Butterball Turkey Recall


By Cooking Panda

Butterball, LLC has just recalled over 78,000 pounds of raw ground turkey due to a potential salmonella contamination. 39 tons of affected product were shipped to distributors nationwide, making this a class I recall with a high health risk; with five reported cases across two states, this is now considered a multistate outbreak. This product was packed and shipped last summer, with an establishment number of “EST. P-7345” and a use-or-sell-by date of July 26, 2018, meaning it’s highly unlikely to be found in stores, but could still be in people’s freezers.


Affected product include the following:

  • 48-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (85% LEAN/15% FAT)” with sell or freeze by date of 7/26/18, lot code 8188, and UPC codes 22655-71555 or 22655-71557 represented on the label.
  • 48-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (93% LEAN/7% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 22655-71556 represented on the label.
  • 16-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (85% LEAN/15% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 22655-71546 represented on the label.
  • 16-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (93% LEAN/7% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC codes 22655-71547 or 22655-71561 represented on the label.
  • 48-oz. plastic wrapped tray containing “Kroger GROUND TURKEY FRESH 85% LEAN – 15% FAT” with sell or freeze by date of 7/26/18, lot code 8188, and UPC code 111141097993 represented on the label.
  • 48-oz. plastic wrapped tray containing “FOOD LION 15% fat ground turkey with natural flavorings” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 3582609294 represented on the label.

Symptoms of a Salmonella infection can include nausea, vomiting, diarrhea and stomach pain, occurring anywhere from 12-72 hours after consumption. Though healthy individuals often recover after 4–7 days, the risk of a potentially lethal infection increases for the young, elderly and those with weakened immune systems. Consumers are urged to discard affected product; any other questions can be directed to AskKaren.gov or 1 (800) 288-8372.

This article originally appeared on 12 Tomatoes, written by Decatur Macpherson

Tags: Butterball Turkey, Fo, recall, turkey
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In A Few Short Years We’ll Be Eating Lab-Grown Turkeys


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As science develops further and we continue to progress into new ideas of food cultivation, should we really be that surprised that future turkeys will likely be grown in test tubes?

Maybe not, but I am. According to Munchies, researchers from North Carolina State University have already begun looking into the process of cellular agriculture — a way of using cell cultures to grow animal products.

Here’s how it’s working: Paul Mozdziak, professor of poultry science at NC State, took what’s called satellite cells from a small piece of turkey breast in a lab and caused them to multiply into muscle fibers. When placed inside a mixture of glucose and amino acids, they continued to multiply because they were tricked into believing they were still inside a bird.

Technology Review reports that this process is called in vitro meat cultivation, and is growing in popularity among animal rights activists and such because there’s a potential to have meat without killing animals. I’d be on board with this if it didn’t seem so … unnatural. After all, I do feel bad for the animals at times.

This process isn’t cheap currently … it’s actually costing in the $30,000s to get a whole turkey. But Mozdziak believes that someday it will be more commonplace, and therefore, cheaper.

“Years from now, when people are [in] the grocery store trying to decide if they want to buy traditional versus cultivated meat, I am 100 percent sure that cultured meat is going to be just as cheap, if not cheaper,” he says.

While the taste may not be as good, there will have to be some work done to make it worth it. Anyway, the process can be done to stimulate fat cells or muscle cells, and meat just isn’t as tasty without the fat. Once this is worked out, and after much planning and experimenting, maybe we’ll have meatless animal protein on the shelves? Interesting.

However, it could be less wasteful, in that the only parts being created are those that will be consumed. Let’s also remember that it will help keep so many animals from having to be farmed. That’s a pretty steep payoff.

Sources: Munchies, Technology Review / Photo Credit: Cleo/Instagram

Tags: turkey
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Good News: Your Thanksgiving Turkey Can Fly With You


By Cooking Panda

If you’re traveling for Thanksgiving, you might like to know that your turkeys and turduckens are safe for transport. That is, the TSA wants to allow you to fully enjoy your holiday by making it possible for you to travel with these things.

The TSA isn’t quite known for being friendly and fun, so take advantage of this offer if you can. According to Tasting Table, the TSA has offered guidelines, including the foods that can and cannot be taken on planes this holiday season. For example, gravy can’t be transported, but a live turkey totally can be!

There are even guidelines for traveling Pilgrims, as far as buckles and blunderbusses are concerned. Don’t let your large buckles set off the metal detectors. The TSA blog reports that the holiday season is the busiest travel time of the year — no surprise there — and that 2.27 million passengers travel between Nov. 18 to 23, and Nov. 26 to 28. You can work on expediting the travel process with TSA Pre-Check, where the average wait time is only five minutes in line. Travelers won’t even have to remove shoes, electronics or jackets if they use this process. Try bringing your turkey along and using TSA Pre-Check!

The best part about these new guidelines is that you can actually bring the live turkey if you want to. You’ll have to check into those guidelines more specifically, and I’m sure there’s no guarantee that the turkey will still be alive when you reach your destination, but you can only ask for so much, right?

Enjoy your holiday season knowing your dinner can come with you, and leftovers can come back. No need to waste food or cook last minute! If you have questions about certain food items, or your Pilgrim buckles, you can get live team assistance by tweeting @AskTSA, or by reaching out via Facebook Messenger. Get all of your questions answered and have no trouble going through airport security? Sounds like a holiday dream come true. There’s no excuse this year to forget the turducken now!

Sources: Tasting Table, TSA Blog / Photo Credit: Artie Fishel/Instagram

Tags: Holiday Travel, holidays, thanksgiving, TSA, Turducken, turkey
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Ina Garten’s Perfect Thanksgiving Dinner


By Cooking Panda

We all have our turkey questions when November rolls around. Some people stuff the bird before roasting, while others run straight to the deep-fryer. But how does a professional do Thanksgiving?

Ina Garten has answers to all of the normal every-year type questions that are bound to come up so that we can throw the best turkey-day feast imaginable. Garten answered several turkey-day questions for The Huffington Post, covering everything from turkey prep to the cranberry sauce.

Want quick answers without sitting through the seven-minute video? Well, here are some highlights.

If you’re wondering whether you should have a fresh or frozen turkey, Garten says fresh is always better.

Wondering if you should brine the turkey? She says that brining is great, but a dry brine is much better since you don’t have to deal with a watery mess and lack of fridge space.

If you’re not sure whether to roast or deep-fry your turkey, Garten recommends roasting, although her reasoning is that deep-frying scares her. She didn’t say if it was for health reasons or because the process is slightly dangerous. Avoid both scenarios by roasting, anyway.

As far as the giblets are concerned, Garten prefers to toss them. But if you like them, you like them.

Wondering if you should use the plastic pop-up thermometer? Garten says that once that thermometer has popped, the turkey is already overcooked, so best to avoid using it altogether.

Carve your turkey ahead of time if you want to follow Garten’s example. She says it’s best not to get your party clothes dirty!

Serve your gravy both with the turkey and at the table. In her opinion, you can never have too much gravy at Thanksgiving.

As for the stuffing, Garten feels it’s best to cook it outside the turkey, all on its own. That way, you don’t have to overcook the turkey to get the stuffing just right.

Now that we’ve covered the turkey, check out the video to catch the side-dish advice from this cooking expert.

Source: The Huffington Post / Photo Credit: Omaha Steaks/Instagram

Tags: Ina Garten, Roasting Turkey, thanksgiving, turkey
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Butterball’s Turkey Hotline Gets An Upgrade


By Cooking Panda

As holiday season approaches, Butterball Turkey has to start bracing itself and planning early for a barrage of turkey-cooking questions that will inevitably come their way.

This year, however, they are a step ahead. For the first year ever, Butterball will be available for all of your turkey-cooking questions via text. Surprised that they get a lot of calls? According to Business Insider, Butterball’s talk line co-directors Sue Smith and Nicole Johnson say that the call volume is actually increasing each year, even with the ability most of us have to Google all of our questions.

Smith and Johnson say that many calls revolve around the turkey preparation. Some callers forgot to thaw the turkey, or some callers might not know how to roast it (isn’t that on the packaging?). There’s even one lady who has consistently called over the years for a one-to-one pep talk before cooking the turkey. Now that, I can understand.

About 50 experts answer hot line phones each season, and they take over 100,000 calls every year.

With the addition of texting availability, Butterball hopes to curb some of this call volume in an effort to be more easily reachable. It’s their way of responding to consumer demand. Let’s face it, the time of calling and talking on the phone is coming to an end, and texting is the future. Butterball is just keeping with the times!

Tasting Table reports that the call lines this year will be open from Nov. 17-24, and the number to text is 1-800-BUTTERBALL. Likewise, if you’re feeling old school, you can call that number instead.

If you’re cooking the bird this year, this should be some fabulous news for you. Butterball is staying current with these new changes, and the new option to text our questions will most likely be much appreciated, and will probably become very popular.

Let’s cook our turkeys the new, young and hip way and have the direction texted right to our phones! We can even start practicing on Nov. 17!

Sources: Tasting Table, Business Insider / Photo credit: Missy's Product Reviews

Tags: Butterball, holidays, Roasting Turkey, turkey
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ISIS Executioner Preparing To Behead Father And Son Gets Hit With A Healthy Dose Of Karma


By Cooking Panda

A British sniper reportedly shot at an ISIS militant from a distance of about 1,000 meters, or 3,280 feet, saving a Shia father and son who were about to be beheaded by the militant group.

The incident occurred last month near the Syria-Turkey border, where members from the British Special Air Service (SAS) were covertly patrolling the area, according to the Daily Star.

An Iraqi spy alerted SAS forces to a public trial held by ISIS members in the outskirts of a village, and the SAS unit assumed their positions.

The unit called in its sniper to take the long and risky shot at their target in an attempt to avoid civilian deaths.

“Through binoculars the soldiers could see that the crowd were terrified and many were in tears,” an anonymous source told the Daily Star.

The source also said that a man and a young boy were kneeling in front of a man with a long knife. Next to them were two ISIS militant armed with AK-47s.

The SAS sniper shot at the executioner first, leaving the crowd confused and in awe.

“The sniper then dispatched the two henchmen with single shots–three kills with three bullets.”

A person from the crowd ran to where the father and son were, and proceeded to untie them and take their blindfolds off.

The Ministry of Defense said they could not confirm or deny the incident, according to Yahoo News UK.

British Special Forces have been in Syria for nearly a year working on missions against ISIS. Early this year, SAS soldiers joined US Special Forces to aid in a mission to assassinate a senior Islamic State commmander, according to the Daily Mail.

Sources: Daily StarYahoo News UKDaily Mail

Photo Credit: Daily Star

Tags: ISIL, ISIS, Islamic State, Syria, turkey
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Burger King Makes Decision Regarding Manager Who Beat 10-Year-Old For Eating People’s Leftovers


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A Burger King manager was fired recently in response to public outcry after he viciously beat a child for eating leftover fries left behind by customers on the tables.

According to Today’s Zaman, the 10-year-old child entered the restaurant around 10 p.m. on Wednesday and began eating potatoes off of the empty tables. He was warned by the manager, Omar E., to leave. Omar E. then grabbed the child and began to slap him repeatedly on the face, pushing him out into the street. As the child’s face began bleeding, the crowd around them started to grow upset with the manager.

Onlookers took photos of the incident, posting them to social media where they caused a firestorm of outrage and public outcry. The restaurant, located in the Sirinevler district of Istanbul, began drawing large amounts of ire from the internet community at large, with many calling for a boycott of the chain.

As a result of this, the Burger King headquarters in Turkey issued a statement apologizing for the violent incident and saying that Omar E. had been fired. According to Today’s Zaman, the statement said that “the company and the main brand considers the incident unacceptable.”

“As TAB Food, we announce with great sadness that an unfortunate incident occurred at one of our restaurant’s franchises in Şirinevler,” the statement said. “We would like to state that this incident is unacceptable on our account and that our franchisee terminated the aforementioned restaurant manager’s employment contract.”

When asked if they would compensate the child for the wrong that occurred the company dismissed the idea.

“We have almost 10,000 employees. It is sufficient to cancel the labor contract of the person in question,” an official said.

Sources: Today’s ZamanHurriyet Daily Photo Credit: WikipediaPixShark.com

Tags: Burger King, instanbul, Syria, turkey
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Don’t You Dare Brine Your Turkey This Year


By Cooking Panda

If you’re hosting Thanksgiving this year, then there is a good chance you will soon find yourself staring at a giant bird with your mouth hanging open, completely at a loss.

People will probably tell you that you should brine your turkey before you cook it — in other words, soaking it in salty water for hours, maybe even days. Culinary heavy hitters like Alton Brown and Martha Stewart swear by brining, saying that it gives the bird more tenderness and flavor, according to BuzzFeed.

Wet brining a turkey is a huge nuisance. After you make a brine out of water, salt, sugar and seasoning, you need to find a huge pot that will hold the whole turkey, and then you need to figure out how you’re going to keep that pot cold for no fewer than 12 hours.

One commonly used turkey brining method involves putting the huge bird in a brine bag and then surrounding it with ice, changing it out as it melts.

But here’s the thing: considering all the hassle, wet brining does not work all that well.

BuzzFeed tested three different ways to flavor a turkey — wet brined, dry brined, and not brined at all — and cooked all three turkeys the same way.

After taste-testing, turns out that wet brined turkey was the worst of the bunch. It had very little flavor, was not particularly tender and the skin was rubbery. Tasters preferred the juicy, flavorful dry brined turkey by far.

Here is how you dry brine a turkey:

Combine 1/3 cup kosher salt, 1 tablespoon light brown sugar and 1 teaspoon freshly ground pepper. Rub the mixture all over a 14 to 16 pound turkey. Try and get it over the skin, under the skin, and inside the cavity. Refrigerate uncovered for 8 to 16 hours. Rinse and thoroughly pat dry before roasting.

When you are ready to cook it, consider using Bon Appetit’s dry brined turkey roasting recipe, which uses a quartered medium onion, a halved head of garlic, and 1-2 bunches of herbs. Instead of water, pour two cups of chicken broth into the pan for extra flavor and tenderness.

Sources: BuzzFeed, Bon Appetit / Photo Credit: BuzzFeed

Tags: brine, dry brine, recipe, thanksgiving, turkey
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