COLLEGE sTaR sCOREs 100 POiNTs

PLaiNViEW, Texas—Wayland Baptist senior guard JJ Culver became the fourth college basketball player to score 100 or more points in a game, reaching the century mark in a 124-60 win over southwestern adventist on Tuesday night.

Culver hit 34 of 62 shots, 12 of 33 from three-point range and was 20 for 27 on free throws to finish with an even 100 points for the Naia Pioneers. He also had nine rebounds, five steals, two blocked shots and an assist.

Culver is the older brother of former Texas Tech guard Jarrett Culver, who led the Red Raiders to the NCaa championship game for the first time last season. Virginia won the title in overtime.

The Culver brothers grew up in Lubbock, home to Texas Tech and about 50 miles south of the Wayland Baptist campus in Plainview. Jarrett Culver declared for the NBa after two seasons at Texas Tech and is a rookie with the Minnesota Timberwolves.

JJ Culver is the first college player to score at least 100 since Jack Taylor of Grinnell College, who scored an NCaa-record 138 points in a game in 2012 and followed that up with a 109-point effort in 2013.

“We always script our first couple of plays, and JJ scored on the first three or four,”Wayland Baptist Coach Ty Harrelson said. “The guys realized he was hot and kept going to him. We figured as long as he’s taking good shots and shots out of philosophy that he had a chance to do something

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them directly on an oven rack. Once baked, cut them open and scoop out the insides for mashing.

TURKEY ROASTING

CHRISTMAS is always about a good leg of richly glazed ham, of course, but who says you can’t mix it up and have an impressive bird instead? On taking the turkey route, Scott and Becker note, “A turkey is actually two roasts in one. The breast is thick, lean and will begin to overcook the minute it exceeds 165°F. The leg quarters, on the other hand, are bonier, fattier and practically impossible to overcook. In fact, we find that they have the best texture when cooked to 175 degrees or above.”

They recommend separating the legs from the breast toward the end of cooking to get both dark and white meat perfect. “When the breast reaches an internal temperature of 155°F to 160°F, remove the turkey, and carefully [using a dish towel and a sharp knife] cut off the whole legs,’’ they say. “Return the leg quarters to the pan and cook them until they register an internal temp of 175 degrees. Meanwhile, tent the breast loosely while the legs finish cooking.”

If you want to warm up the breasts before cutting and serving, they suggest adding them to the back of the pan at the end. True, you don’t end up with a whole turkey dramatically presented and carved at the table, but Scott and Becker are right that “your guests will appreciate a properly cooked turkey more than a turkey as centerpiece.”

STUFFING

SURE, you can use a mix, but Daniel Leader, cookbook author