News briefs for Nov. 24 |

News briefs for Nov. 24

The holiday season starts next week and the Craig downtown merchants have lots of holiday events planned.
Friday is the day after Thanksgiving, and stores are opening early downtown, some as early as 6 a.m.
Check with your favorite merchants to see what time they are opening and what specials are available that day.
On Saturday, entries for the gingerbread house contest are due. After judging, they will be displayed in storefronts downtown. The Parade of Lights starts at 6 p.m.
On Dec. 5 is the annual Shop Tax Free Day.
From 11 a.m. until 4 p.m., the tax for purchases will be paid by the merchants.
On Dec. 12, the downtown merchants are having a Holiday Open House.
Visit all the stores downtown, and play the Gingerbread word search game.
The open house is from 11 a.m. until 4 p.m.

USDA offers cooking, safety tips for holiday
The USDA Food Safety and Inspection Service offers the following tips for safely roasting a turkey:
n Set your oven temperature no lower than 325 degrees Fahrenheit.
n Place your turkey or turkey breast on a rack in a shallow roasting pan.
n For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing.
The center should reach 165 degrees Fahrenheit.
n If you choose to stuff your turkey, the ingredients can be prepared ahead of time.
However, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.).
Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely.
Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 degrees Fahrenheit.
n A whole turkey should be cooked to 180 degree Fahrenheit.
To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
n A turkey breast should be cooked to 170 degrees Fahrenheit. Insert a food thermometer in the thickest part of the breast to check for doneness.
n If your turkey has a “pop-up” temperature indicator, it is recommended that also you check the internal temperature of the turkey and center of the stuffing with a food thermometer — 165 degrees Fahrenheit for stuffing; 170 degrees Fahrenheit for breasts; 180 degrees Fahrenheit for whole turkeys.
n For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
n Remove all stuffing from the turkey cavities.

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