Employee Birthdays
March Day VIRGINIA SANCHEZ 22 RACHAEL MUSZYNSKI 23 ALANNA THOMAS 23 PAMELA KELLEY 24 JOYCE MANZANO 24 JONATHAN BAKENER 25
ANDREA HESS JUAN FERNANDEZ
25 26 27 27 28 28 28
MELISSA URENA MIKAYLA COX VALERIE SMITH KYLE LAWRENCE JAMES TURNER
28 29 30 31 31
BARTLOMIEJ BARDZINSKI MARDELLE KENNAY
EDWARD BAYLOR DAVID BUSHMAN LOGAN SUTTON
Wedding Anniversaries
January Day Years Joe & Jenny Loomis 4 28 Scott & Jan Storey 10 43 Kody & James Rude 13 2 Zygmunt & Ela Cichosz 20 29 February Day Years Steve & Mary Meiners 10 41 Pam & Russell Kelley 14 44
Gerald & Stephanie Gibson 33 March Day Years Tom & Lou Ann Balch 12 25 Tom & Betty Saunders 18 31 Max & Patty Ballard 24 12 Sue & Jeff Larson 26 31 Natasha & Kameron Pretzsch 31 1 15
Grilling with Jeff: Turkey by Jeff Karas, Engineering Electrician
Directions: Thanksgiving is over, and I thought I’d share how I cooked my turkey from Crest. I decided to spatch-cock the bird. Thats where you cut the backbone out, open and flatten it out. I
rubbed extra virgin olive oil all over and did a two stage rub. The first was a poultry/pork and the second a bour- bon brown sugar. I decided to use my pellet grill. About 2/3 the way to being up to 165 degrees, the controller for grill started flaking out and the grill would shut off, so the temperature in the grill was up and down 80-90 degree swings. It would start up and then shut off. Frustrating to say the least. So I fired up my charcoal Weber kettle grill. When it finally hit internal temp of 165 degrees I pulled it off and wrapped it in foil. It took about 1/2 hour to fin- ish my side dishes. I said I had no idea how it would be! To my surprise it was the tastiest, juicyist turkey I have ever eaten. I don’t know how I could ever repeat the same cooking temperature swings that I encountered? I’m glad I had a back-up to finish cooking outside. The cooking instructions said about 15 minutes per pound, and that was close to what it took. Don’t be afraid to try new things! The worst that could happen is it doesn’t turn out right or it could turn out amazing. Or there’s always McDonald’s. Happy grilling if your not afraid of a little cold! Turkey Time
Crest Foods was happy to pass out turkeys this November to all 800 employees! It’s just a small way to say thank you and happy holidays to everyone at Crest Foods! Also, thanks to Karlin Foods for donating stuffing and potatoes!
January, February & March 2019 Crest Ink 25
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