April 15th, 2010 - Barbara Feiner
Depending on where you live, grilling season may already be in full swing.
To reduce your consumption of red meat, substitute lower-fat ground turkey in burger recipes. (Click here for a basic recipe.)
Today’s dish gets a flavorful boost from freshly chopped organic rosemary and 100% pure maple syrup. You can grill the burgers outdoors or indoors, as weather permits, and serve them with a side of roasted vegetables or a crunchy green salad.
All of the ingredients should be available at your local natural and organic food store.
Maple Rosemary Turkey Burgers
Makes 4 servings
1¼ pounds ground turkey
1 beaten egg
3 tablespoons fresh rosemary, chopped
1/4 cup 100% pure maple syrup
1/2 cup bread crumbs
Salt and pepper, to taste
2 tablespoons olive oil
4 hamburger buns or Kaiser rolls
Your favorite condiments
- Preheat outdoor grill or indoor grill (medium heat).
- In bowl, combine ground turkey, egg, rosemary, maple syrup, bread crumbs and seasonings.
- Divide meat into 4 equal parts, and form into patties. Baste with olive oil, and grill on low heat for 4 minutes on each side, until fully cooked through.
- Serve on hamburger buns or Kaiser rolls with your favorite condiments.
Recipe and photo courtesy of the Federation of Quebec Maple Syrup Producers
Read More: Maple Rosemary Turkey Burgers
Tags: burgers, maple syrup, Organic Food, recipe, rosemary, turkey
Posted in Organic Food Recipes | 1 Comment »
February 20th, 2010 - Barbara Feiner
Organic turkey is a lean alternative to red meat, and it certainly isn’t limited to Thanksgiving dinner.
Our weekend recipe, developed by Chef Bobby Flay, is an appetizing main dish with definite kid appeal. Panko bread crumbs, mayonnaise, parsley and poultry seasoning create a moist, stuffing-like crust.
All of the ingredients should be available at your local natural and organic food store.
Stuffing-Crusted Turkey Cutlets
Makes 4 servings
2 cups panko breadcrumbs (if unavailable, use regular dried bread crumbs)
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon poultry seasoning
4 turkey cutlets, about 1/2-inch thick
1/4 cup canola oil, divided
- Combine the panko (or bread crumbs) and parsley on a large plate, and season with salt and pepper.
- Whisk together the mayonnaise, Dijon mustard and poultry seasoning in a small bowl; season with salt and pepper.
- Season the turkey cutlets on both sides with salt and pepper. Brush one side of each cutlet with some of the mayonnaise mixture, and coat in the bread crumbs.
- Heat 2 tablespoons oil in a large sauté pan over high heat until the oil begins to shimmer. Place 2 cutlets in the pan, breading side down, and cook until golden brown and a crust has formed, about 3 minutes.
- Flip the cutlets, and continue cooking until the bottom is golden brown and the cutlets are just cooked through, about 2 minutes longer.
- Repeat for remaining 2 cutlets.
6 Great Side Dishes
- Roasted Vegetable Medley
- Braised Kale with Black Beans and Tomatoes
- Candied Butternut Squash
- Creamy Vanilla Sweet Potatoes
- Brussels Sprouts with Mushrooms
- Spicy Nutmeg Carrots
Recipe and photo courtesy of Hellman’s
Read More: Stuffing-Crusted Turkey Cutlets
Tags: Organic Food, recipes, turkey
Posted in Organic Food Recipes | 4 Comments »
August 30th, 2009 - Barbara Feiner
Turkeys at two farms in Chile recently tested positive for the same strain of H1N1 (swine flu) that has been infecting humans, according to the Food and Agriculture Organization of the United Nations (FAO).
Experts are concerned that other poultry farms around the world could be affected.
FAO Chief Veterinary Officer Juan Lubroth, DVM, PhD, says the Chilean incidents pose no immediate threat to humans and that veterinarian-inspected turkey remains safe.
“The reaction of the Chilean authorities to the discovery of H1N1 in turkeys—namely, prompt reporting to international organizations, establishing a temporary quarantine and the decision to allow infected birds to recover rather than culling them—is scientifically sound,” he says. “Once the sick birds have recovered, safe production and processing can continue. They do not pose a threat to the food chain.”
H1N1 is a mixture of human, pig and bird genes that has proved to be very contagious, but no more deadly than common seasonal flu viruses. It could, theoretically, become more virulent if it combines with H5N1 (avian flu)—more deadly, but harder to contract.
“Chile does not have H5N1 flu,” Dr. Lubroth explains. “In Southeast Asia, where there is a lot of the virus circulating in poultry, the introduction of H1N1 in these populations would be of a greater concern.”
Hygienic and safe farming practices must be followed, he says. This includes protecting farm workers who care for, or work near, sick animals.
“We must monitor the situation in animals more closely and strengthen veterinary services in poor and in-transition countries,” Dr. Lubroth says. “They need adequate diagnostic capability and competent and suitably resourced field teams that can respond to emergency needs.”
Photo courtesy of the CDC
Read More: Turkey Trouble
Tags: avian flu, farms, flu, food safety, H1N1, Health, poultry, swine flu, turkey
Posted in Health, Organic Food | 3 Comments »
June 10th, 2009 - Barbara Feiner
 Hot dogs get a bad reputation, and deservedly so. They’re high in saturated fat, sodium, nitrates, cancer-causing compounds and pig parts I have no desire to eat.
But summer isn’t the same without a juicy, grilled frankfurter on a toasted bun. Fortunately, there are healthier, lower-fat natural, organic and vegetarian cures for your hot-dog cravings.
The Great Organic Uncured Hot Dog from Applegate Farms is made from organic grass-fed beef, as are Niman Ranch’s Fearless Franks and Organic Prairie’s Uncured Hot Dogs. Organic Prairie also offers chicken dogs and turkey dogs.
If you’re a vegetarian, check out the Lightlife line of Smart Dogs, Tofu Pups, Veggie Dogs and Pretzel Dogs. Another meatless option is the Yves line of Hot Dogs, Good Dogs, Tofu Dogs and Jumbo Hot Dogs.
Be sure to top your dog with organic condiments. I’ll show you some of my favorites tomorrow.
Read More: Hot Dog Stand
Tags: beef, chicken, hot dogs, meat, Organic Food, pork, shopping, turkey, vegetarian
Posted in Organic Food | 10 Comments »
November 21st, 2007 - Barbara Feiner
Click here to read Part 1 of this story, which covers traditional oven cooking.
 Grilling a Turkey
Grilling a big bird for the holiday meal has become a popular cooking method. During grilling, a turkey cooks by indirect heat in an outdoor covered gas or charcoal grill, and a pan of water is placed beneath the grilling surface to catch the fat and juices that drip from the turkey as it cooks. The hot, smoky, steamy air cooks the bird.
Turkeys 16 pounds or smaller are the recommended size for safe grilling. A larger turkey remains in the “danger zone”—between 40°F and 140°F— for too long. Do not stuff the turkey. Because cooking occurs at a low temperature, it can take too long for the stuffing to reach 165°F. Also, smoked stuffing has an undesirable flavor.
Electric Roaster Oven
Generally, the cooking time and oven temperature setting are the same as for conventional cooking. Preheat the oven to at least 325°F. Place the turkey on the roaster oven rack or other meat rack so the turkey is raised out of the juices that collect in the bottom of the oven liner. Leave the lid on throughout cooking, removing it as little as possible to avoid slowing the cooking process. Always check the roaster oven’s use and care manual for the manufacturer’s recommended temperature setting and time.
More Ways to Cook a Turkey
Deep-fat frying, smoking, using an oven cooking bag, roasting in aluminum foil, microwaving, using a pressure cooker and cooking a frozen turkey without thawing it are other ways to get the big bird done.
For information about these methods, call the USDA Meat and Poultry Hotline at (888) 674-6854, or click here to read Turkey: Alternate Routes to the Table.
Information and photo courtesy of the USDA
Read More: Organic Turkey: Cook It Your Way! (Part 2)
Tags: cook turkey, how long cook turkey, how to cook turkey, Organic Turkey, turkey
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November 20th, 2007 - Barbara Feiner
 No matter how you cook your organic turkey, use a food thermometer to ensure the bird and stuffing reach a safe minimum internal temperature of 165°F. 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, you may choose to cook turkey to higher temperatures.
These times are approximate and should always be used in conjunction with a properly placed thermometer.
Approximate Whole-Turkey Cooking Times (Fresh or Thawed in a Preheated 325°F Oven)
- 8 to 12 pounds: 2¾ to 3 hours (unstuffed), 3 to 3½ hours (stuffed)
- 12 to 14 pounds: 3 to 3¾ hours (unstuffed), 3½ to 4 hours (stuffed)
- 14 to 18 pounds: 3¾ to 4¼ hours (unstuffed), 4 to 4¼ hours (stuffed)
- 18 to 20 pounds: 4¼ to 4½ hours (unstuffed), 4¼ to 4¾ hours (stuffed)
- 20 to 24 pounds: 4½ to 5 hours (unstuffed), 4¾ to 5¼ hours (stuffed)
Tune in tomorrow for Part 2 of this story, which covers cooking your organic turkey in the electric roaster oven and outdoor grill, among other methods.
Information courtesy of the USDA
Read More: Organic Turkey: Cook It Your Way! (Part 1)
Tags: cook turkey, how long cook turkey, how to cook turkey, Organic Turkey, turkey
Posted in Organic, Organic Food | 5 Comments »
November 19th, 2007 - Barbara Feiner
 It’s unsafe to thaw a frozen turkey at room temperature. Two safe ways to do so are in the refrigerator or in cold water. See the chart below for estimated thawing times.
Whether you have a frozen or fresh turkey, cook it within 1 or 2 days of purchase, or after thawing.
In the Refrigerator (40°F or Below)
Allow approximately 24 hours for every 4 to 5 pounds.
- 4 to 12 pounds: 1 to 3 days
- 12 to 16 pounds: 3 to 4 days
- 16 to 20 pounds: 4 to 5 days
- 20 to 24 pounds: 5 to 6 days
Keep the turkey in its original wrapper. Place it on a tray or 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.
In Cold Water
Allow approximately 30 minutes per pound.
- 4 to 12 pounds: 2 to 6 hours
- 12 to 16 pounds: 6 to 8 hours
- 16 to 20 pounds: 8 to 10 hours
- 20 to 24 pounds: 10 to 12 hours
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.
Tune in tomorrow for information on cooking times.
Information and photo courtesy of the USDA
Read More: Thawing Your Organic Turkey
Tags: cook turkey, how long thaw turkey, how to thaw turkey, Organic Turkey, thaw turkey, turkey
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November 24th, 2005 - Barbara Feiner
Happy Thanksgiving from Organic Authority! Expect to have your fair share of organic turkey, stuffing, mashed potatoes and pumpkin pie today? The average American consumes at least 2,500 calories and 86 grams of fat during a typical Thanksgiving dinner—the equivalent of eating 16 slices of pepperoni pizza!
If you haven’t joined a structured exercise program or gym, you can work out for free tomorrow at your local Bally Total Fitness club in honor of post-Thanksgiving “Fat Friday.” Bally’s goal: to help Americans kick off the holiday season with a healthy start.
Centers will open their doors to the public (minimum age: 18) at no cost to help you burn calories from your Thanksgiving feast. Trainers and nutrition experts will be available to offer tips and advice on preventing holiday weight gain, which plagues many Americans each year.
A recent Bally survey found that more than 70% of those polled gain 1 to 10 pounds between Thanksgiving and the New Year—weight that proves difficult to take off. Bally execs hope the free day of fitness will encourage Americans to make exercise a priority so they can stay fit.
To find a Bally Total Fitness club near you, call 1-800-FITNESS or use the company’s online locator.
Read More: Get “Un-Stuffed” Tomorrow!
Tags: eating, fitness, Health, holiday, thanksgiving, turkey
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