Cook the Turkey, Can the Grease
F.R.O.G. Helps Us Understand Proper Disposal
November 01, 2013
The holidays are just around the corner, and soon the delightful aroma of your favorite foods cooking will be wafting through the air. Just remember - when making holiday meals, be sure to dispose of leftover grease properly.
It is very important not to wash grease and fatty food scraps down the drain or garbage disposal. This can clog pipes and sewer lines, causing backups and overflows that can impact our lakes, rivers and streams.
In fact, fats, roots, oil, and grease (or F.R.O.G.) are the leading cause of sewer backups in homes and restaurants.
Here are a few suggestions:
- Place excess grease and oil into a container for later use.
- Wipe greasy pans with paper towel.
- Absorb leftover grease with kitty litter and discard it in your household trash.
- Also, consider recycling any leftover greasy liquid at the City’s Fleet Management used cooking oil collection sites.
The City uses the recycled oil to produce clean-burning biodiesel for its diesel vehicles. For used grease dropoff sites, visit Talgov.com/YOU.
Perfect Roast Turkey Recipe
- Cooks in 2 hrs. 30 min. - Serves 8
- 1/4 pound (1 stick) unsalted butter
- 1 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme
- 1 fresh turkey (10 to 12 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan.
- Add the zest and juice of the lemon and 1 tsp. of thyme to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out.
- Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the turkey in a large roasting pan.
- Liberally salt and pepper the inside of the turkey cavity.
- Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
- Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
- Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and thigh.
- Remove the turkey to a cutting board and cover with foil; let rest for 20 minutes.
- Slice turkey and serve.
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