This post is in partnership with Ohio Poultry Association. All opinions, as always, are 100% my own!
Can you believe it – next week is Thanksgiving! This year has absolutely flown by. There are many things I love about Thanksgiving, including visiting family and friends, pumpkin pie, cranberry sauce, and of course turkey! I have partnered with the Ohio Poultry Association again this year to share a delicious recipe with you, some fun info about turkeys, and to let you know about a fun Twitter party coming up!
If you live in Ohio like I do, you live in the state that ranks 9th nationally in turkey farming. There are more than 219 million pounds of turkey produced each year in this great Buckeye State! I love that Ohio turkey farmers make sure to provide great care for their flocks of turkeys to make sure they are safe and healthy. They live in barns so they are protected from weather and predators, and they always have access to fresh food and water. Did you know turkeys eat corn? In fact, flocks of turkeys consume more than 252 million pounds of corn each year! Wow, that’s a lot!
Speaking of a lot – U.S. turkey farmers produce about one turkey for every person in the country. Since the average weight of turkeys purchased for Thanksgiving is 15 pounds, this equates to about 675 pounds of turkey being consumed in America on Thanksgiving!
The Ohio Turkey Farmers have shared 5 great tips for the perfect Thanksgiving turkey These are great for making sure you have enough and for making sure you are safe when cooking your turkey.
- When selecting your turkey, allow 1 pound of turkey per person for a fresh or frozen bird.
- Allow approximately 24 hours for every 4-5 pounds of bird weight for thawing in the refrigerator.
- Plan for 20 minutes per pound in a 350 °F oven for a defrosted turkey and 10-15 minutes per pound for a fresh turkey.
- Don’t take the turkey out of the oven until a meat thermometer reads 165°F at the breast and 175 at the thigh.
- Let a turkey stand for 20 minutes after removing from oven before carving to allow juices to set.
For those turkey leftovers, I have a great recipe to share with you! This Turkey Sweet Potato Hash with Baked Eggs is a great way to use up your turkey, sweet potatoes, and even your baked potatoes! It’s great for breakfast, brunch, or even brinner (what I call breakfast for dinner).
- 2 Tablespoons Olive Oil, Divided
- ⅓ Cup Onion, ¼-Inch Die
- 1 Clove Garlic, Minced
- 1 Poudn Roast Turkey, ½-Inch Dice
- 1 Large Baked Sweet Potato, ½-Inch Dice
- 1 Large Baked Potato, ½-Inch Dice
- 2 Tablespoons Ketchup
- 2 Tablespoons Dijon Mustard
- 1 Teaspoon Fresh Thyme Leaves (Or ½ Teaspoon Dried)
- 2 Tablespoons Chopped Fresh Parsley
- 2 Tablespoons Water
- Salt and Pepper, To Taste
- 4 Eggs
- Heat 1 tablespoon oil over medium-high heat in a 12-inch non-stick, ovenproof skillet. Add onion; cook 2-3 minutes, stirring often. Add garlic, and cook an additional 2-3 minutes, again stirring often. Add turkey and potatoes and remaining olive oil, continue to cook until golden brown and heated through.
- Mix ketchup, mustard, thyme, parsley and water in a small bowl. Stir ketchup mixture into turkey/potatoes. Season with salt and pepper, to taste. Reduce heat to medium, continue to stir for an additional 4-5 minutes.
- Make 4 “wells” into hash mixture. Break an egg into a small bowl and transfer egg to the “well.” Repeat until 4 wells are filled with an egg. Transfer skillet to 350-degree, preheated oven. Bake 20-22 minutes, or until egg whites are firmly set and yolks are to your desired degree of doneness.
Make sure to join me and the Ohio Poultry Association this Thursday, November 17th from 9-10 p.m. EST for the #OhioTalksTurkey Twitter Party! Join us as we’ll be chatting about answers to common questions, as well as fun giveaways! You can win everything you need to make a full Thanksgiving feast, including a turkey fryer, oven roaster, carving set, and more! I can’t wait to tweet with you! Make sure to RSVP here: http://vite.io/pjdfa7kizu