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Tips & Bits #3: Talking Turkey & Thanksgiving

Talking Turkey

Thanksgiving is an ideal time to give back to your community. You can do good either directly, or indirectly. You can actively market with postcards, or just have a small line somewhere with your company name. Examples include, sponsoring a turkey dinner at a local homeless shelter, provide funding for a benefit concert, or donate supplies to schools, shelters, or other organizations.

Turkey Greeting Cards

Don’t wait until Christmas to send Greeting Cards to let your customers know you are thankful for them. And to counteract our fast-paced slick high-tech world, here are 49 Vintage Thanksgiving Graphics and Greeting Cards to inspire you.

Even Marketers need to Eat Turkey

Get in the Thanksgiving mood this year with these Turkey Tips from the Food Network:

1. The safest method for thawing turkey is in the refrigerator – approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Plan on cooking your turkey for 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin.

5. For even roasting, truss your turkey.

6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

7. Once you get the turkey in the oven, resist the temptation to open the oven door – temperature fluctuations only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

9. Tent the bird with foil and let rest for about 15 minutes before carving.

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