Thank You!

I hope you all enjoyed your day at our Super Saturday activity!  I know I enjoyed crafting, talking and having fun with so many wonderful people!

Just a reminder that all of the instructions can be found if you click on the "Instructions" tab at the top of the screen.  If you are looking for where I got the inspiration for most of these crafts, check out my Pinterest board Super Saturday Craft Ideas that I put together along the way.

If you are looking for more information on a certain craft or if the instructions aren't clear, please just comment on the blog post and I will check it every now and then to see if anyone needs any help!

Thanks again for making this such a wonderful activity!

Happy Crafting!

-Jenna

CLASS: Turkey Roasting

TURKEY TIPS

Turkey is usually the centerpiece of our Thanksgiving tables.  Producing a juicy, flavorful turkey can be a challenge but the following tips and techniques will help you put a beautiful turkey on your table without a lot of stress.

Selecting a turkey:  Fresh turkeys usually taste better than frozen turkeys and are easy to find during the holidays; choosing a free-range turkey that was fed organic grain is ideal.  However, many good-quality frozen turkeys are just fine – try to avoid self-basting turkeys which are injected with a yellow, fatty substance to keep them moist.

What size turkey to buy:  For best results, buy a turkey that weighs more than 10 pounds.  If you want a smaller bird, a turkey breast is a better choice.  To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 – 1 ½ pounds of turkey per person.

Storing the turkey:  If you choose a fresh turkey order it from your butcher and pick it up the day before it is to be roasted.  Store it in its original wrapping in the coldest part of the refrigerator.  Frozen turkeys should also be kept in the refrigerator as they thaw to keep bacteria from multiplying.  Figure on 3 – 4 hours per pound for turkeys to thaw, and keep in mind that it may take 2 – 5 days for a frozen turkey to defrost completely, depending on its size.  Thawed turkey should be cooked within 2 days and should not be refrozen, or the texture of the meat will suffer.

Essential turkey prep:  Remove the giblets from the neck cavity and anywhere else they may be – check!  Rinse the turkey with cold water and pat dry.  Let the turkey stand at room temperature for 1 – 1 ½ hours (but no longer) before roasting.

Flavoring turkey:  Turkey is a delicate, mild-flavored type of poultry that can be enhanced with different flavor components.  Due to its mild flavor it works very well with the following flavor techniques:

• Brining:  A traditional method of preserving foods before the days of refrigeration, brining is a cooking technique that more and more people are turning to because it adds flavor and juiciness to the classic roasted turkey.
• Wet Brine:  A wet brine penetrates into food much more deeply than a marinade.  Water from the brine enters each meat cell, making the meat juicier while infusing it with flavor.  Brining helps keep the meat juicy without giving it a salty taste.  You can make your own brine mix (recipes are online) or buy one from your grocery or specialty foods store.
• Dry Brine:  Dry brine mixes are blends of fragrant herbs and spices that are mixed with kosher salt and that mixture is rubbed on the turkey and allowed to rest in the refrigerator.  The salt’s natural properties draw moisture to the surface of the meat where it joins with the aromatics to create a savory marinade that re-enters the meat.  Again, you can make your own brine mix or buy one.
• Note #1:  Whether you use a wet brine or a dry brine, your turkey must be thoroughly rinsed, inside and out, prior to roasting, and, using paper towels, patted as dry as you can get it.
• Note #2:  If you purchase a Kosher turkey you don’t need to brine at all – they are already brined in the koshering process.
• Compound Butters/Pastes:  These are a blend of unsalted butter or oil with herbs, spices, rubs, citrus zest or other flavorings.  Let the butter stand at room temperature for at least 30 minutes to soften, then cream the butter until it is soft and fluffy.  Add in your desired flavorings and mix well.  If using an oil, choose one with flavor such as Extra Virgin Olive Oil or Grapeseed Oil and mix with your flavor choice to form a paste.  These butters and pastes are commonly rubbed on and under the skin of the bird.  As the turkey roasts, the butter melts into the flesh, keeping the meat moist and creating a crisp, golden-brown skin.
• Flavor Injecting:  Another way to add flavor is with a flavor injector, a kitchen tool used to insert marinade deep into the meat of the bird.  Injectors are stainless-steel syringes filled with liquid marinade. The flavors, which should always include a fat of some kind, injected into the flesh of the turkey helps keep it moist during cooking and imparts complex layers of flavor.
• Aromatics:  Many cooks will also combine aromatics into their flavoring of the turkey.  This can be done by placing fresh or dried herbs as well as vegetables and fruits into the cavity of the bird, sometimes under the skin and around the pan.  As the turkey roasts, the aromatics give off flavor that is incorporated into the final flavor of the turkey.  Some popular choices are fresh sage, herbs de province, lemon or orange slices, apples, onions and carrots.

Stuffing a turkey:  Roasting a turkey unstuffed, with dressing baked separately, saves time and effort – and results in a more evenly cooked bird and one that cooks faster.  But for many people, a stuffed bird is a Thanksgiving tradition and many love the extra flavors that are imparted from the turkey.  Here are some basic guidelines to follow if stuffing a turkey:

• Prepare stuffing just before roasting.  This way warm stuffing can be put into the bird and directly into the oven.  If you do make it ahead, warm it before filling the turkey.
• Never put stuffing into a bird the day before (or even several hours before) roasting.  The warm stuffing can breed bacteria from the bird.
• Do not pack stuffing too tightly inside the turkey as it will expand during cooking.  Truss the main cavity to hold the stuffing inside, if desired.
• Cook stuffing to 165 degrees F on an instant-read thermometer.  If it is not done and the bird is, transfer the stuffing to a baking dish and bake until it tests done.
• If adding meat to a stuffing, cook it thoroughly first.

Roasting:  One of the oldest and simplest forms of cooking, roasting refers to cooking food in an uncovered pan in the dry heat of an oven.  One of the most appealing qualities of roasted foods is the beautiful and delicious brown crusts that develop in the oven.  Contact with heat causes the sugars and proteins in food to form compounds on the surface similar to caramel, forming a flavorful crust.  Simultaneously, the steady oven heat slowly penetrates to the center of the food, which remains juicy.  This is a favorite cooking method for turkey.  Here are some basic steps to follow:

• Turkey should be as close as possible to room temperature – take out of the refrigerator 1 – 1 ½ hours prior to roasting.  For best results, roast your turkey on a rack in an open roasting pan.  A sturdy pan with good handles is recommended.
• Use a high quality roasting pan.  The best materials for roasting pans are heavy-gauge stainless steel, anodized or enameled aluminum, or enameled steel or cast iron.  These metals ensure even cooking and keep the bottom of the food and the pan drippings from burning.  Also, heavy-gauge metals allow stove-top searing and deglazing of pan juices for sauces and gravies.  Plain, untreated aluminum is not a good choice for roasting pans because it can react with acidic ingredients resulting in discolored food with a metallic flavor.   Also, disposable aluminum pans are a poor choice for roasting for a number of reasons:  they can’t be used on the stove-top, it’s nearly impossible to scrape up the browned bits from the bottom, they have tall sides that trap steam around the food and discourage browning, and they may buckle under the weight of a turkey or other heavy meat.
• A leave-in thermometer, inserted into the thickest part of the breast or thigh, away from the bone, will provide the most consistent results.  Roast your turkey until it is 165 degrees F.  A leave-in thermometer is good because you don’t have to open the oven (letting heat escape) and poke the turkey more than once to test for doneness.  However, if you don’t have a leave-in thermometer, an instant read thermometer is fine – just don’t poke the turkey too often or you’ll lose too much of the juice.
• For an un-stuffed turkey:  Some cooks roast the turkey breast side down for the first one-third of the cooking time.  This increases the rate at which thighs cook so they will be done at about the same time as the breast.
• For a stuffed turkey:  Loosely cover the breast with a thick piece of aluminum foil for the first two-thirds of the cooking time.  This slows the rate at which the breast cooks, so it will be done at about the same time as the thighs.
• Basting:  brushing food with liquid while it cooks helps to create a delicious and attractive finish.  Basting liquid can be as simple as a good-quality oil or melted butter, or it can be a seasoned mixture with flavorful liquids and aromatic ingredients.  It should also include some fat to carry flavor and prevent the food from drying out.  Avoid basting too often as opening the oven door frequently will allow heat to escape and cause surface evaporation that may lead to drying.  Also, use a good-quality basting brush that won’t drip on your oven floor.  Adding sugar and other sweet ingredients, such as honey, maple syrup or melted jellies, will create a delicious, glossy glaze.  Baste with sweetened mixtures during the last hour of roasting because the sugars can burn easily. Brined meat and poultry in particular benefit from a final glazing since the salt solution may inhibit deep browning.   Many people don’t like to baste or forget to do it because there are many other tasks to do when trying to get Thanksgiving dinner on the table.  A Martha Stewart trick for ensuring a nice brown turkey skin is to soak a large piece of cheese cloth in melted butter and drape it all over the turkey just prior to roasting.  This actually works.
• Right before placing your turkey in the oven, add some water and/or broth to the bottom of the pan.  Add more as the turkey roasts if it dries up.  This will help keep the turkey moist and will also add some great flavor to your gravy.
• Before carving the roasted turkey, allow the turkey to rest for at least 20 – 30 minutes.  If desired, you can loosely cover the turkey with aluminum foil, but allow steam to escape or the skin will become wet and not remain crisp.  Resting time allows for some of the juices to be absorbed back into the meat, making the meat more moist and easier to carve.
• To tie or not to tie the legs:  Tying the turkey legs together with kitchen twine ensures that it will cook evenly and the turkey will hold its shape for easier carving  However, it’s not imperative that you do it.

I have deliberately not discussed at what temperature you should cook your turkey.  There are many schools of thought about this subject and you should figure out what works for you.  Some people go low and slow – low temperature for a long period of time; others deconstruct their turkey and cook the parts at different times and different temperatures.  I could go on and on.  I cook my turkey whole at 450 degrees F for the first hour then reduce the temperature to 350 degrees F until done. 

Happy cooking – Happy Thanksgiving!

CLASS: Gingerbread Playdough

Gingerbread Playdough

Ingredients

• 1 cup all purpose flour
• 1/2 cup salt
• 2 tsp. cream of tartar
• 1 tbsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 2 tbsp. vegetable oil
• 1 cup water
• 1 tsp orange extract {optional}

Instructions

1. In a medium saucepan whisk together dry ingredients. Next mix in the water, oil, and orange extract and stir until a thick batter is formed. Cook the mixture over low/medium heat until a thick dough forms. Turn out onto parchment paper and knead until smooth. Makes about 2 cups of dough.

**If you would like to make this as just regular playdough, just omit spices and add anything you would like to your playdough such as glitter (add with the dry ingredients) or food coloring (add with the liquid ingredients).  The sky is the limit!**

Instructions: 25 Days of Christ Ornament Advent

Items Needed:

• Ornament Kit 
• Hot Glue Gun/Hot Glue (not included)
• Paint (not included)
• Paintbrushes (not included)
• Scissors (not included)
• Twine/String (not included)
• Website: http://25daysofchrist.com/pages/the-twenty-five-days  **Note that some of our ornaments are different than the ones listed on the website.  Follow the list below and still use the same scriptures, stories, quotes, etc. from the website.**

THE FOLLOWING DIRECTIONS GO IN ORDER OF THE ORNAMENTS:

Unless otherwise stated, twine/string used to hang the ornaments should be cut between 4-5 inches.

DAY 1: Star (The Birth of Christ)

• Paint star, if desired.
• Hot glue ends of 4 inch twine/string for ornament hanger on the back.

DAY 2: Shepherd (Announcement to the Shepherds)

• Paint head and body of Shepherd.
• Once dry, draw eyes and mouth on with fine tip sharpie.
• Cut a piece of linen 2 1/2 x 1 1/4 inches.  Drape fabric over shepherd's head, securing with hot glue.  If needed, trim linen.
• In folds of linen in back, hot glue string/twine for ornament hanger.
• Wrap thin brown ribbon (4 inches) around head of shepherd and hot glue into place.
• Hot glue wire shepherd's crook onto the front of shepherd with a small dot of hot glue.

DAY 3: Wise Men (The Three Wise Men)

• Paint Wise Men ornament, if desired.
• Tie twine/string for ornament hanger using hole drilled in ornament.

DAY 4: Scroll (Boy Jesus in the Temple)

• With hot glue, attach one dowel to a piece of linen (approximately 2x3 inches), making sure the dowel sticks out on both sides.  Roll a couple of times, gluing in place.
• Attach other dowel at other end of linen.
• Glue twine/string for ornament hanger in the middle of the back of one of the dowels.

DAY 5: Dove (Baptism of Jesus Christ)

• Using dove template, trace and cut out two doves out of stiff white felt.
• Match the doves up and hot glue string/twine in as you glue body & head together, leaving the wings unglued.
• Crease and fold down the wings.
• Add a dot for an eye with a fine tip sharpie, if desired.

DAY 6: Fish in Net (Fishers of Men)

• Place 3 fish beads in middle of square of net.  
• Bunch net around fish and tie off with twine/string.
• Either use excess twine from tying net for ornament hanger, or hot glue another piece of twine/string as an ornament hanger.

DAY 7: Candle (Sermon on the Mount)

• Tie/Hot Glue twine/string for ornament hanger onto candle (in between flame and candle top).

DAY 8: Boat (Stilling the Storm)

• Paint boat, if desired.
• Using templates, cut out 2 small sails and one bigger sail out of stiff white felt. 
• Measure and cut off 2 1/2 inches of skewer and hot glue it into the pre-drilled hole in top of the boat.
• Making sure to keep the top of the skewer inside the sails, glue it in between the two small sails also inserting the string/twin for the ornament hanger.  
• Hot glue the bigger sail onto the front of the smaller sails, overlapping. (See picture)

DAY 9: Basket with Bread & Fish (Feeds the 5,000)

• Paint bread and fish desired colors.  Add eye to fish with a sharpie, if desired.
• Place bread and fish in pot and hot glue in place, if you want them to not be able to be removed.
• Hot glue string/twine on back of basket for ornament hanger.

DAY 10: Foot (Walking on the Water)

• Paint Foot, if desired.
• Tie/Hot Glue string/twine on for ornament hanger.

DAY 11: Bandaged Man (Parable of the Good Samaritan)

• Paint body and head of person.
• Draw eyes/mouth on with a sharpie.
• Cut a thin long strip of linen and hot glue it around the man's head to look like a bandage.
• Hot glue string/twine on back of man's head for ornament hanger.

DAY 12: Number 10 (The Ten Lepers)

• Paint small square desired color.  Let dry.
• Using the "10" that is cut out and glue/mod podge it onto the square.
• Hot glue string/twine on back for ornament hanger.

DAY 13: Sheep (Parable of the Lost Sheep)

• Paint Sheep desired color.
• Hot glue string/twine on back for ornament hanger.

DAY 14: Man in Stretcher (Take Up They Bed)

• Paint head and body of person.
• Draw eyes/mouth on with a sharpie.
• Break off/cut 2 pieces of skewer approximately 2 1/2 inches long.
• Cut a piece of linen approximately 2 inches by 3 inches.  Hot glue skewer onto one of the longer sides of the linen and roll once, securing with hot glue (making sure the skewer is covered in linen.
• Attach the other skewer to the other long side of the linen.
• Hot glue man lying in stretcher.
• Hot glue/tie twine/string from one end of skewer to the other on both sides, to create an ornament hanger.

DAY 15: Water Bucket (Woman at the Well)

• Cut twine to at least 12 inches and wrap around top of water bucket, then use the rest to tie/glue as an ornament hanger.

DAY 16: Gold Coin (The Widow's Mite)

• Hot glue string/twine on back for ornament hanger.

DAY 17: Rolling Pin (Mary and Martha)

• Hot glue one end of string/twine to one end of rolling pin, then attach the other end with hot glue to the other end of the rolling pin.

DAY 18: Donkey (Triumphal Entry and Cleansing the Temple)

• Paint donkey, if desired.
• Hot glue string/twine on back for ornament hanger.

DAY 19: Bowl and Cloth (The Last Supper)

• Cut 1 1/2 inch square of linen and fold in half and then arrange as desired.
• Hot glue cloth onto wooden bowl.
• Hot glue string/twine on back for ornament hanger.

DAY 20: Gift (Gethsemane)

• Paint block desired color.
• Using ribbon, tie a bow like you would on a gift.
• Hot glue string/twine under bow knot for ornament hanger.

DAY 21: Rooster (Betrayal and Denial)

• Paint rooster, if desired.
• Hot glue string/twine on back for ornament hanger.

DAY 22: Nail (Crucifixion and Burial)

• Cut string/twin at least 7 inches.
• Tie around nail, using nail head to hold the string on.
• Using excess string, tie into a loop for ornament hanger.

DAY 23: Folded Linen (Resurrection)

• Cut square of linen approximately 4 inches by 4 inches.
• Fold as many times as desired, using hot glue to secure in place.
• Hot glue twine/string as ornament hanger onto back of folded linen.

DAY 24 (Book of Mormon): Cloud (Appearance to the Nephites)

• Using template, cut out two cloud shapes from soft white felt.
• Hot glue string/twine for ornament hanger on inside of one of the cloud shapes.
• Hot glue cloud shapes together, making sure the ornament hanger is on the inside of the cloud.

DAY 24 (Bible): Heart (Road to Emmaus)

• Paint heart, if desired.
• Hot glue string/twine on back for ornament hanger.

DAY 25 (Book of Mormon): Heart (Ministry Among the Nephites)

• Paint heart, if desired.
• Hot glue string/twine on back for ornament hanger.

DAY 25 (Bible): Cloud (Ascension into Heaven)

• Using template, cut out two cloud shapes from soft white felt.
• Hot glue string/twine for ornament hanger on inside of one of the cloud shapes.
• Hot glue cloud shapes together, making sure the ornament hanger is on the inside of the cloud.

Enjoy your 25 Days of Christ Ornaments!

Instructions: Welcome Sign

Items Needed:

• 8x8 Wood Sign
• 12 Wood Tiles
• 3 Hooks
• Black Vinyl "Welcome" 
• White Vinyl Seasons Pictures, 3 each (Flowers/Butterfly, Sun/Cloud, Leaves/Tree, Snowflakes)
• Contact Paper
• Paint (not included)
• Paintbrush (not included)

STEP 1: Paint all wood pieces desired colors.  Let dry.

STEP 2: Apply welcome vinyl using contact paper as transfer tape. **This means to take the back off the contact paper and attach the sticky side to the front side of your vinyl.  Then pull the back off the vinyl and apply the image where you want it.  Then pull the contact paper off and the vinyl should be left where you want it on your board!  Click HERE to watch a video of using transfer tape (it's the same as using the contact paper, but cheaper!) for vinyl.**  Make sure that pre-drilled holes are at top.

STEP 3: Apply season pictures (one to each tile) using same method as above. 

STEP 4: Screw in hooks.

STEP 5 (At Home): Thread ribbon of your choice through pre-drilled holes at top and tie to secure.

Enjoy your Welcome Sign!

Instructions: Pumpkin Turkey Set

Items Needed:

• Wooden Turkey Pieces (5 feathers, 1 head, 1 wattle, 1 beak)
• 6 Small Metal Rods
• Scissors (not included)
• Glue/Mod Podge (not included)
• Paper (not included)
• Paint (not included)
• Paintbrush (not included)
• Sharpie (not included)

STEP 1: Paint all wood pieces desired colors.  Let dry.

STEP 2 (optional): Using your wood pieces as templates, cut out paper to fit onto each piece.  Cut them a little bit inside the lines if you want the paint color to show as a border around the paper then glue/Mod Podge them onto the painted wood, if desired.

**Mod Podge Tip: To minimize wrinkles in the paper, apply Mod Podge to wood piece or back of paper and apply and then let dry completely before applying Mod Podge on top of paper.**

STEP 3: Hot glue beak onto wattle, and wattle onto head in correct location (see picture) and draw on eyes with Sharpie.

STEP 4 (at Home): Insert metal rods into wooden pieces when ready to put into pumpkin!

Enjoy your Pumpkin Turkey Set!

Instructions: Small Wooden Manger

Items Needed:

• Pre-cut Wood Pieces (4 legs, 2 manger sides, 2 cross pieces)
• 16 Nails
• Hammer (not included)

STEP 1: Lay one manger side down, with angled edge on the table and closest to the notches in the leg pieces.  Nail two leg pieces in place, being careful not to hammer to hard.  A smaller hammer may make this easier.    **MAKE SURE YOU ARE USING THE PRE-DRILLED PILOT HOLES OR YOUR MANGER PIECES MAY SPLIT**

STEP 2: Using notches in leg pieces, slide the remaining 2 leg pieces on creating an "X" with the leg pieces on both sides.

STEP 3: Slide remaining manger side piece into place, matching up the angles.  Lay it down on the table and line up the leg pieces with the edge of the manger.

STEP 4: Nail legs into place.  Your manger should now look like the picture on the right.

STEP 5: Using 2 nails on each end, attach cross pieces to both sides of the manger.  If desired, you can sand away the edges of your cross pieces to create angles on the ends (see picture below).  

Enjoy your Small Wooden Manger!