Turkey Tips and Thanksgiving Food Fun Facts November 24 2016

Brine It:

Are you making a turkey this year? Awesome! Here's a blog post we did about brining turkey - it's not too late if you're reading this in morning! Brining helps keep it moist and really ups the turkey game. 

Break it down:

We always cut our turkeys into parts to cook them. This requires a sharp knife and a bit of trial and error, but it allows you to cook each part of the turkey properly- so you can cook the white meat less time than the legs, for example. And they brine up quicker and take less space. However, it isn't as dramatic for serving.

Stock up: And what are you doing with your turkey carcass?
Don't throw it away - make stock! Turkey stock is SO tasty. Just throw it in a pot (doesn't matter if it's been roasted), cover with water, and simmer for as long as you can - we recommend overnight. 
Strain out the turkey bits, let the stock cool, then freeze flat in ziploc bags for quick soup making this winter. 

Did you know? Keeping the scandal away from the dinner table:

In the mid-1800s, the term “drumstick” entered popular use to avoid the scandal of expressing desire for a bird’s lower leg. Likewise, according to culinary historian Mark Morton, “Prudery was also the impetus behind the adoption of the terms ‘white meat’ and ‘dark meat,’ which arose in the 1870s as euphemisms for the breast and legs.” -- this and more turkey fun facts in this National Geographic article here.

Cranberries - So American!

"The cranberry is one of only three native fruits cultivated in North America. Others include the blueberry and Concord grape. Contrary to popular belief, cranberries do not grow in water. A perennial plant, cranberries grow on low-running vines in sandy bogs and marshes. Because cranberries float, some bogs are flooded with water when the fruit is ready for harvest. Others are harvested using machines that resemble lawnmowers that “comb” fresh cranberries off the vines".  --this and more from Ocean Spray