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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 46: November 16, 2004
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Welcome to this issue of Haverhill Beef's Club Marinade Online!
Since 1952, Haverhill Beef has been your full service old
fashion butcher shop and meat market.
Our mission statement is simple:
"To provide our customers the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's Best Butcher Shop <<
>> 2000, 2001, 2002, 2003 and 2004 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 11/23/04
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just
view it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print then clip the coupon portion; and bring the coupon
with you on your next visit to Haverhill Beef. (NOTE: If you
DO NOT select "Print PAGE 1 ONLY", the entire newsletter
will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: ClubMarinade3@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you
will find:
- E-Mail List Only Coupon
- Thanksgiving Turkeys
- Monthly Drawing
- Weekly Specials
- Beer and Wine Specials
- Turkey Recipes
- Let's Talk Turkey From The USDA/FSIS
~~ Turkey Alternate Routes to the Table
- Electric Roaster Oven
- Grilling
- Covered Charcoal Grill
- Covered Gas Grill
- Smoking
- Deep Fat Frying
- Pressure Cooker
- Microwave
~~ Next Week:
-Turkey Basics: Stuffing
-Storing Your Leftovers
-Reheating Your Turkey
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THANKSGIVING TURKEYS **
It's Time To Start Thinking About Farm Fresh Turkeys For Thanksgiving!
....... (Please Order Early.)
- PRICES:
~~ Fresh Turkeys: $1.89 lb. <<==== Fresh Turkeys Will
Not Be Available Until Monday, November 22, 2004
~~ Frozen Turkeys: $0.99 lb.
- TURKEY ORDERING:
You can place your Turkey order in-store, online or via the telephone.
~~ In-Store: 117 Merrimack Street, Haverhill, MA
~~ Telephone: 978-374-4795
~~ Online Order Form: http://www.haverhillbeef.com/orderform.html
NOTE: Haverhill Beef Will be closed Thursday, November 25, 2004,
for Thanksgiving. We well re-open on Friday, November 26, 2004.
The Staff at Haverhill Beef wish you and your family a happy
and safe holiday season.
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** MONTHLY DRAWING **
Don't forget to visit the Haverhill Beef store to enter the
in-store "MONTHLY DRAWING" for a $50.00 Gift Certificate.
All Customers who make a purchase totaling $25.00 or more will
receive an entry coupon to be eligible for the monthly drawing.
NOTE: One entry coupon per Customer per visit. All entries
must be made at the Haverhill Beef Store.
The monthly drawing will take place on the last day of the
month.
OCTOBER 2004 WINNER: Debbie Doucette <<<====CONGRATULATIONS!!!!
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 11/23/04.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
http://www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Boneless Delmonico Steaks: $8.99 lb.
~~ Great For Broiling!
- Chairman's Reserve Boneless Rib Roast: $8.99 lb.
- Chairman's Reserve Extra Lean Beef For Stew: $2.59 lb.
- Chairman's Reserve Whole Beef Tenderloins (Filet Mignon): $10.99
lb.
~~ Cut THe Way You Would Like Them!
- Italian Style Veal Cutlets: $8.99 lb.
~~ Plain
~~ Breaded
Online Ordering - Pick-up At Store:
- Regular Retail: http://www.haverhillbeef.com/orderform.html
- Freezer Packages: http://www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: http://www.haverhillbeef.com/orderformdeliplatters.html
You can also place your order by calling us at: 1-978-374-4795.
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ JEAN'S VALUE PACK: $36.99
Includes:
~~ 4 lbs Ground Chuck
~~ 2: 3 to 4 lb Whole Chickens
~~ 5 lbs Leg Quarters
~~ 3 lbs Sirloin Tip Steaks
~~ 4 lbs Bone In Pork Chops
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#JEANSVALUEPACK
====>>> Stop by our store and pick-up one of our Ready-To-Eat
Freshly Cooked Whole Chickens <<<====
====>>> We Are Now Carrying Hannah Foods Bruchetta,
Tzatziki, Feta Spread And More! <<<====
====>>> Fresh Baked Bread Now Available In Our Store:
Italian - French Stick <<<====
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BEER AND WINE SPECIALS:
- Vendange White Zinfandel - 1.5lt Bottles: 2 for $10.00
- Be sure to check out our GREAT selection of beers and wines
on your next visit to Haverhill Beef.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** TURKEY RECIPES **
Below you will find some of the Turkey Recipes on our web site:
Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy:
Click here: http://www.haverhillbeef.com/RPapricotturkey.html
Classic Thanksgiving Turkey and Giblet Gravy:
Click here: http://www.haverhillbeef.com/RPturkeyclassicgibletgravy.html
Homestyle Turkey:
Click here: http://www.haverhillbeef.com/RPhomestyleturkey.html
Lemon Turkey:
Click here: http://www.haverhillbeef.com/RPlemonturkey.html
Maple Roast Turkey and Gravy:
Click here: http://www.haverhillbeef.com/RPmapleroastturkey.html
Roast Turkey with Maple Herb Butter and Gravy:
Click here: http://www.haverhillbeef.com/RPmapleherbturkey.html
Rosemary Roasted Turkey:
Click here: http://www.haverhillbeef.com/RProsemaryturkey.html
Tangerine-Glazed Turkey with Awesome Sausage, Apple and Dried
Cranberry Stuffing:
Click here: http://www.haverhillbeef.com/RPtangglazeturkey.html
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** LET'S TALK TURKEY FROM THE USDA/FSIS **
Turkey Alternate Routes to the Table . . . .
Just as a detour causes a car to take an alternate route, circumstances
can alter the chosen cooking method for a turkey. An oven may
fail at an inopportune time, a power outage may occur, and more
than one large food item may need cooking.
The conventional oven -- although the appliance most often used
to cook a whole turkey -- is not the only way to get the big
bird done and beautiful. The following methods suggested by the
USDA Meat and Poultry Hotline are alternate routes for cooking
a turkey safely.
ELECTRIC ROASTER OVEN
This tabletop appliance serves as an extra oven for cooking a
turkey or large roast. Generally the cooking time and oven temperature
setting are the same as for conventional cooking. Always check
the roaster’s use and care manual for the manufacturer’s
recommended temperature settings.
Preheat the oven to at least 325 °F. Place the turkey on
the roaster oven rack or other meat rack so the turkey is raised
out of the juices that collect in the bottom of the oven liner.
Leave the lid on throughout cooking, removing it as little as
possible to avoid slowing the cooking process.
Cooking bags can be used in the roaster oven as long as the bag
does not touch the sides, bottom, or lid. Follow directions given
by the cooking bag manufacturer, and use a food thermometer to
be sure the internal temperature in the inner thigh reaches 180
°F.
COOKING IN BROWN PAPER BAGS
Do not use brown paper bags from grocery or other stores for
cooking. They are not sanitary, may cause a fire, and can emit
toxic fumes. Intense heat may cause a bag to ignite, causing
a fire in the oven and possibly adulterating the turkey. The
ink, glue, and recycled materials in paper bags can emit toxic
fumes when they are exposed to heat. Instead, use purchased oven
cooking bags.
GRILLING A TURKEY
Outdoor cooking of a big bird for the holiday meal is becoming
a popular cooking method. During grilling, a turkey cooks by
indirect heat in an outdoor covered gas or charcoal grill and
a pan of water is placed beneath the grilling surface to catch
the fat and juices that drip from the turkey as it cooks. Cooking
is done by the smoky, steamy air.
COVERED CHARCOAL GRILL
Turkeys that are 16 pounds or less are the recommended size for
safe grilling. A larger turkey remains in the "Danger Zone"--
between 40 and 140 °F -- too long. Do not stuff the turkey.
Because cooking is at a low temperature, it can take too long
for the temperature of the stuffing to reach 165 °F. Also,
smoked stuffing has an undesirable flavor.
Begin with clean equipment and a good quality charcoal. Build
a pyramid of charcoal to one side, ignite the charcoal, and let
the coals get red hot. Place an appliance thermometer on the
food rack to monitor the air temperature inside the grill. When
the charcoal has developed white powdery ash – about 20
to 30 minutes – and the air temperature reaches 225 to 300
°F, place a drip pan in the center of the grill beneath where
the turkey will be set and carefully push the hot coals evenly
around the edge. Position the grill rack and place the prepared
turkey on it (breast side up). Then place the cover on the grill.
Replenish with about 15 briquettes every hour as needed to maintain
225 to 300 °F. If desired, add water-soaked hardwood or fruitwood,
in the form of chunks or chips, to add flavor to the turkey as
it is cooking. Do not use a softwood (pine fir, cedar, or spruce)
because it gives the food a turpentine flavor and coats it with
a black pitch or resin.
Cooking times depend on many factors: the size and shape of the
turkey, the distance from the heat, temperature of the coals,
and the temperature of the outside air. Estimate 15 to 18 minutes
per pound if using a covered grill.
COVERED GAS GRILL
Gas grills have become very popular in the last few years. The
gas heat can be supplied by either propane tanks or by natural
gas piped from the home.
If your gas grill has only one large burner, place a pan of water
under the grate to create indirect heat. Place the turkey in
a roasting pan and place on top of the grill.
If the grill has two or three burners, the turkey should be placed
away from the flame. This can be done by turning off one of the
burners and placing the turkey in that area. When using a gas
grill, always follow manufacturer’s directions for cooking
times.
SMOKING A TURKEY
Most smokers are cylinder-shaped devices and use either electricity,
gas, or charcoal for heat. Follow manufacturer’s directions
for gas or electric smokers.
Charcoal smokers have two pans – one for charcoal and one
for liquid. Smokers require a liquid to create the moist, hot
smoke needed for cooking. When using a charcoal smoker, fill
the pan for liquid with water, wine, apple juice, or the liquid
you desire. Fill the charcoal pan with a good quality charcoal.
Light the charcoal and place the cover on the smoker. When the
smoker has reached an internal temperature of 225 to 300 °F,
quickly place the turkey on the smoker rack and replace the cover.
(Some smokers have built in temperature indicators. If yours
does not, place an appliance thermometer on the smoker rack before
starting your heat source.) Add charcoal every 1 to 2 hours,
as necessary, to maintain 225 to 300 °F. Replenish the liquid
as necessary. Heat and liquid are critical to maintaining the
hot smoke that cooks the turkey.
When cooking with a smoker, start with clean equipment. Place
the smoker in an area shielded from winds to maintain a safe
cooking temperature. If desired, add water-soaked hardwood or
fruitwood, in the form of chunks or chips, to add flavor to the
turkey. DO NOT use a softwood (pine, fir, cedar, or spruce) as
it gives the food a turpentine flavor and coats it with a black
pitch or resin.
Cooking time depend on many factors: the size and shape of the
turkey, the distance from the heat, temperature from the coals,
and temperature of the outside air. Estimate 20 to 30 minutes
per pound if using a smoker. Always use a food thermometer. The
turkey is done when the food thermometer in the inner thigh reaches
180 °F.
DEEP FAT FRYING A TURKEY
A whole turkey can be successfully cooked by the deep fat frying
method provided the turkey is not stuffed and has been completely
thawed.
There are safety concerns when working with such a large amount
of oil. Select a cooking vessel large enough to completely submerge
the turkey in oil without it spilling over. The oil should cover
the turkey by 1 to 2 inches. To determine the amount of oil needed,
do a preliminary test using water. Place the turkey in the cooking
utensil and add water to cover. Then remove the turkey and measure
the amount of water. This is the amount of oil needed.
Select a safe location – such as outdoors – for deep
frying a turkey. Heat the cooking oil to 350 °F. Carefully
lower the turkey into the hot oil. Never leave the hot oil unattended.
Allow approximately 3 to 5 minutes per pound cooking time. Remove
turkey from the oil and drain oil from the cavity. Check the
temperature of turkey with a food thermometer. The internal temperature
of the bird should reach 180 °F when measured in the thigh.
If the turkey is not done, immediately return the turkey to the
hot oil for additional cooking. When the turkey is done, remove
it from the oil and place it on paper towels.
It’s normal for the skin to be very dark brown, almost black.
Let it rest about 20 minutes before carving.
Allow the used oil to cool before pouring it into containers
for refrigerator storage. The oil can be reused.
COOKING AN UNSTUFFED TURKEY FROM THE FROZEN STATE
It is safe to cook a turkey from the frozen state; however, it
will take longer than a fresh or thawed bird. To determine an
approximate cooking time, consult a timetable for oven-roasting
a whole turkey. Use the timing for the size turkey you have;
then add 50 percent of that time to the original time.
This timing is approximate, so check the turkey for doneness
often toward the end of the estimated cooking time. Insert a
food thermometer in the inner thigh meat when it has defrosted
enough to easily insert one. Cook to an internal temperature
of 180 °F; then check for doneness in several places.
Giblets packages and the turkey neck may be found inside the
turkey cavity and/or tucked under the flap of skin at the front
of the breastbone. When the turkey has sufficiently defrosted,
the packages can be removed carefully with tongs and/or forks
during cooking.
If the giblets were paper wrapped before being inserted into
the turkey cavity at the plant – which is the case with
most whole birds – there is no safety concern if they cook
completely inside the bird.
If giblets were packed in a plastic bag, and the bag has been
altered or melted by the cooking process, do not use the giblets
or the turkey because harmful chemicals may have leached into
the surrounding meat. If the plastic bag was not altered, the
giblets and turkey should be safe to use.
It is not recommended to cook a turkey from the frozen state
in an oven cooking bag. It is unsafe to open the bag to remove
the giblets during cooking because scalding may occur. Also,
spilled juices and fat may cause an oven fire.
Cooking a frozen turkey in the microwave is not recommended because
it can cook unevenly and might not reach a safe internal temperature
throughout. The turkey may, however, be thawed (using the defrost
setting) in the microwave. Cook the turkey immediately after
thawing.
MICROWAVING A TURKEY
Turkeys can be successfully cooked in a microwave oven –
whole or in parts. Turkey parts can be cooked in a dish with
a lid, or cover the dish with plastic wrap and vent the top.
Timing can vary because of wattage differences, so follow the
recommendations in the owner's manual. A 12- to 14- pound turkey
is the maximum size most microwaves can accommodate. Microwaves
sometimes cook a whole turkey unevenly, so microwaving it in
an oven cooking bag aids in even heat distribution.
Microwaving a stuffed turkey is not recommended. The stuffing
may not be cooked to the proper internal temperature when the
turkey itself is done. Cook the stuffing in a separate casserole.
Allow 3 inches oven clearance on top and 2 to 3 inches of space
around the bird. The time for cooking a turkey in the microwave
is 9 to 10 minutes per pound on medium (50%) power. Rotate the
bird during cooking to ensure even cooking.
If the bird is defrosted in the microwave, cook it immediately.
Always use a food thermometer to determine doneness. Temperature
should reach 180 °F when measured in the thigh. After removing
from the microwave, let the turkey stand 20 minutes before carving
it.
COOKING TURKEY IN A PRESSURE COOKER
The availability of turkey parts such as breasts, legs, and thighs
makes it possible to cook turkey in an old favorite – the
pressure cooker. Used since the 1930’s, a pressure cooker
is a quick cooking, stove-top metal pot with a tight fitting
lid bearing a dial or weighted gauge to verify the pressure.
When heated, the liquid converts to steam that, under pressure,
can reach as high as 240 °F – hotter than the boiling
point. As a result, food cooks in about a third or less time
than conventional cooking methods. Because pressure cookers are
made by various manufacturers and timing varies at altitudes
above 1,000 feet, it is important to follow the manufacturer’s
instructions. The pressure specified must be kept constant for
the recommended time, and the lid must not be removed until the
pressure lowers and the pot cools.
For more information about food safety, call:
USDA Meat and Poultry Hotline
1-888-MPHotline
(1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Source = www.fsis.usda.gov
- NEXT WEEK:
~~ Turkey Basics: Stuffing
~~ Storing Your Leftovers
~~ Reheating Your Turkey
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: www.haverhillbeef.com/
This Week's Specials: www.haverhillbeef.com/thisweeksspecials.html
Beef: www.haverhillbeef.com/beef.html
Pork: www.haverhillbeef.com/pork.html
Poultry: www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: www.haverhillbeef.com/freezerpackages.html
Recipes: www.haverhillbeef.com/recipes.html
Coupons: www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: www.haverhillbeef.com/online.html
Map and Directions: www.haverhillbeef.com/map.html
Contact Us: www.haverhillbeef.com/contact.html
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** IMPORTANT FOOD SAFETY REMINDER **
All cooking temperatures and times indicated on our web site
and this newsletter are suggestions only. Cooking temperatures
and times may vary for your oven, broiler, stove top or grill.
Please use an appropriate meat thermometer for accuracy
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** INFORMATION AND PRICING DISCLAIMER **
Haverhill Beef tries to be as accurate as possible with the
information and prices you received via our Club Marinade Online
List; though we cannot be responsible for any typographical errors.
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** THANK YOU **
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Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: http://www.haverhillbeef.com/
To Unsubscribe, send an e-mail message to:
ClubMarinade3@HaverhillBeef.com
NOTE: Removal from list may take up to 7 business days
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