Talking turkey right through to Christmas

If you don’t mind knowing where your meat comes from, we have some interesting videos  from our friends at Penn State University: 

Did you know Pennsylvania is one of the top turkey producing states?

White feathers are in now because the skin looks better to people

White feathers are in now because the skin looks better to people

The trend today is toward antibiotic free and organic birds and they’re white. Yes, we know most turkeys are brown in the wild and in photos, but turkeys raised for our table are white. Mike Hulet at the Penn State Poultry and Research Center, says dark feathers leave a little black mark on the bird after they’re plucked. People didn’t like that. They want pretty, even in meat.

So they now breed for all white feathers. The feathers leave a tiny white mark on the skin, but no one notices it when it’s browned in the oven.

What’s the difference between a hen and tom? No silly, I’m talking about the meat and how they’re raised. How big do they get? Check it out.

This braided mat is featured in of the workshops. You could make one for everyone on your list

This braided mat is featured in of the workshops. You could make one for everyone on your list

One more note about Penn State. The Monroe extension has a great holiday program every year, right here in Stroudsburg. This year, you can go for all or part of the program, afternoon or evening or both. The $10 registration includes a soup and salad meal, with beverage and dessert. Plus speakers on using credit wisely and household allergens and poisons. No, you don’t know all this stuff or you wouldn’t let your little daughter try out your lipstick.

You can also sign up for some great workshops and learn to make some Christmas gifts.

You honestly cannot go wrong here. I know, I know, they should hire me to do endorsements. I can’t help myself. When I see a good thing, I have to share.

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