IT'S TIME TO TALK TURKEY

While the fourth Thursday of November is called a national holiday, for many families, the day holds deeper appeal.

Traditions will vary, but Thanksgiving Day typically translates to a sharing of both the day and of at least one meal.

With the menu planned, the pantry shelves stocked, and the turkey defrosting in the refrigerator, it's time for last-minute checks and reminders.

Whether the house will be brimming with family, or if the numbers expected are small, there are a few basic food preparation steps that will help ensure an enjoyable day.

Thorough cooking of the entree is essential, stressed Janet Kline, nutrition/health education specialist with the University of Missouri Extension. "Make sure it's thoroughly cooked either by using a meat thermometer or some other test," she said. "And, make sure it's cooked at a temperature that is safe."

Poultry, for instance, should be cooked at 325 to 350 degrees Fahrenheit. "Stay away from anything that seems to indicate that you can turn the temperature down and cook all night," she said. "That's not something that is safe or recommended."

On Thanksgiving Day, more than on any other day of the year, turkey will be the main dish. An estimated 425 to 450 million pounds of raw turkey will be prepared tomorrow, according to the National Turkey Federation.

As with all fresh meats, turkey is not a sterile product. Proper cooking destroys microorganisms on fresh turkey and makes it safe to eat.

Like many, Dolores Bohnsack of Jackson will be busy in her kitchen early Thursday morning. It's a room where she's particularly comfortable. Bohnsack is cafeteria manager and head cook at Immaculate Conception School in Jackson.

Turkey and dressing with all the trimmings will be served on the Bohnsack dining table.

"Thanksgiving is my holiday for my family at my house," she said, likely echoing the sentiments of many.

When it comes to preparing turkey, Bohnsack recommends using baking bags. "It bakes it a little faster and keeps it more moist," she said. "I like to put salt and pepper, flour and celery and onions in with mine."

Bohnsack takes care about the heating, too, saying: "I always use a pop-up timer."

Pre-holiday preparation could include a good, old-fashioned cleaning out of the refrigerator, for reasons other than simple tidiness. "People should make sure they have enough places to keep things hot or cold, so the food does not get the chance to spoil before they put it on the table to enjoy it," Kline said.

The rule of thumb is that food should not be left at room temperature longer than two hours.

Keeping foods hot means keeping the temperature above 140 degrees and keeping foods cold means below 40 degrees, Kline explained. For those taking dishes to family dinners, that transport time must not be ignored, she reminded.

Then comes cleanup time. Practices of leaving the food out for extended periods are all too common, the nutrition specialist noted. A careless attitude concerning leftovers is potentially hazardous. "The people who are most susceptible to food-born illnesses are elderly people, young babies, pregnant women and anyone who has a chronic health problem," Kline noted. "Most family gatherings are real likely to have some of those groups."

There usually aren't many leftovers in the Bohnsack household at the end of Thanksgiving Day, Dolores Bohnsack said, chuckling. The roasted turkey is often finished off in the form of turkey sandwiches for supper, she said.

But for those who do have leftovers, a little work in the kitchen to insure the food is stored safely will mean quick, hearty meals in the busy days ahead.

The National Turkey Federation recommends that leftover turkey meat be carved from the turkey bones within two hours of roasting and refrigerated in covered containers. If kept in the coldest part of the refrigerator, leftovers may be used up to three or four days after storing.

Cooked turkey will keep up to four months in the freezer when wrapped in heavy foil or stored in freezer bags. Those packages should be dated.

Bohnsack carves her turkey, removing it from the bone, long before it is served the first time. "Then, I like to take the scraps off of it and that's what I put in my dressing," she said. "I have my broth too, from my turkey, to use with my dressing."

All that is left to do is enjoy.

Handle with care

Hints from the National Turkey Federation.

-- Do not leave turkey at room temperature.

-- Refrigerate turkey at 40 degrees Fahrenheit or below.

-- Cook ground or boneless turkey to a minimum internal temperature of 16O degrees Fahrenheit.

-- Cook bone-in turkey to an internal temperature of 170 degrees Fahrenheit.

-- Cook whole turkey to 180 degrees Fahrenheit in inner thigh.

-- Cool food rapidly. Store in small, shallow containers.

-- Always keep hands, utensils and work areas clean.

-- When reheating foods, reheat thoroughly to a temperature of 165 degrees Fahrenheit or until hot and steaming. Soups and gravies should be brought to a rolling boil.

GREAT LEFTOVER IDEAS

Turkey and Wild Rice Bake

(serves 6)

1 package (6 ounces) wild and white rice mix, uncooked

2 1/3 cups water

1 can (4 ounces) sliced mushrooms, drained

1 can (14 ounces) whole artichoke hearts, drained and quartered

1 jar (2 ounces) chopped pimento, drained

2 cups cooked turkey, cut into 1/2-inch cubes

1 cup Swiss cheese, shredded

In 2-quart casserole combine rice with seasoning packet, water, mushrooms, artichokes, pimento and turkey. Cover and bake in 350 degree F. oven 1 hour and 15 minutes or until liquid is absorbed.

Top casserole with cheese and bake, uncovered, 5 to 10 minutes or until cheese is melted and golden brown.

New England Turkey Chowder

(serves 4)

1 cup celery, finely chopped

1/2 cup onion, chopped

1 Tablespoon margarine

2 cups turkey broth or low-sodium chicken bouillon

2 1/2 cups potatoes, peeled and cut into 1/2-inch cubes

1 teaspoon salt

1/4 teaspoon white pepper

Dash cayenne pepper

2 cups cooked turkey, cut into 1/2-inch cubes

2 cups cold skim milk

1/4 cup cornstarch

In 5-quart saucepan, over medium-high heat, saute celery and onions in margarine 2 to 3 minutes or until vegetables are tender-crisp.

Add broth, potatoes, salt, pepper and cayenne pepper; bring to a boil. Reduce heat to low. Once mixture is at a simmer, cover and cook mixture 8 to 10 minutes or until potatoes are tender. Stir in turkey.

In medium bowl, gradually add milk to cornstarch. Stir mixture into soup. Increase heat to medium. Cook 6 to 8 minutes or until mixture thickens.

Turkey Waldorf Sandwich

(Serves 4)

1 cup cooked turkey cut into 1/2-inch cubes

1/2 cup celery, diced

1 small red delicious apple, cored and cut into small cubes

2 Tablespoons walnuts, chopped

1 Tablespoon reduced-calorie mayonnaise

1 Tablespoon non-fat yogurt

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

4 lettuce leaves

8 slices reduced-calorie raisin bread

In medium-size bowl combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend.

To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice. Repeat with remaining ingredients.