Monday Memo November 21st, 2022

The California Inland Empire Council Offices and Scout Shop will be closed Wednesday Novemeber 23rd through Friday Novemeber 25th in observance of Thanksgiving

Get your recharter in by November 31st

Ingredients
Turkey 9-10-pound turkey 3 celery ribs, sliced 3 medium carrots, sliced 3 cloves of garlic, smashed 2 sprigs of fresh rosemary, chopped 2 sprigs of fresh sage, chopped 1 green apple, cubed ½ teaspoon ground allspice 3 tablespoons butter Salt and pepper to taste	Gravy Turkey giblets 2 tablespoons butter, divided 1 bay leaf Salt and pepper 2-4 cups water ¼ cup flour Roasted turkey pan drippings
Directions
Turkey Preheat Oven to 500 degrees Fahreneheit. Remove giblets from turkey and set aside for gravy. Rinse turkey and pat dry. Place in a 7 Quart Dutch Oven. Preheat a cast iron skillet to medium heat.  Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. Stuff turkey with browned veggies and apples. Roast at 500 degrees Fahrenheit for 20-30 minutes (until golden brown). Reduce heat to 350 degrees Fahrenheit and cover turkey with a foil tent. Roast an additional 2.5-3 hours, or until internal temperature is 165 degrees Fahrenheit. Remove turkey from oven and let stand for 25-30 minutes before carving.	Gravy Preheat skillet to medium heat. Sauté giblets with 1 tablespoon of butter, until brown. Add ½ cup of water to deglaze pan (scrape browned bits from the pan and mix into the liquid). Pour contents of skillet into a 2-quart sauce pan. Add 2 cups of water, bay leaf, salt and pepper. Cover and simmer on medium to medium-low for one hour. Add more water as needed to keep the pot from boiling dry. Strain broth, discard giblets. Preheat a skillet to medium. Add 1 tablespoon of butter and ¼ cup of strained giblet broth. Slowly add ¼ cup of flour, stirring constantly to make a roux. When flour thickens, slowly add remaining giblet broth and pan drippings from roasted turkey. Stir until thickened and bubbly.

Thanksgiving Scout Skit

Hunting for Thanksgiving Dinner

A Scout comes out and walks around quietly like he is looking for something. Another Scout enters.

Scout #2: “What are you doing?”
Scout #1: “I’m hunting so we can have a nice Thanksgiving dinner.”
Scout #2: “Can I help?”
Scout #1: “Sure! Scout #1 and Scout #2 continue hiking and “stalking” around for something. Scout #3 enters.

Scout #3: “What’s going on?”
Scout #2: “Shhh! Be quiet!” (This is really funny when he makes a lot of noise telling the other guy to be quiet.)
Scout #1: “We’re hunting for Thanksgiving dinner.”
Scout #3: “Can I join you?”
Scouts #1 and #2: “Yes.”

In the same manner, more Scouts can enter, inquire about what is going on, and ask to join. Finally, after all have entered, Scout #1 goes and pulls the pizza boxes from a hidden location.

Scout #1: “I got it!”

The other Scouts can all comment something like “Yum pizza!”

Amazon smile

Holiday Giving Tree

 Download Giving Tree Form

Cheery Emerson Registration

Ontario Reign Scout Night

SILVER BEAVER

Silver Beaver Application

It is once again time to nominate those selfless volunteers in our great Council that have made a significant impact in our service to youth! The Silver Beaver Award was introduced in 1931 and is a Council level distinguished service award of the Boy Scouts of America.  Recipients of this award are registered Scouters who have given service to youth at the Council level, not in a unit or the district. Please make sure to fill out the form completely, do research on your nominee and fill in all the blanks. Remember to forward to your District Chair for review and signature.  Applications that are not approved by District Chairs will not be accepted.

This nomination form must be sent to the CIEC office by November 28th, 2022. Late forms will not be accepted for evaluation. Do not attach any additional statements or letters of recommendation to this form. Forms can be submitted electronically to beverly.gruendner@scouting.org

Fox Fire

Wood Badge

Popcorn Sales

Cheery Emerson

Link to Cahuilla Lodge

AB506 Resource Page

Delivering the Promise

Eagle Scout Resources

SAFETY MOMENTS - DEEP FRYING A TURKEY

Just like family football games in the backyard or a cheerful toast before dinner, frying turkey has become one of the most popular Thanksgiving traditions. This cooking method quickly produces crispy and tender results with little risk of overcooking, making it a great alternative to roasted turkey. But part of what makes fried turkey so delicious is that it’s cooked in hot oil, which can harm you and others if you don’t take the proper precautions. For your convenience, we’ve put together a list of warnings and safety tips to help you cook your bird without getting burned.

7 Turkey Frying Safety Tips

• Never leave the fryer unattended while in use
• Keep children and pets at a safe distance
• Locate your fryer on level ground at least 10 feet away from anything flammable
• Fully thaw and pat dry your turkey before frying
• Don’t overfill the fryer with oil
• Maintain proper oil temperature
• Wear protective clothing and eye protection

Set Up Your Turkey Fryer Safely

Because fire and hot oil are the biggest concerns when frying a turkey, arranging a proper setup is one of the best ways to avoid danger. Your burner must be placed outdoors on a solid, level surface that’s at least 10 feet away from anything flammable, including trees. Once you’ve safely positioned your burner, make sure the propane tank is at least 2 feet away. We’ll outline how to keep your oil under control and in the pot, but you should still have a grease-rated fire extinguisher nearby for extra safety.

Oil Safety

Remember that old saying about how oil and water don’t mix? It’s especially true with hot oil, which will splatter when introduced to water (or in this case, ice). That’s why you should make sure your turkey is completely defrosted and patted dry before putting it in boiling oil. The chart below shows just how much time your turkey needs to thaw.

Refrigerator Thawing Times:

(Allow 24 hours for every 5 pounds)

8-12 pounds.......1-2 days

12-16 pounds......2-3 days

16-20 pounds......3-4 days

20-24 pounds......4-5 days

Cold Water Thawing Times:

(Allow 30 minutes per pound)

8-12 pounds.......4-6 hours

12-16 pounds......6-8 hours

16-20 pounds......8-10 hours

20-24 pounds......10-12 hours

Overfilling the fryer with oil is another huge concern, but it’s one you can avoid with just a few easy steps. The size of your turkey determines how much oil you need, so simply place it in the empty pot and add water until the bird is covered. From there, just take the turkey out and make note of the water level to see the amount of oil you’ll need. Before adding the oil, though, make sure to completely dry the fry pot with a clean towel. Oil and water go together about as well as Thanksgiving and dieting.

Now for the real hazard of frying a turkey — hot oil. Using your deep fry thermometer, keep a close eye on the oil as it rises to 375 degrees Fahrenheit. Never allow the temperature to exceed 375 degrees, at which point the turkey is ready to go in the pot. If the oil begins smoking, you should turn off the fryer immediately to avoid a fire.

Safe Turkey Frying

While frying your turkey, be sure to wear protective gloves, BBQ apron, and goggles to shield yourself from hot oil potentially splashing. When your turkey is completely thawed and dried with no more stuffing remaining, turn off the burner and slowly lower the bird into the oil using a metal hook. It’s normal for the oil to loudly crackle as it touches the turkey, so keep lowering until the bird is totally submerged. Turn your burner back on and maintain a temperature of 350 degrees throughout the entire cooking process. Never leave the fryer unattended while in use, and though kids may want a peek at the turkey as it cooks, keep them and pets away at all times.

Once the turkey has reached the calculated cooking time (about three or four minutes per pound), turn off the burner and remove the entire fry basket. Use a meat thermometer to check the internal temperature of the turkey, which needs to be at least 170 degrees for safe consumption. If it’s anything less, simply put the basket back in the fryer and turn the burner back on to finish cooking.

But your work isn’t done just yet! You must always allow the pot to cool completely before moving or disposing of the oil. Thankfully, you can pass the time by grabbing a few pieces of delicious turkey and enjoying the fruits of your labor.

CIEC Scout Shop 2351 West Lugonia Ave Suite G 

Redlands CA, 92374 909-793-2463

Regular Store Hours

Tuesday - Wednesday - Friday 10:00am to 5:30pm

Thursday 10:00am to 7:00pm

Saturdays 10:00am to 4:00pm

Closed Sunday and Monday