Are you ready for Thanksgiving? This quiz is based on information from the U.S. Department of Agriculture and National Turkey Federation.

Question 1: About how many pounds of turkey are eaten per person per year in the U.S.? (Turkey is a good source of protein, vitamins and minerals, by the way.)

a. 7 pounds

b. 16 pounds

c. 24 pounds

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Question 2: Turkey can be thawed safely in the refrigerator or under cold water. When thawing a turkey under cold water, how often should the water be changed?

a. Every 10 minutes

b. Every 30 minutes

c. Every two hours

Question 3: If you would like some leftovers, about how much turkey (including bone weight) should you allow per person?

a. ½ pound

b. 1 to 1½ pounds

c. 3 to 4 pounds

Question 4: True or False. "Dressing" and "stuffing" are interchangeable terms that relate to the bread mixture served with turkey.

Question 5: How many turkeys does the president of the U.S. pardon annually? (Yes, this actually happens.)

a. One

b. Two

c. Three

Question 6: How long can you safely store leftover turkey in the refrigerator?

a. Three to four days

b. Five to six days

c. Seven to 10 days

Question 7: When you are serving food in a buffet line at a family event, at what temperature should the food be maintained? (You might need to use slow cookers to keep food hot or keep food in an oven set on low heat.)

a. 180 degrees Fahrenheit

b. 160 degrees Fahrenheit

c. 140 degrees Fahrenheit

Question 8: Which type of turkey meat is lowest in fat and calories?

a. Dark meat without skin

b. Dark meat with skin

c. White meat without skin

Question 9: To what internal temperature should a whole turkey be cooked, as measured with a food thermometer? (Check temperature in three places: the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.)

a. 120 degrees Fahrenheit

b. 165 degrees Fahrenheit

c. 195 degrees Fahrenheit

Question 10: True or False. Sometimes pop-up thermometers prematurely pop up, before a turkey has reached a safe internal temperature, so using a food thermometer is recommended.

Answers: 1. b; 2. b; 3. b; 4. True; 5. a; 6. a; 7. c; 8. c; 9. b; 10. True

After the annual "Thanksgiving Day stuffing of the relatives," lighter fare, such as this salad, might be in order. This tasty recipe is courtesy of Alice Henneman from University of Nebraska Lincoln Extension in Lancaster County. If desired, you can substitute a commercial dressing of choice.

Turkey Salad with Orange Vinaigrette

Orange Vinaigrette

¼ cup orange juice

2 tablespoons white wine vinegar

2 tablespoons onion, finely chopped

¼ teaspoon salt

Dash pepper

1 tablespoon canola oil or other salad oil

2 teaspoon Dijon mustard

Salad

4 cups torn salad greens (such as mixed greens with romaine and/or spinach)

2 cups cooked turkey breast, cut into julienne strips

1 (11-ounce) can mandarin orange segments, drained

½ cup sliced celery

4 tablespoons walnuts or pecans (optional)

4 sliced fresh strawberries for garnish (optional)

In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Or place ingredients in a bowl and whisk together.

In large bowl, combine all salad ingredients; toss gently. Serve with vinaigrette. If desired, garnish with fresh strawberries.

Makes four (1½-cup) servings. Without optional ingredients, each serving has 190 calories, 6 grams (g) fat, 12 g carbohydrate, 22 g protein, 2 g fiber and 270 milligrams of sodium. The recipe also provides 100 percent of the daily recommendation for vitamin A (as beta carotene) and 60 percent of the daily recommendation for vitamin C.

Garden-Robinson is a food and nutrition specialist for the NDSU Extension Service