To place an obituary, please include the information from the obituary checklist below in an email to obits@pioneerpress. com. There is no option to place them through our website at this time. Feel free to contact our obituary desk at 651-228-5263 with any questions. General Information: Your full name, Address (City, State, Zip Code), Phone number, And an alternate phone number (if any) Obituary Specification: Name of Deceased, Obituary Text, A photo in a JPEG or PDF file is preferable, TIF and other files are accepted, we will contact you if there are any issues with the photo. Ad Run dates There is a discount for running more than one day, but this must be scheduled on the first run date to apply. If a photo is used, it must be used for both days for the discount to apply, contact us for more information. Policies: Verification of Death: In order to publish obituaries a name and phone number of funeral home/cremation society is required. We must contact the funeral home/cremation society handling the arrangements during their business hours to verify the death. If the body of the deceased has been donated to the University of Minnesota Anatomy Bequest Program, or a similar program, their phone number is required for verification. Please allow enough time to contact them especially during their limited weekend hours. A death certificate is also acceptable for this purpose but only one of these two options are necessary. Guestbook and Outside Websites: We are not allowed to reference other media sources with a guestbook or an obituary placed elsewhere when placing an obituary in print and online. We may place a website for a funeral home or a family email for contact instead; contact us with any questions regarding this matter. Obituary Process: Once your submission is completed, we will fax or email a proof for review prior to publication in the newspaper. This proof includes price and days the notice is scheduled to appear. Please review the proof carefully. We must be notified of errors or changes before the notice appears in the Pioneer Press based on each day’s deadlines. After publication, we will not be responsible for errors that may occur after final proofing. Online: Changes to an online obituary can be handled through the obituary desk. Call us with further questions. Payment Procedure: Pre-payment is required for all obituary notices prior to publication by the deadline specified below in our deadline schedule. Please call 651-228-5263 with your payment information after you have received the proof and approved its contents. Credit Card: Payment accepted by phone only due to PCI (Payment Card Industry) regulations EFT: Check by phone. Please provide your routing number and account number. Rates: The minimum charge is $162 for the first 12 lines. Every line after the first 12 is $12. If the ad is under 12 lines it will be charged the minimum rate of $162. Obituaries including more than 40 lines will receive a 7. 5% discount per line. On a second run date, receive a 20% discount off both the first and second placement. Place three obituaries and the third placement will be free of charge. Each photo published is $125 per day. For example: 2 photos in the paper on 2 days would be 4 photo charges at $500. Deadlines: Please follow deadline times to ensure your obituary is published on the day requested. Hours Deadline (no exceptions) Ad Photos MEMORIAM (NON-OBITUARY) REQUEST Unlike an obituary, Memoriam submissions are remembrances of a loved one who has passed. The rates for a memoriam differ from obituaries. Please call or email us for more memoriam information Please call 651-228-5280 for more information. HOURS: Monday Friday 8: 00AM 5: 00PM (CLOSED WEEKENDS and HOLIDAYS) Please submit your memoriam ad to memoriams@pioneerpress. com or call 651-228-5280. By Tan Vinh, The Seattle Times SEATTLE Teriyaki chicken is a quick and cheap lunch that’s synonymous with Seattle. One acclaimed local chef, Taichi Kitamura of Eastlake’s Sushi Kappo Tamura, makes a compelling case for elevating that humble poultry dish into a fancy Thanksgiving feast. Teriyaki chicken is only made with dark meat. That rule also applies to turkey teriyaki, since the breast meat will dry out, the chef said. Kitamura offered us a pan-fried turkey breast recipe, too, with a sake-and-butter sauce. He typically fries the turkey breast while the rest of the meat roasts in the oven. All told, the entire turkey was cooked and ready to be eaten in less than an hour. We asked for both recipes and printed them below. Enjoy! Thanksgiving turkey teriyaki Ingredients 2 turkey thighs, deboned 2 turkey wings 2 cups soy sauce 2 cups sake 1 1/4 cups sugar 2 cups water 2 cups hot water 1/3 cup of whiskey (optional) Steps 1. Break down the turkey by chopping it down the middle, cutting off the hindquarters (thighs and drumsticks) and separating the thighs from the drumsticks. 2. Turn the bird over and cut off the breast from the rib cage and then chop the wings that are attached to the breasts. (A turkey has the same anatomy as a chicken, so if you’re more of a visual learner, head to YouTube for step-by-step instructions on breaking down a bird.) 3. Then comes the deboning. Detach the bone by trimming the edge of the meat where it meets the bone. The rest is less labor-intensive. (No need to debone the wings, since they cook faster.) 4. Score the meat with the tip of the knife. 5. For the marinade: In a large mixing bowl, add the hot water and sugar; whisk until all the sugar is dissolved. 6. Add soy sauce, sake, whiskey and water. Let the teriyaki sauce cool before marinating the meat. 7. Marinate the turkey for 12-16 hours in fridge. 8. On Thanksgiving Day, remove the turkey from the marinade. Towel it dry. 9. Lay the meat on a flat rack/grid over a pan, skin side up. A rack or grid over the pan helps keep the turkey from getting soggy from all the fat drippings. The rack helps crisp up the skin, too. 10. Roast the turkey in an oven (preferably a convection oven) preheated to 475 degrees until the temperature of the thickest part of the meat reaches 165 degrees. If using a conventional oven, heat the oven to 450 degrees. 11. Depending on the size of your turkey and your oven, you may need to use two trays or cook in batches. 12. Cut into 3/4-inch slices and serve. Pan-fried turkey breast Ingredients 2 turkey breasts, deboned 1/3 cup vegetable oil 1 stick of butter, cut into 8 pieces 1 1/4 cups sake 1/2 cup soy sauce Salt and black pepper to taste 3 bay leaves 2 tablespoons lemon juice Steps 1. Butterfly the breast meat to an even width of about an inch thick or less. 2. Score the skin with the tip of the knife. 3. Season with salt and pepper. 4. In a large frying pan or skillet, heat vegetable oil. 5. Place the turkey skin side down on medium-high heat, cooking until the skin is golden-brown. 6. The turkey will be too large to cook on one skillet, so cook each breast separately or use two skillets. 7. Turn the turkey and cook the meat until the internal temperature reaches 165 degrees. Remove from the pan. 8. Deglaze the pan with sake. Add the bay leaves, soy sauce, lemon juice and butter. Add the juice from the cooked turkey if there is any. Stir vigorously with a spoon to emulsify. 9. Cut the turkey into 3/4-inch strips. Place on a platter. 10. Pour the sauce over the turkey and serve. ©2025 The Seattle Times. Visit seattletimes. com.
https://www.twincities.com/2025/11/26/thanksgiving-turkey-under-an-hour/
Thanksgiving turkey recipe 2025: Cook your bird in under an hour
