Local families share Thanksgiving via video feed

Thanksgiving is usually one of the main times of the year for families to come together and celebrate. But one local family is doing things a bit different this year because of the COVID-19 pandemic.

Poplar Bluff resident Virginia Roberts usually plays host to a big Thanksgiving with her eight children — but instead of a big in-person gathering this year, Thursday’s Thanksgiving celebration will be a mix of in-person and a Zoom meeting for those who are not there in person.

“We will have two households cooking,” Roberts said. “My daughter, Myesha Prater — who is amazing in the kitchen — will be the main cook. I’m making the turkey, the dressing and the greens, which are always a staple for the holidays.”

Both households will share food Thursday, but “probably not eating together in one house,” Roberts said, because of the pandemic. However, Roberts is hopeful everyone will still be able to eat at the same time, even if it is not at the same table.

Joining Roberts in Poplar Bluff will be her two youngest children, Darian and Darianna McCray, while maybe another friend “who is more like a daughter” and her three children might also join. And perhaps one more — Virginia’s son, Kyle Roberts, who is hoping to make the trip from north of Joplin.

“But if I can’t make it, then I’ll just video call on Zoom,” Kyle said.

Kyle has fond memories of past Thanksgivings at his mom’s house.

“Nothing spectacular, just tons of food and good times when we could all come together,” Kyle said.

While a virtual celebration will not quite be the same as past years, Virginia Roberts is still looking forward to it.

“It will be extremely bittersweet since COVID-19 is so extremely dangerous and deadly,” Roberts said. “I will miss hugging my children and grandchildren who will be home, but recipes will be shared and cooking done hopefully during a live feed. I love my family though and I’m going to miss those who can’t be here — but my family is who I am.”

Whether he is able to make the trip east or not, Kyle recognizes this year’s Thanksgiving is not going to be as joyous as it usually is for many people.

“For those who live in separate states (away) from family, it is heartbreaking,” Kyle said.

The Roberts family is not the only one to celebrate Thanksgiving differently this year because of COVID-19. That likely will mean many people will be preparing a turkey and all the trimmings on their own for the first time.

“I remember the first time that I prepared a Thanksgiving dinner complete with turkey and all the side dishes by myself at my own house,” said Londa Nwadike, state extension food safety specialist with the University of Missouri and Kansas State University. “My mom and brothers were going to drive seven hours to Kansas City, so I felt like I better prepare them a proper Thanksgiving meal.”

Nwadike said she checked and double-checked her own articles about food safety, which draw on information from USDA and other research-based sources.

Virginia Roberts is pictured with five of her six daughters. Pictured are (front row) Darianna McRay, (back row, from left) Jessica Vasser, Nikki Hamilton, Virginia Roberts, Ashlee Roberts and Courtney Roberts.Photo provided

“Don’t stress over preparing a Thanksgiving meal,” Nwadike said. “But be sure to use safe practices and plan ahead so that no one gets foodborne illness at your holiday gathering.”

Here is what Nwadike said about preparing a turkey.

“If you want to have leftovers after Thanksgiving, buy one pound of whole turkey per person,” Nwadike said. “Frozen turkey must be thawed in the refrigerator or in cold water, not on the kitchen counter,” she said. The safest way to defrost a turkey is in the refrigerator. Allow one day of thawing for every five pounds of turkey.

To thaw in cold water, completely submerge the wrapped turkey, changing the water every 30 minutes so the outer layer of turkey won’t get warm enough to support microbial growth. This method requires about 30 minutes of thawing for every pound of turkey. Be sure to clean and sanitize the sink after removing the turkey. Don’t rinse turkey and other meats before cooking and clean any surfaces the raw turkey may have touched.

To cook the turkey, set the oven for 325 degrees. An 8- to 12-pound unstuffed turkey will take about 2-3/4 to three hours to cook. A stuffed turkey of the same size will take three to 3-1/2 hours, Nwadike said.

As for stuffing, the safest way to cook stuffing is outside the bird. If one does choose to stuff a turkey, stuff it loosely just before cooking, making sure the stuffing is moist. Like the turkey, stuffing should be cooked to at least 165 degrees.

As for raw produce, don’t chop foods that will be eaten raw on the same cutting boards that are used for raw meats without washing the boards thoroughly between uses. If produce is not pre-rinsed, rinse carefully and scrub off any visible soil with a produce brush.

Pumpkin pie, cheesecake and other baked goods with fillings made of eggs and milk need to reach an internal temperature of at least 160 degrees when baking. Refrigerate after baking or purchasing.

As for leftovers, refrigerate the turkey — with meat removed from the carcass — and stuffing separately in shallow containers within two hours of cooking.