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The Perfect Turkey: Don’t Let Haste Ruin the Taste

Posted on 11/21/2003

Got a big Thanksgiving dinner planned? Lots of people requires lots of food; lots of food requires lots of detail. Since large meals need additional preparation and take up more time and energy, it’s easy to miss some of the important rules of cooking safety. With today’s concerns of food poison and food contamination, safety is a key factor when cooking a meal. Especially when it comes to the Thanksgiving turkey. For a tasty, safe and healthy Thanksgiving turkey, follow these few guidelines.

Cold Turkey

Turkey should never be thawed at room temperature. The safest and easiest way to thaw a turkey is to place the wrapped turkey on a tray in the refrigerator. Plan 24 hours of thaw time for each five pounds of turkey weight. This does not count the day you will be roasting the turkey. After thawing, remove the neck and giblets, wash the turkey inside and out with cold water and drain well. Be sure to wash hands, utensils, sink and everything else that has contacted raw turkey.

Basting is Out

Basting is no longer a common practice in the food industry. Basting tools, such as brushes and bulb basters, could actually be sources of bacteria contamination if dipped into uncooked or undercooked poultry juices, then allowed to sit at room temperature and used for basting at a later time. Rather than take precautions, many cooks simply eliminate this step.

Stuffing is In

Thanksgiving is known for stuffing mouths, bellies and turkeys. However, it is important not to stuff the turkey the night before and chill it. The chilled stuffing in the turkey will not reach a safe temperature before the turkey is done. The turkey should reach a temperature of 180 degrees F, with the stuffing reaching at least 165 degrees F to be safe. It is ok to make bread cubes or stuffing crumbs ahead of time.

Overnight Roasting is for the Birds

In order to get started on Thanksgiving dinner, many people are tempted to roast the turkey overnight in an oven at a low temperature setting. Roasting a turkey at a temperature below 325 degrees F is unsafe and allows harmful bacteria to multiply. These are the bacteria that can cause food poisoning and may be present on the raw turkey. However, with proper cooking techniques these bacteria are easily destroyed. Roasting a turkey at 325 degrees F kills the bacteria and produces moist and tender meat.

The Turkey is Done

Temperature is your guide to doneness. Always use a thermometer to assure that the turkey and stuffing have reached a safe temperature. Insert a meat thermometer into the turkey at the beginning of cooking time, making sure it is not touching bone. To accurately use a meat thermometer, insert at least two inches of the stem into the turkey. It shoud reach the temperature of 180 degrees. When the turkey is done, remove the stuffing. Let the turkey stand 20 minutes for better carving.

Leftovers…Over and Over Again

Leftovers can easily be added to recipes calling for chicken or turkey. Debone the turkey and refridgerate all leftovers in small, shallow containers. Use leftover turkey and stuffing within 3-4 days, and leftover gravy within 1-2 days. Leftovers may also be frozen in small portions. Be sure to label and date the wrapped packages and use within six months

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