Thursday, November 18, 2010

Eat Real Food This Thanksgiving

Can you believe that the Holidays are officially upon us? With all the planning and shopping for Thanksgiving, Hanukkah, Charismas and New Year’s on the horizon, Whole Foods Market is here to help you. They have various resources and dinner options available to make this holiday one to remember!

First up – let’s talk turkey - Whole Foods wants to give you the tools you need now to avoid stressful situations later. Check out their online turkey
tips at including:

·  A Bird for Every Budget – Organic? Kosher? Heritage? Brined? Fresh or frozen? Learn the differences and how to choose the best bird for your buck.

·  Cooking the Perfect Turkey – Discover tips on foolproof preparations, brining, stuffing and how long you really need to cook thevbird.

·  It’s All Gravy – Master homemade gravy once and for all.

·  Carving: Man vs. Turkey – Carving the Thanksgiving turkey can be a daunting endeavor; watch step-by-step instructions and learn tricks of the trade.

·  Making Magic with Leftovers – Turkey tetrazzini, turkey noodle soup, turkey pot pie, turkey and roasted vegetable quiche are just a few of the recipes we’re sharing.

Secondly, Whole Foods has some great new and exciting pre-cooked meal options - as well as tried and true favorites – to help those of us who need a little extra help! Some highlights of the prepared foods menu include:

·  Latin Feast Holiday Dinner – NEW

·  Heritage Holiday Dinner - NEW

·  Traditional Turkey Dinner

·  Spiral Cut Glazed Ham Dinner

·  Intimate Organic Holiday Dinner

·  Vegan Holiday Dinner

· Traditional Organic Holiday Dinner

· Organic and Heirloom Turkeys, Game Hens, Pheasant, Beef Roasts, Lamb and Ham (prices vary)

· Seafood including Dungeness crab, lobster, oysters and shrimp (prices vary)

· Fabulous Foodie Favorites side dishes including: (prices vary)

     o Dungeness Crab Brie Mac n’ Cheese

     o Sage Sausage Sourdough Stuffing

     o Broccoli Cheddar Potato Gratin

     o Baked Fuji Apples

· Yummy desserts including the new Apple Cranberry Crunch Pie (9”, $14.99)

In honor of all this yummy goodness, Whole Foods Market will be hosting FREE Holiday Tasting Fairs on November 20 and 21 AND December 11, 12, 18 and 19 from 11 a.m. – 3 p.m. at all stores in Northern California and Reno.

Whole Foods Market has created an online resource of educational video showing experts in action demonstrating valuable how-tos and sharing tips for everything from traditional holiday cooking to festive, eco-friendly d├ęcor and other special touches. To access all our Holiday videos – please go to:


Whole Foods Market Standards

Whole Foods Market stringent quality standards require that every turkey we sell meets our animal welfare standards, which include no antibiotics, ever and no animal by-products in the feed. Neither are they injected with any solutions or marinades.

Fresh vs. Frozen

·  Our fresh turkeys are harvested weeks before the holidays.

·  The birds are stored in refrigeration just above the freezing point which can cause a thin layer of soft ice on the skin.
·  Fresh turkeys eliminate the time needed for thawing and tend to cook faster.

Whole Food Market Fresh Turkey

·  Raised for us to our strict standards (see above).

·  Raised on a vegetarian diet.

Organic Turkey

·  Fed certified organic feed and raised on certified organic land that has been free of prohibited substances for at least three years.

·  USDA certification also includes review of the processing facility and packaging.

Heirloom Turkey

·  The flavor and composition of the heirloom turkey is the closest we have to turkeys of yesteryear. They tend to have dark spots on the skin which is natural to the breed (results from their darker feathers).

·  Tend to take less time to cook due to lower fat .

Kosher Turkey

·  Two Kosher certifications: Rabbi Babad and OU

Internal temperature:

The USDA recommends cooking poultry to an internal temperature of 165 degrees F.

Turkey Serving Recommendations:

Whole Bird Turkey: 1 1/2 - 2 pounds per person with leftovers

Boneless Breast: 1/2 pound per person as entree

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