North Carolina 4-H Presentation Guidelines: Turkey Barbecue
Purpose/Objectives:
- To demonstrate and teach proper methods and techniques to use in barbecuing turkey.
- To acquire scientific knowledge and improve understanding of the economy, versatility and nutritional value of turkey meat and its relationship to human nutrition and health.
- To help youth develop skills in the preparation and use of turkey and to acquire the ability to express their ideas through participation in projects, talks, discussions, demonstrations, and exhibits.
Eligibility:
Individuals may compete.
- 9-10 - 4-H'er must be 9 years old prior to January 1 of the current year and not have reached their eleventh burthday before January 1 of the current year.
- 11-13 - 4-H'er must be eleven years old prior to January 1 of the current year and not have reached their fourteenth birthday before January 1 of the current year.
- 14-18 - 4-H'er must be fourteen years of age prior to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.
Rules/Regulations:
- There will be a 2 1/2 hour time limit on the preparation of the turkey.
- Points will be deducted for extra time used. Up to 15 additional minutes will be allowed with a 1-point penalty for each 5 minutes.
- 14-18 division is required to give a 5 to 12 minute oral presentation. Posters and/or table top graphics are also required. The presentation should include nutrition, cooking method, economics, consumer information and other information about turkey as a food. No films or slides may be used.
- A copy of barbecue sauce recipe must be furnished to each judge.
- Contestants will not use a precooked product and not be allowed to inject barbecue sauce into the turkey.
- Contestants will work alone, except for setting-up and breaking down their display, or in case of an emergency.
Materials:
Two 1/4 to 1 pound pieces of turkey breast filets or tenderloins and necessary equipment to barbecue turkey. Equipment includes grill, charcoal, lighter fluid, sauce, and tongs, all of which are to be furnished by the contestant. A gas grill is not allowed.
The turkey at the District contests will be furnished by the contestants. The turkey at the State contest will not be provided by the contestant, but will be furnished only by the Department of Poultry Science at N. C. State University.
Suggestions/Helpful Hints:
- The use of a meat thermometer is highly recommended in order to test the degree of doneness of the turkey. The internal temperature should be 165 degree F or greater.
- Wear a cap, hat, or hair net.
- Place coals in grill like a do-nut in order to have hot and warm areas on the grill surface. The fillets or tenderloins can be moved from hotter to warmer areas and vice versa to prevent charring.
Awards:
District awards: each division winner is awarded a $75 scholarship to NC 4-H Congress.
State awards: 9-10, 11-13 winner is awarded a $37.50 award; 14-18 winner is awarded an all expenses trip to participate in the National 4-H Poultry and Egg Conference in Louisville, KY in November.
Donor: North Carolina Turkey Federation, Mr. Ed Woodhouse, Executive Director, 4020 Barrett Dr., Suite 102, Raleigh, NC 27609
Specialist:
Melissa Taylor Scherpereel
Poultry Science
Poultry 4-H Youth Programs ∓ Instructor
Phone: 919-515-5403
Fax: 919-515-7070
melissa_scherpereel@ncsu.edu
