Turkey day sampler

CNJ staff photo: Liliana Castillo David “Hank” Hankins carves a 20-pound mesquite-smoked turkey Tuesday for Baxter-Curren Senior Center’s Thanksgiving dinner.

CNJ staff

Pre-dinner tip
Joe Carpenter, a personal trainer and sports nutritionist at Gym X, said portion control is the key to eating sensible.
He suggested eating fruit, nuts and whole wheat before the main course.
“Those meals will fill you up without too many calories, so when you get to that meal you won’t feel the need to gorge yourself.”

Carving tips
David “Hank” Hankins says he has been cooking for 50 years.
“If the turkey isn’t as tender as this,” David Hankins said, waving his hand over a glistening 20 pound mesquite smoked turkey. “I would carve around the legs and separate the two breasts. But we cook ours so tender, I can tear the legs off.”
Hankins was working at Baxter-Curren Senior Center to prepare for their Thanksgiving dinner Tuesday night. His wife, Brenda Hankins, is the program coordinator at the center.
“He starts on the breasts and just slices it down. You have to have a good knife, even if you don’t have an electric knife. His knives at home are razor sharp.”
Hankins’ renowned turkeys take 18 hours to cook, five of those hours spent in a smoker.
“All I can tell you is, you develop it over the years.”

Farwell resident Amber Armstrong is a nutrition coach at Clovis’ Quick Gym. Her tip to soothe your stomach and conscience after a Thanksgiving meal is simple.
“Walk for a while, 30-45 minutes. What it does, it burns calories,” she said. “It’s better than running, which upsets you when you’re full. Walking helps breakdown all the food, use up the calories you take in.”

Giving thanks
“I’m thankful for being here and being able to come and quilt.”
Wanda Elliott of Clovis, who has joined other quilters at the Baxter-Curren Senior Center each Tuesday since 1983.

“I am thankful for my Air Force family. Especially this year since that’s who I’m spending Thanksgiving with.”
— Angela Minear, retail worker from Clovis whose husband John is stationed at Cannon

Thanksgiving prayer
Almighty God, giver of all good things:
We thank you for the natural majesty and beauty of this land.
We thank you for the great resources of this nation.
We thank you for the men and women who have made this country strong.
We thank you for the torch of liberty which has been lit in this land.
We thank you for the faith we have inherited in all its rich variety.
Help us, O Lord, to finish the good work here begun. May God, who has brought us out of bondage to sin into true and lasting freedom in the redeemer, bring us to his eternal inheritance, in the name of the father, and of the son, and of the holy spirit.
Source: Rev. Benjamin R. Wright, St. James’ Church, Twelfth and Main streets in Clovis.

Why did the turkey cross the road?
It was the chicken’s day off.
Source: www.101thanksgiving.com

Thanksgiving trivia
Did you know turkeys have heart attacks? When the Air Force was conducting test runs and breaking the sound barrier, fields of turkeys dropped dead.
Source: home.aristotle.net

Thanksgiving movies
“Planes, Trains and Automobiles”
“Home for the Holidays”
“A Charlie Brown Thanksgiving”
“Miracle on 34th Street”

Lively leftovers
Potato cakes: Combine 4 cups mashed potatoes with a minced onion and a well-beaten egg. Pat into 3-inch cakes and pan-fry over medium, 5 minutes on each side.

Cranberry cheesecake: Beat together two 8-ounce packages of cream cheese, 2 eggs, 1/2 cup cream, 1/2 cup sugar. Add 2 cups homemade-type
cranberry sauce; pour into a graham-cracker crust. Bake for 40 minutes at 325 degrees.

Turkey casserole: Mix gravy, cubed turkey and leftover
vegetables into a casserole dish. Top with refrigerator
biscuits, leftover pie crust or crescent rolls (unbaked). Bake at 350° until the dough is cooked and golden brown.

Source: www.rd.com,