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Preparing for holiday cooking

• Check turkey cooking times

• Low-fat stuffing for Thanksgiving

• Crowd-pleasing pumpkin pie

• Low-fat turkey talk

Check turkey cooking times

[NOV. 22, 2002]  A few years ago, the Food Safety and Inspection Service, an agency with the United States Department of Agriculture, released new cooking times for turkey. According to Jananne Finck, nutrition and wellness educator with the University of Illinois Extension in Springfield, turkey is cooking faster than the old USDA cooking charts recommended. If you follow those older charts, chances are your turkey will be ready sooner than you might expect.

The best way to test for doneness is to use a meat thermometer. The turkey is done when the thermometer reaches a minimum of 180 F when placed in the innermost part of the thigh. Be careful to insert in the fleshy part of the bird and avoid touching a bone.

If the turkey has a "pop-up" temperature indicator, it is also recommended that a food thermometer be used to test in several places, including the innermost part of the thigh and the center of the stuffing, if the bird is stuffed.

Temperature recommended for roasting whole turkey is 325 F. Preheating the oven is not necessary. Place the turkey on a rack in a roasting pan before baking.

Cooking time for an unstuffed bird weighing 8 to 12 pounds is 2 3/4 to 3 hours. Times for an unstuffed 12- to 14-pound turkey is 3 to 3 3/4 hours. For an unstuffed bird 14 to 18 pounds, roast 3 3/4 to 4 1/4 hours. An 18- to 20-pound turkey needs 4 1/4 to 4 1/2 hours. Turkeys weighing 20 to 24 pounds are estimated to take 4 1/2 to 5 hours.

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For stuffed turkeys, the times are longer. Turkeys weighing 8 to 12 pounds require 3 to 3 1/2 hours. For a stuffed turkey weighing 12 to 14 pounds, roast 3 1/2 to 4 hours. For a stuffed bird weighing 14 to 18 pounds, roast 4 to 4 1/4 hours.

When cooking only a turkey breast, the internal temperature should reach 170 F. Use a food thermometer to check that stuffing has reached 165 F.

For more information on cooking turkeys, contact your local University of Illinois Extension office or visit http://www.fsis.usda.gov/oa/
pubs/consumerpubs.htm.

[U of I Extension news release]

Low-fat stuffing for Thanksgiving

[NOV. 22, 2002]  If lowering fat is a concern for those wanting to serve traditional Thanksgiving foods, consider preparing a low-fat stuffing this November. According to Jananne Finck, nutrition and wellness educator with the University of Illinois Extension in Springfield, standard stuffing can be high in fat, sodium and calories.

The United States Department of Agriculture has developed a healthier version of stuffing that saves calories, fat grams and sodium. By cutting added fat, baking separately from the bird and using spices to compensate for the low-cal chicken broth, you can have a healthy holiday stuffing.

The stuffing recipe given may be doubled for a larger crowd.

Savvy stuffing

1 cup chopped celery

1/2 cup chopped onion

1 tablespoon margarine

8 cups soft bread cubes

1/2 teaspoon poultry seasoning

1/8 teaspoon pepper

1/8 teaspoon thyme leaves

3/4 cup chicken broth, low-sodium or no-added-salt

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1. Preheat oven to 350 degrees F.

2. Cook onions and celery in margarine until tender. Remove from heat.

3. Mix in bread cubes, seasonings and broth.

4. Place in greased 8-by-8-inch baking dish.

5. Cover and bake one hour.

Yield: nine servings, about one-half cup each

Nutrient analysis per serving: 108 calories, 3 grams fat, 3 grams protein, 18 grams carbohydrate, 1 gram saturated fat, 2 milligrams cholesterol and 208 milligrams sodium

Exchanges: one bread-starch, one-half vegetable, one-half fat

[U of I Extension news release]

Crowd-pleasing pumpkin pie

[NOV. 22, 2002]  Pumpkin pie is a Thanksgiving holiday favorite with many American families. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension in Springfield, this holiday tradition may be altered to save calories and fat.

This crowd-pleasing pumpkin pie recipe has a savings of calories, fat grams and milligrams of cholesterol. There’s less fat in the crust and less sugar in the filling to make it a lower-calorie treat. Evaporated skim milk and two egg whites substitute for whole milk and one egg to reduce calories and fat even more.

If two tablespoons of light whipped topping is served, this will add about five calories and 1 gram of fat per serving.

Pastry for 9-inch pie:

1 cup flour

1/4 teaspoon salt

1/4 cup margarine

2 tablespoons water

Filling for 9-inch pie:

16 ounces pumpkin

12 fluid ounces evaporated skim milk

1 large egg, beaten

2 large egg whites

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons flour

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

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1. Preheat oven to 375 degrees F.

2. Mix flour and salt. Mix in margarine until dough forms pea-sized balls.

3. Add water; mix until just moistened. Roll out dough on lightly floured surface. Line 9-inch pie pan with pastry.

4. Mix filling ingredients well; pour into shell.

5. Bake one hour or until knife put in center comes out clean.

Yield: one 9-inch pie, nine servings

Nutrient analysis per serving: 210 calories, 7 grams protein, 33 grams carbohydrate, 6 grams fat, 1 gram saturated fat, 25 milligram cholesterol, 381 milligram sodium

Exchanges: 1 1/2 bread-starch, one-half milk, one fat.

[U of I Extension news release]

Low-fat turkey talk

[NOV. 22, 2002]  Yes, the holiday bird can be a tasty low-fat entree for many to enjoy. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension in Springfield, the United States Department of Agriculture forwards the following hints to lower the fat in turkey:

•  Pre-basted turkeys are high in fat. Buy a regular bird, if possible.

•  Baste with broth instead of greasy drippings.

•  To keep turkey fat out of the dressing, bake it separately in a lightly greased pan.

•  Eat less skin. Three ounces of light turkey meat with skin have 7 grams of fat; without skin, 3 grams of fat. Three ounces of dark meat with and without skin have 10 and 6 grams of fat.

[U of I Extension news release]

Let’s talk turkey -- safe turkey

[NOV. 1, 2002] 

Cooking a stuffed turkey is riskier than cooking one not stuffed. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 F, possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing. For safety and uniform doneness, cook stuffing separately in a casserole.

The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated; chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

The safest way to cook stuffing is in a casserole in a 325 degree oven. The internal temperature of the stuffing must reach 165. If you choose to stuff your turkey, make sure it is stuffed loosely. Cook the turkey immediately after stuffing. Use a food thermometer to check the temperature in the innermost part of the thigh and in the center of the stuffing. Even if the innermost part of the thigh has reached a safe internal temperature of 180, the center of the stuffing inside the turkey may not have reached 165 and can cause foodborne illness. Continue to cook the stuffed turkey until the stuffing has reached 165.

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Standing time

For quality, you may choose to let the turkey stand for 20 minutes to let juices set. If your turkey is stuffed, the temperature of the stuffing will also continue to rise during this time. Remove all the stuffing from the turkey immediately after standing time.

Refrigerate stuffing in shallow containers. Use leftover stuffing within one to two days for best quality.

Buying stuffed turkeys without the USDA or state mark of inspection is not recommended. Turkeys purchased stuffed and frozen that have the USDA or state mark of inspection on the packaging are safe because they have been processed under controlled conditions. These turkeys should not be thawed before cooking. Follow package directions for handling.

Meat and poultry hot line:

1 (800) 535-4555, toll-free nationwide

1 (800) 256-7072, TTY

USDA Food Safety and Inspection Service site:

www.fsis.usda.gov

[USDA "Food Safety Facts"
provided by the Logan County Health Department]

Animals for Adoption

From the Department of Natural Resources

Illinois happenings

[NOV. 16, 2002]  Here's what's going on in the world of the outdoors in central Illinois:

The 116th meeting of the Illinois Endangered Species Protection Board was on Nov. 15 at the James R. Thompson Center in Chicago. The board determines what species are threatened or endangered in the state and advises the Department of Natural Resources on the means of conserving them. The board, which meets quarterly, revises the list of protected species every five years and completed its most recent revisions in 1999. For more information, contact the board at (217) 785-8687.

* * *

Here’s what’s happening at Dickson Mounds Museum:

"John James Audubon: The Birds of America," a special exhibit of 29 original Audubon prints, almost all of which depict birds native to Illinois, runs Nov. 16 through March 9. Included will be several taxidermy mounts of native birds from the collections of the Illinois State Museum. In conjunction with the exhibit, the museum has scheduled a series of presentations about the habits and habitats of a wide range of Illinois birds, as well as the efforts to conserve and protect some species. For more information on this series, contact the museum at (309) 547-3721.

The special exhibit of Audubon prints opens with a weekend Holiday Showcase on Nov. 16-17 (8:30 a.m.-5 p.m.) featuring a number of wildlife artists from the Illinois Artisan’s Program demonstrating their work. During this special weekend the Museum Gift Shop will be offering a 20 percent discount on all gift items, including publications. At 2 p.m. Sunday there will be a performance by storyteller Brian Fox Ellis on "The Life and Times of John James Audubon."

* * *

November 17-23 is National Hunger Awareness Week. According to Time magazine, more than 33 million Americans suffer from hunger or cannot afford three complete meals a day. That number includes 13 million children. The Illinois Department of Natural Resources is participating in this nationwide anti-hunger campaign through the Illinois Sportsman Against Hunger Program’s One Million Meals Crusade.

Deer hunters and those Illinoisans interested in helping feed the hungry are asked to support the initiative this fall and winter by donating harvested deer and by making financial contributions to the program to help defray the cost of processing deer meat donated to local food banks, food pantries and charities. Hunters have donated more than 111,000 pounds of deer meat to the program since 1994, providing more than 526,000 meals.

Anyone making a tax deductible donation to the One Million Meals Crusade through Dec. 31 will be eligible for a special drawing for a Realtree camouflage muzzleloading shotgun donated by Knight Rifles of Centerville, Iowa, or a pair of 8x40 wide-angle sport binoculars donated by Alpen Outdoor Corporation of Rancho Cucamongo, Calif.

Donations of meat are accepted from Oct. 1, the opening of the archery deer season, through the end of the handgun deer season on Jan. 19.

Financial contributions to the Illinois Sportsmen Against Hunger One Million Meals Crusade may be made to the Illinois Conservation Foundation, One Natural Resources Way, Springfield, IL 62702-1271. Funds donated are tax-exempt to the fullest extent of the law since the foundation is an IRS 501 (c)(3) approved organization.

Sportsmen may call (217) 782-4963 for information on meat processors and local food pantries participating in the Illinois Sportsmen Against Hunger program.

* * *

The Illinois Sportsmen Against Hunger program welcomes another meat processor to the effort to feed hungry Illinoisans this fall and winter. Mike Pearse’s Solo Deer Processing, 201 Main St., in Kane (Greene County) joined the program recently. The phone number for Solo Deer Processing is (217) 942-6506.

* * *

The special firearm deer hunting seasons at Matthiessen State Park and Starved Rock State Park on Monday, Nov. 18, through Thursday, Nov. 21, and on Monday, Dec. 2, through Wednesday, Dec. 4, will result in access restrictions at the parks. During both special hunt seasons, Matthiessen State Park will be closed. At Starved Rock State Park, the west entrance from Illinois Route 178, the campground, the public boat launch and a majority of park trails will be closed. The Starved Rock State Park Lodge, visitor center, park office and riverside main parking lot, and part of the park picnic area and trails surrounding the visitor center will remain open. Access to Starved Rock State Park will be from the south entrance off Illinois Route 71.

* * *

Reminder: Castle Rock State Park will be closed to public use on Nov. 22, 23 and 24, Dec. 5, 6, 7 and 8, and Dec. 13, 14 and 15, due to the firearm deer reduction hunting program. Please call (815) 732-7329 for more information.

* * *

Reminder: The McHenry County firearm deer hunting check station will be moving. Due to hunters’ requests for a more central location, successful hunters will no longer be checking their deer at Moraine Hills State Park. The new location is Sportsmen Choice, 11820 Catalpa Lane, Woodstock.

* * *

For information about laws for Illinois landowners and sportsmen, go to
http://dnr.state.il.us/Law3/laws4landowners.htm.

* * *

For information about deer hunting seasons and regulations, go to http://dnr.state.il.us/admin/systems/index.htm.

* * *

Special events are upcoming through the Disabled Outdoors Program. For information on the program or to find out what is going on in your area, visit http://dnr.state.il.us/doo/index.htm or call Jay Williams at (618) 439-9111.

* * *

The Illinois State Museum will offer five sessions of "Documenting Your Collection with a Computer," a workshop on using a personal computer to document collections and manage the information associated with collections objects.

All sessions of the workshop are identical, and participants need attend only one session. Workshops are scheduled from 9 a.m. to noon on Nov. 19, 20, 21, 22 and 23. All workshops will be conducted at the museum’s Research and Collections Center, 1011 East Ash St., Springfield.

The workshop will cover the following topics: best practices for record keeping, taking identification photographs with a digital camera, scanning collections of printed matter, and using collection management software to build a database of information. All necessary equipment and materials will be provided by the museum. Participants are encouraged to bring a few sample items from their collection to work with during the workshop. 

Fee for the workshop is $15 for members of the Illinois State Museum Society and $20 for nonmembers. Enrollment is limited, and preregistration is required. Contact Brian Bisbee at (217) 557-6093.

* * *

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The Illinois State Museum and the Basket Art Guild of Springfield will offer a holiday basket-making workshop for families on Saturday, Nov. 23. The workshop will be at the museum, Second and Edwards streets in Springfield. Families (children ages 8-14 and adults) are invited to join the museum for some holiday handcrafting fun. Participants will learn together how to create a woven angel ornament. Instructions and all materials will be provided by the Springfield Basket Art Guild.

Spaces are available in both the morning and afternoon sessions, 10 a.m. to noon or 1 to 3 p.m. The workshop cost is $5 for member of the museum society and $7 for nonmembers. Each session is limited to 15 participants. Advance registration is required; call Jennifer Kuehner, (217) 782-5993.

* * *

Tor Faegre, a twig furniture artisan from Evanston will show his work as a special feature in the Illinois Artisans Shop at the James R. Thompson Center, 100 W. Randolph St., Suite 2-200, Chicago, through Nov. 29. Faegre has his own unique style of twig furniture and sculpture, using twigs and branches in combination with hardwood boards to make chairs, tables, mirrors and lamps. He also uses recycled materials such as scrap metal and pallet wood along with logs and branches to construct outdoor sculptures. For more information, contact the shop at (312) 814-1794.

* * *

Reminder: The Region 2 office of the Department of Natural Resources is moving from its current location in Spring Grove to a new office at Tri-County State Park in Bartlett. The new address is Illinois Department of Natural Resources, Region 2 Office, 2050 West Stearns Road, Bartlett, IL 60103. The phone number is (847) 608-3100. Please make a note of the change. The new office and phone number are effective Dec. 1.

* * *

It’s time to register for the second annual Central Illinois Youth Goose Hunt, scheduled for Dec. 26-27. Sponsored by the Illinois Department of Natural Resources and Tri-County Ducks and Geese Forever, the youth goose hunt will be at private waterfowl hunting clubs in the Peoria and Canton areas.

Participation will be limited. Youth hunters will be selected by a lottery from all interested youth who have phoned in to register by Friday, Dec. 6. The lottery drawing will be on Monday, Dec. 9, and youth hunters selected will be notified by mail.

The hunt is open to youngsters ages 10-15 at the time of the hunt. Those who have never participated in an IDNR youth hunt or who have no previous waterfowl hunting experience will be given first priority.

All applicants must have successfully completed a hunter safety education course, possess a valid Illinois hunting or sportsman’s license, have a Harvest Information Program registration number and have a 20-gauge or larger shotgun. Youth hunt participants must be accompanied by a parent or guardian who must possess a valid firearm owner’s identification card. Adults will not be allowed to hunt.

To register for the hunt or for more information, call (217) 785-8955 between 8:30 a.m. and 5 p.m. on weekdays.

Raffle tickets are available to support the Central Illinois Youth Goose Hunt, as well as youth waterfowl hunts throughout the state. Only 500 tickets will be sold at $10 each to benefit the youth hunts. Prizes available include a Winchester Super X2 shotgun, a lifetime hunting license, which is transferable, and six Bigfoot Goose decoys. Winners will be drawn at the hunt on Dec. 27 but need not be present to win. For ticket information, contact Tom Munroe at (217) 524-5861.

(Note: The Central Illinois Youth Goose Hunt will be Dec. 26-27 unless the central zone Canada goose season closes early due to the quota being reached. The Canada goose season in the central zone is scheduled to close Jan. 31).

* * *

Reminder: The deadline for the submission of applications for special fund grant programs administered through the Illinois Department of Natural Resources has been extended. The department will accept applications for grants from the Illinois Habitat Fund, State Pheasant Fund and the Migratory Waterfowl Stamp Fund through Dec. 31. At this time applications for the State Furbearer Fund are not being accepted.

Habitat and Pheasant Funds can be awarded for habitat projects that propose the protection, acquisition, development or enhancement of habitat management areas; for research projects that address current concerns related to wildlife habitat or contribute to knowledge about the ecology and management of Illinois’ wildlife; or for education projects that target members of the general public who do not hunt or trap. Migratory Waterfowl Stamp Funds are for acquisition and development projects for protecting waterfowl and improving public migratory waterfowl areas within the state; for the development of waterfowl propagation areas within the Dominion of Canada or the United States that specifically provide waterfowl for the Mississippi Flyway; and for implementation of the North American Waterfowl Management Plan. Applications and additional information are available from the Illinois Department of Natural Resources Office of Resource Conservation, One Natural Resources Way, Springfield, IL 62702-1271; phone (217) 782-2602; or on the DNR’s website at http://dnr.state.il.us/grants/index.htm. The department’s address for e-mail is: specialfunds@dnrmail.state.il.us.

* * *

Proposed changes to Department of Natural Resources administrative rules are now open for public comment. Details of those changes are available at http://dnr.state.il.us/legal/rule-status.htm.

Among the rules are the following: Wildlife Conservation Measures and Practices (17 Ill. Adm. Code 635), for which the deadline to comment is Nov. 10; and Muskrat, Mink, Raccoon, Opossum, Striped Skunk, Weasel, Red Fox, Gray Fox, Coyote, Badger, Beaver and Woodchuck (Groundhog) Trapping (17 Ill. Adm. Code 570), for which the deadline to comment is Nov. 25. Comments regarding these rules should be sent to the Legal Office of the Illinois Department of Natural Resources, One Natural Resources Way, Springfield, IL 62702-1272.

A response regarding changes in the nuisance wildlife control permit rule can also be found on the website.

[Illinois Department of Natural Resources
press release]

Positive CWD case found in Illinois

[NOV. 12, 2002]  SPRINGFIELD — Chronic wasting disease has been detected in a sample from a wild deer near Roscoe in Winnebago County, the Department of Natural Resources announced recently. The disease is not known to be contagious to livestock or humans.

The young female deer was shot by a landowner in late October because he believed it was ill. Conservation police officers from the Department of Natural Resources were contacted and collected the doe for testing at the Illinois Department of Agriculture laboratory in Centralia. A follow-up test conducted Nov. 1 at the National Veterinary Services Laboratory in Ames, Iowa, confirmed the diagnosis.

Chronic wasting disease is a fatal neurological disease found in deer and elk. The disease affects the brains of infected animals, causing them to become emaciated, display abnormal behavior, lose coordination and eventually die.

CWD has been diagnosed in wild, free-ranging deer and elk as well as in captive animals in a number of western states and was found earlier this year in Wisconsin and Minnesota.
"This is the first positive for CWD from any deer or elk in Illinois, though we’ve been monitoring and testing for the disease for the past five years," said IDNR Director Brent Manning. "Illinois expanded its surveillance efforts earlier this year and created a joint task force with the Departments of Natural Resources and Agriculture following the CWD outbreak in southern Wisconsin."

"The detection of CWD in Winnebago County is disappointing," Manning said. "We are committed to a long-term plan of stepped up surveillance and monitoring and to taking all steps biologically appropriate to control the spread of chronic wasting disease in Illinois. Deer hunters and those who value the health of wildlife and outdoor recreation in Illinois will continue to play an important role in that process."

Extensive testing for the disease is planned during Illinois’ firearm deer season, which begins Friday, Nov. 22. About 3,500 samples in 36 counties from hunter-harvested deer around Illinois will be collected and tested. Larger numbers of samples from hunter-harvested deer are being collected in northern Illinois. Additional samples also are being taken from deer control programs in northeastern Illinois where firearm deer hunting is not allowed.

Counties tentatively to be sampled for CWD during the 2002 firearm deer hunting season include Jo Daviess, Stephenson, Winnebago, Boone, McHenry, Carroll, Ogle, DeKalb, Whiteside, Rock Island, Bureau, LaSalle, Hancock, Adams, Pike, Fulton, McLean, Vermilion, Sangamon, Macoupin, Shelby, Fayette, Effingham, Clark, Lawrence, Madison, St. Clair, Clinton, Washington, Randolph, Jefferson, Marion,Williamson, Union, Johnson and Pope. Counties were selected based on a variety of factors including geographic location, size of deer population and the number of facilities with captive deer or elk.

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"Once we get test results back from our expanded surveillance efforts, the task force will be able to evaluate the extent of the disease in Illinois and the necessary steps to control the disease," Manning said.

A task force comprised of key staff from both agencies has been working for months to develop plans to address surveillance of wild deer and captive herds, import and export of deer and elk, and a planned response to a potential chronic wasting disease outbreak in Illinois.

The importation of hunter-harvested deer and elk is being limited, the importation of live animals has been restricted, and the feeding of wild deer has been banned.

A DNR rule bans the importation of hunter-harvested deer and elk carcasses into Illinois, except for deboned meat, antlers, antlers attached to skull caps, hides, upper canine teeth and finished taxidermist mounts. Skull caps must be cleaned of all brain and muscle tissue. This action prevents hunters from bringing potentially diseased animals into Illinois and discarding their parts in a manner that could result in contamination of Illinois’ deer herd.

The department has banned the feeding of wild deer and other wildlife in areas where wild deer are present. The ban includes food, salt, mineral blocks and other food products, with some exceptions. For example, bird and squirrel feeders close to homes and incidental feeding of wildlife within active livestock operations are exempt from the ban. For a complete list of the exemptions, see Section 635.40 at http://dnr.state.il.us/legal/635-emergency.htm on the department’s website.

The department has also implemented regulations to minimize the threat of chronic wasting disease entering Illinois through the interstate transportation of captive deer and elk and to monitor captive herds already in Illinois. DNR shares responsibility with the Department of Agriculture in regulating captive deer and elk on game farms. DNR’s new rule complements new regulations being adopted by the Agriculture Department for diseased animals.

For updated information about chronic wasting disease, including answers to frequently asked questions and the department’s rules, see http://dnr.state.il.us/pubaffairs/2002/CWD.htm.

[Illinois Department of Natural Resources
press release]

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