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Butterball Turkey Recall

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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.

Via

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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Turkey Bacon Ranch Roll-Ups

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By Cooking Panda

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In A Few Short Years We’ll Be Eating Lab-Grown Turkeys

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By Cooking Panda

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

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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

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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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