November 2016

Happy Holiday Season, everyone! Winter has arrived just in time to give us a cold and snowy Thanksgiving, so be sure to have plenty of warm drinks on hand this holiday season.

Mired in Myths

Everywhere you look these days, you can expect to find myth-busters debunking things you grew up believing about the holidays. By now it’s no surprise to hear that the Pilgrims didn’t celebrate their first Thanksgiving in America or that they didn’t eat what we think they ate. Regardless of all that, a whole bunch of Americans will be getting together with their loved ones on November 24th in a celebration of family, friendship, and gratitude. And most of those who do will be serving turkey. So we’re here to let you in on some turkey-specific myths

Sleepy? It’s a tryptophan-tasy!

Sure, the amino acid L-tryptophan can make you drowsy, but you’d need to eat a whole lot of it — and nothing else. What’s more likely to inspire your need for a nap is lounging around, watching football, and eating a huge meal. Ever heard the phrase “rest and digest“? Relaxing for the holiday naturally activates your parasympathetic nervous system and gives your body a chance to repair itself. So save some time for sleep, but don’t blame it on the turkey.

A Really Big Bird Bath?

Popular knowledge may have you believing that washing your turkey with cold water will wash away Salmonella. Don’t be fooled! The bath won’t kill germs, but it can cause your beautiful bird to boil or steam instead of roasting. Let the extreme heat and thorough cooking take care of any germs, and air-dry your turkey instead. This will give you delightfully crispy skin and a properly cooked protein.

Doomed to Serve Dry Meat?

There’s a problem with turkey that’s so well-known, it’s earned the name “The Poultry Paradox.” With about 70% white meat and 30% dark meat, it can seem impossible to cook the whole bird perfectly. Either you have perfect white meat and undercooked dark meat, or you have dry breast meat with perfect thighs and legs. The paradox is real, but the situation doesn’t have to be hopeless. You can apply ice packs to lower the temperature of breast meat just before putting your turkey in the oven. You can cook light and dark meat separately to get each just right. Or you can cook your bird til the white meat is done, start carving, and put the dark meat back in until it’s cooked to perfection. Several strategies will work; the key is to plan ahead.

This much is true.

Whatever your beliefs, confirmed or debunked, we truly wish you and yours a joyous Thanksgiving and holiday season.