to 12 pounds	3 to 3½ hours
12 to 14 pounds	3½ to 4 hours
14 to 18 pounds	4 to 4¼ hours
18 to 20 pounds	4¼ to 4¾ hours
20 to 24 pounds	4¾ to 5¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints:

• Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."
• Add ½ cup of water to the bottom of the pan.
• If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
• If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
• If using an oven cooking bag, follow the manufacturer's guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.
Storing Your Leftovers:

• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
• If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey:

Cooked turkey may be eaten cold or reheated.

In the Oven:

• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven:

• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
• Consult your microwave oven owner's manual for recommended times and power levels.

Find answers to some of your turkey questions by watching "On the Home Front: Holiday Turkey Tips." 

Still have questions?  Call Buncombe County Cooperative Extension at 255-5522.

Did you know that some identity thieves will begin by stealing just one dollar? When an identity thief gains access to a bank account via a debit card number, they will often test whether or not the account is active by making a small purchase that may go unnoticed by the valid account holder.

Once the thief has verified that the account is active, that is their cue to start spending freely, and that's when the real problems begin for the unsuspecting valid account holder. If you see a suspicious small charge on your bank statement, it may be a red flag that your account has been compromised.

Be sure to review your bank statements regularly, especially during the upcoming holiday season.

Source: ID Experts

Would you like to make your own holiday gifts or decorations but are tired of paying a lot of money for supplies at the craft store? Then this is the right workshop for you.

You will learn how to make a variety of luminaries, tree ornaments, and sun catchers from recycled materials. Bring scissors, assorted wrapping paper scraps, glue sticks, unwanted CD’s, and a glue gun (if you have one).

Start saving lids from frozen juice concentrate or biscuits, unwanted CD’s, small to medium sized clear glass containers (large enough to hold a tea light), large tin cans, and round oatmeal containers. Most crafts are suitable for children. Free.

• Date: November 18 from 10:00 a.m. - noon
• Location: The North Carolina Cooperative Extension Office, Buncombe County Center, 94 Coxe Avenue, Asheville.

For more information, call Buncombe County Cooperative Extension at 255-5522.

Complete schedule of craft workshops

Parents, Santa will send your child a letter from his workshop at the North Pole. Click on the Penguin link and you will be able to submit your information online, or fill it out in your very best handwriting (we prefer that the parents fill out the form) and fax or mail it to Santa’s helpers.

The elves at Recreation Services will make sure your child’s letter gets to the North Pole for Santa’s official stamp of approval. Because this project is endorsed by Santa himself, there is no charge.

Remember...

Please submit one form per child. If you choose to submit the pdf version of the form, make sure that the child’s name and address are easy to read, and mail the letter to:

Santa Letters
B.C. Parks, Greenways & Recreation Services
59 Woodfin Place
Asheville, NC 28801

or

fax it to (828) 250-6259.

To insure delivery, parent’s letters must be received by December 4.

For more information call Jay Nelson at 250-4260 or email him at jay.nelson@buncombecounty.org.

Oh what fun it is to ride to see the Charlotte Bobcats play! Well, the games we're going to are after Christmas, but tickets to one or both of these games sure would make a nice Christmas present!

Bring your family and/or your friends and enjoy an evening of camaraderie while you root for your favorite team. The best part is you can leave the driving to us.

Choose the game:

• Saturday, January 23, 2010 (van will leave at 3 p.m.) - Bobcats play the defending Eastern Conference Champions, the Orlando Magic!
• Friday, February 19, 2010 (van will leave at 3 p.m.) - Bobcats play the Cleveland Cavaliers!

The cost for the game, including transportation from Buncombe County Parks, Greenways and Recreation Services administrative offices, is $35 per person. The deadline to sign up for either game is December 21, 2009.

Please contact Jay Nelson at (828) 250-4260 or email him at jay.nelson@buncombecounty.org for more information or to register. This trip requires a minimum of 20 paid fans.

Sponsored by Buncombe County Parks, Greenways and Recreation Services.

The Buncombe County Sheriff's Office Animal Services Division will be offering low cost vaccination clinics to allow you to keep your pet's vaccinations current.

• Rabies shot $7 per pet
• Combination shot $15 per pet (dogs)
• Combination shot $20 per pet (cats)
• Microchip $10  

To receive a three-year rabies vaccine, you MUST bring the one-year certificate with you. Keep in mind that the rabies tag your pet wears around its neck does not include a date and cannot be used to verify prior vaccination. Please make sure to bring restraints for all your pets.

Clinics will be held on the last Saturday of every month at the following time and location:

• November 28

For more information, contact Buncombe County Animal Services at 253-1195.

Calling all poets, singers, drummers, actors, ukulele players, guitarists, comedians, and lovers of the limelight in general! Bring your friends and come share your talents with other teens at the East Asheville Public Library on Saturday, November 21 from 3:30 - 4:30 p.m.

This program is for ages 11 to 18, and is free. For more information, call 250-4738.

This week we are featuring some animals available for adoption from FurEver Friends. Please consider making one of these animals your "FurEver" friend by giving it a loving home.

Tabby-girl Breed: Tabby - Grey [Mix] Sex: Female Age: Adult I'm sweet and affectionate and my big green eyes will melt your heart. Won't you make room for me in your home? I'm a playful and lovable kitty. Please come to visit me.

Charlie Breed: Tabby - Grey [Mix] Sex: Male Age: Adult I'm a big, lovable fellow and I need a home. Will you be the one to be my "furever" friend?

Diana Breed: Domestic Long Hair, Tabby [Mix] Sex: Female Age: Adult  I get along fine with other cats, but I'm shy around strangers. With a little patience, I could come out of my shell and be your purr-fect friend.

All of these cats have been spayed or neutered, vaccinated, and tested for FIV and FeLV and they are already house trained. If you are interested in adopting one of these pets, or would like to look at any of the other wonderful animals that need homes, FurEver Friends conducts a weekly adoption event every Sunday at the SuperPetz store located at 825 Brevard Road in Asheville (across from the Biltmore Square Mall) between the hours of 10:30 a.m. and 6 p.m.

The volunteers can't transport all of animals to the adoption event every week, so if you would like to meet one, call or email ahead to make sure that it will be there: (828)-670-6723 / fureverfriends@att.net. Alternately, animals may be seen by special appointment as time and scheduling permit.

Visit the FurEver Friends website to see more animals available for adoption.

Ingredients:

• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

 Directions:

1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze. 
 

Please select the “Recipe of the Week” icon in the sidebar of the eZine if you are interested in entering the contest. If your recipe is selected you will receive a prize!

• U.S. Census is Coming
  

  2010 is the year of the census.  Filling out the Census should be really easy this year – it has been shortened to ten questions that should take about ten minutes.  The timeline for the census is as follows:

  • February - March:  Census questionnaires are mailed or delivered to households.
  • March - April: Census questionnaires are available at select public sites for individuals who did not receive one by mail. (Check your local branch library in Buncombe County.)
  • April 1: Census Day
  • May - July: Census takers visit households that did not return a questionnaire by mail.
  • December 31 - By law, the Census Bureau delivers population counts to the President.

• BlackBerry PhoneSnoop Application Used to Spy on Users
  

  United State Computer Emergency Readiness Team (US-CERT) is aware of public reports of a new software application called PhoneSnoop. This software allows an attacker to call a user's BlackBerry and listen to personal conversations. In order to install and setup the PhoneSnoop application, attackers must have physical access to the user's device or convince a user to install PhoneSnoop.
  
  US-CERT encourages users to only download BlackBerry applications from trusted sources and to password protect and lock BlackBerry devices.

  Source: US-CERT

• Linking Lands Open House Event
  

  Land of Sky Regional Council (LOSRC) is working with individuals, local governments, and organizations across a four county region to develop a strategic regional plan for conservation and development.

  Through the efforts of more than 45 partners from around the region, the LOSRC is now ready to finalize the ecological assessments and informational maps by bringing them to local leaders and the public for extensive review and comment.
  
  The community is invited to attend the open house to learn more about this project and its benefits to the community.

  Schedule of Open House Events

• Commissioners to Meet November 17
  

  The Commissioners will have a regular meeting on Tuesday, November 17, 2009 in the Commissioners Commission Chambers, 30 Valley Street in downtown Asheville. The meeting will begin at 4:30 p.m., with general public comment at the end of the meeting during the designated public comment period.

  November 17, 2009 Agenda

  For more information, contact the Clerk to the Board at 250-4105 or e-mail her at kathy.hughes@buncombecounty.org.