This post is sponsored by Ohio Poultry Association. All opinions are my own.
Can you believe Thanksgiving is next week! I can’t either!
As you head out to shop for that turkey that will be the head of your meal, do you ever wonder where it came from? No, not who its mom was (because that will be hard to figure out) but where the turkey was raised? I thought it was cool to find out that Ohio ranks 9th nationally in turkey farming, with more than 236 million pounds of turkey produced each year. I’ve always wondered what all those farmers did.
Ohio turkey farmers are committed to providing safe, affordable food for consumers and caring for their flocks and the environment during the holidays and all year-long. The Turkeys live in barns, where they are protected from weather and predators and always have access to fresh food and water.
Here are 5 Tips to the Perfect Thanksgiving Turkey from Ohio Turkey Farmers
- When purchasing the perfect turkey, allow one pound of turkey per person for a fresh or frozen bird. This will provide enough for dinner and sufficient leftovers.
- If using a frozen turkey, allow approximately 24 hours for every 4 pounds of bird weight for thawing in the refrigerator.
- Plan to cook the Thanksgiving turkey for 20 minutes per pound in a 325 degrees F oven for a defrosted or fresh turkey.
- Remove turkey from the oven when a meat thermometer reads 165 degrees F at the breast and 175 degrees F at the thigh.
- Let turkey stand for 20 minutes after removing from the oven before carving to allow juices to set.
Thank you to the Ohio Poultry Association for the information. You can also follow them on Facebook, Twitter, Pinterest, and Instagram for more Thanksgiving turkey prep tips and turkey leftover inspiration.
Once you pack away all that leftover Turkey, what’s the plan? I know that we’ve always had another Thanksgiving-like meal later in the weekend but is there another way you can enjoy the turkey? Yes, there is! I’ve come up with an easy breakfast casserole that includes turkey that you can make and enjoy with your family. Check out the recipe below and let me know if you enjoyed it!
Turkey Breakfast Casserole
- 24 oz of cooked potatoes cut into small squares (you can also use frozen hash browns, just add 15 mins of cook time)
- 16 oz of cubed leftover Turkey
- 8 oz sharp cheddar cheese, shredded
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Preheat oven to 350 degrees. Spray 9 x 13 Baking Dish with cooking spray.
Add potatoes, turkey, and cheese to a large bowl. Mix well and pour into Baking Dish.
Whisk eggs with milk, salt, and pepper.
Pour egg mixture over the potato mixture. Push everything down with a back of a mixing spoon if raises.
Bake for 45-50 mins. Add 15 mins if using frozen potatoes. The center should be set and edges should be golden brown.
* Season as you’d like. What I used might be too much (or too little) for your liking.