Country Lifestyle
FAPC offers food safety tips for your Thanksgiving menu
By Mandy Gross, FAPC Communications Services Manager
(Stillwater, Okla. – Nov. 7, 2017) Thanksgiving Day is quickly approaching, and many Oklahomans will be preparing holiday meals for their families and friends. But don’t let food poisoning be on the menu this year.
“Every year in the United States, approximately 48 million people get sick because of some form of foodborne illnesses,” said Ravi Jadeja, food safety specialist for Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center. “Of those, 128,000 are hospitalized or need medical attention and, unfortunately, 3,000 people die every year.”
FAPC offers the following tips to keep your family safe this festive season.
Food handling
- Buy only government-inspected meat and poultry products, and check the “sell-by” date on all food purchases. Never buy products if the expiration dated has passed.
- Wash your hands thoroughly before and after preparing any food product.
- Use two cutting boards: one for preparing raw meat, poultry and fish, and the other for cutting cooked food or preparing salads.
Food preparation
- Never thaw the turkey on the counter. Thawing at room temperature increases the risk of bacteria growth at the surface of the meat even though the interior may still be chilled.
- Thaw the turkey in its original wrap on a tray placed in the bottom section of the refrigerator. Allow approximately 24 hours of defrost time for every five pounds of turkey.
- Thawing the turkey in cold water is safe. Submerge the bird in its wrapper in a deep sink of cold water and change the water every 30 minutes to keep it cold. Allow 30 minutes per pound to defrost a turkey in cold water.
Stuffing the turkey
- Do not stuff the turkey in advance. The chilled stuffing in the turkey will not reach a safe temperature before the turkey is done.
- Remove the giblet bag from inside the turkey before stuffing.
- Stuffing must be cooked to a minimum temperature of 165 degrees Fahrenheit.
- Precook the stuffing, so it will reach the optimum temperature before the turkey is overcooked.
- Stuff the turkey lightly because the stuffing will expand as it is cooked in the turkey. If it is too tightly packed, it will not reach a safe temperature by the time the turkey is done. Do not use more than 1/2 or 3/4 cups stuffing per pound of turkey. If you are cooking a 16-pound turkey, use no more than 8 to 12 cups of stuffing.
- An alternative is to cook stuffing in a pan to ensure the interior of the turkey is safe.
Cooking the turkey
- Use a meat thermometer to determine when the turkey is done.
- Insert the thermometer in the thickest part of the turkey thigh. Be aware dark meat takes longer to cook than any other part.
- The turkey is done when the thermometer reaches 165 degrees Fahrenheit.
- Basting the turkey while it is cooking is not necessary. Basting tools could be sources of bacteria contamination if dipped into uncooked or undercooked poultry juices and then allowed to sit at room temperature for later basting.
- Do not cook a turkey overnight in an oven set at a low temperature. Cooking a turkey at a temperature below 325 degrees Fahrenheit allows harmful bacteria to multiply.
- Once the turkey is done, remove the stuffing immediately.
- If you purchase a fully cooked turkey, pick it up hot and bring it home to eat immediately.
Storing leftovers
- After the meal remove all meat from the turkey carcass. This should be done within two hours of the turkey’s removal from the oven.
- Leftovers should be stored in the refrigerator within two hours after cooking is complete.
- Leftovers should be divided into smaller portions and stored in several shallow containers. They should be eaten within three to four days.
- If large amounts are left, consider freezing for later use. Do not wait until the leftovers have been in the refrigerator for several days to freeze. Frozen leftovers should be eaten within six months.
Eating leftovers
- Reheat leftovers to 165 degrees Fahrenheit throughout or until steaming hot. Soups, sauces and gravies should be brought to a rolling boil for at least one minute.
- Never taste leftover food that looks or smells strange. When in doubt, throw it out.
For more information about Thanksgiving food safety tips, visit https://youtu.be/dF0U6xQ8NPM.
FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop, and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.
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Country Lifestyle
Tracks in the Sand
By Savannah Magoteaux
This morning, I walked out into my arena and noticed something that gave me pause. The roping steers had been in there the day before, and even though the ground was wide and level, the dirt carried their story. Hoofprints crossed every direction, but in several spots, the same trail was pressed deeper than the rest. Twelve steers had been turned out, yet more than a few chose the exact same path, wearing it down until it stood out from all the other tracks.
Cattle are creatures of habit. Anyone who has spent time around them knows this. They like routine: the same feed, the same water trough, the same shade tree in the pasture. When they are turned loose, they rarely wander without purpose. More often than not, they move together, following the same course as the steer in front of them. There are reasons for this: efficiency, safety, instinct. Walking a beaten path conserves energy, and following the herd is their natural defense. Even in an arena with no real destination, those instincts come through. By the end of a short turnout, you will see the evidence, lines where they have chosen the easiest way to travel and stuck with it.
Out on the range, those lines last longer. Before fences and highways, cattle drives cut deep paths across the land. The Chisholm Trail, which carried herds north from Texas through Oklahoma into Kansas, was walked by millions of cattle in the late 1800s. More than a century later, faint traces of those trails remain, worn so deep by hooves and wagon wheels that the land still carries the mark. On ranches today, you can see the same effect in pastures where cattle walk the same lines between water and grazing. From the ground, those trails might look like nothing more than dusty ruts, but from the air, they sometimes stand out as sharp lines winding through otherwise open fields. Cattle do not simply pass over the land; they shape it. Every step adds up.
That simple truth extends beyond livestock. We all make tracks. Our habits and routines are our trails, worn in by repetition, sometimes efficient, sometimes limiting. Like the cow paths, they can serve a purpose, keeping us steady and helping us move forward. But when repeated without thought, they risk becoming ruts, keeping us from stepping into new ground. History offers perspective here, too. The old cattle trails built towns and economies, but once railroads and fences changed the landscape, those paths were no longer helpful. Sticking to them would have meant going in circles. Progress required something new.
The Tracks We Leave
Standing in the arena, I thought about the kind of tracks I leave behind. Most of mine are not visible in the dirt. They are pressed into my daily life, how I work, the way I handle challenges, and the example I set. Some are helpful and worth keeping. Others may have outlived their purpose. The difference lies in knowing when to stay on the track and when to step off it.
Tomorrow I will drag the arena and smooth it all clean again. The next time the steers are turned in, they will make the same trails. That is their nature. But unlike them, I have a choice. I can decide which paths are worth walking, which ones to change, and what kind of tracks I want to leave for others who might follow.
Tracks tell a story. Sometimes they are only temporary, fading with the next rain. Other times, they last for generations, reminders of where herds and people once walked. This morning, the cattle showed me again that even the smallest things on the ranch carry meaning. Their tracks in the arena were not just marks in the dirt. They are a lesson showing that every step matters, and the paths we choose shape more than just the ground beneath our feet.
References
Jordan, T. G. Trails to Texas: Southern Roots of Western Cattle Ranching. University of Nebraska Press, 1981.
Frantz, J. B. “The Chisholm Trail.” Handbook of Texas Online, Texas State Historical Association.
Bailey, C. “Animal Behavior and Herd Dynamics in Cattle.” Oklahoma State University Extension, 2019.
National Park Service. “Chisholm Trail: Herding Cattle and History.” https://www.nps.gov
Country Lifestyle
Apple Fritter Quick Bread
Total Time: 1 hour and 40 minutes
Servings: 10
2 medium apples (any type), peeled, cored & diced
1/3 cup brown sugar
1 tsp cinnamon
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
For the Glaze:
- 1/2 cup (60g) powdered sugar
1–2 tbsp milk
1/4 tsp vanilla extract
Instructions:
Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Peel and chop apples and place in a bowl with brown sugar and cinnamon. Toss and set aside.
In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
Next, pour half of the batter into the loaf pan, top with half of the apple mixture, then repeat with remaining batter and apples. Lightly swirl with a knife for a marbled effect.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread.
Slice and enjoy warm or at room temperature.
Country Lifestyle
From Savior to Lord
At a funeral I went to recently, the preacher said something that has stayed with me. He reminded us that, for the man we were honoring, God went from being Savior to Lord.
That phrase captures a turning point in faith. When we first come to know Christ, it’s with gratitude for His saving grace. It’s personal, almost inward-looking: Jesus rescued me. He forgave me. He gave me new life. In that moment, He is our Savior.
But faith is not meant to remain only in the relief of salvation. Over time, we are called to move from simply being saved to truly being led. To call Jesus Lord is to hand Him the reins, to let Him set the course. It means the decisions we make, the way we spend our time, and even the way we handle hardship reflect His authority instead of our own desires.
That shift isn’t dramatic or loud — it’s usually lived out in the everyday. It’s choosing honesty when cutting corners would be easier. It’s setting aside pride to serve others. It’s holding firm in values even when the world says compromise. It’s forgiving, even when it costs something.
And for people who work the land or care for animals, this truth feels especially close. We know what it means to trust something bigger than ourselves — the rain, the soil, the cattle in our care. A rancher can do everything right, but at the end of the day, much is still beyond his control. Faith works the same way. We can’t stop at receiving salvation like a safety net. We have to surrender daily, trusting God to lead, provide, and direct, even when we don’t know what’s ahead.
Scripture asks it plainly: “Why do you call me, ‘Lord, Lord,’ and do not do what I say?” (Luke 6:46). The challenge is clear — it isn’t enough to know God as Savior. We are called to live with Him as Lord.
Salvation is the beginning, but lordship is the journey. And just like tending a crop or training a good rope horse, it’s a steady, daily process. Rescue is where faith starts. Surrender is where it grows strong.
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