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How do I choose a turkey? Should I buy the national or store brand? Fresh or frozen? How do I decide what size bird to buy? How do I stuff the turkey? Where do I put a meat thermometer? Here are the answers you’ve been searching for in one place!
Selecting a turkey:
Selecting a fresh or frozen turkey is a matter of your personal choice. Both have their own advantages. Fresh turkeys are ready to cook. While frozen turkeys can be purchased months in advance. Just plan enough thawing time for a frozen turkey before roasting. There’s no need to purchase a brand name turkey over the store brand. A turkey wrapped completely in foil will be tender and juicy no matter which brand is used.
Deciding the amount to buy:
On average, 1-1/2 pounds of turkey yields approximately 10 ounces of cooked turkey meat. When deciding what size turkey to purchase multiply the number of people by 1-1/2. This calculation allows for generous servings and some leftovers.
Thawing the turkey:
Refrigerator thawing is recommended. However, if short on time, the turkey can be submerged in cold water. NEVER THAW TURKEY AT ROOM TEMPERATURE. Thawing at room temperature allows bacterial growth which can lead to food poisoning.
Refrigerator Thawing: Thaw breast side up in its unopened wrapper on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey. Keep in mind that a 20 pound turkey will take five days to thaw in the refrigerator.
Cold Water Thawing: Submerge turkey, breast down in its unopened wrapper, in cold. Change the water every 30 minutes to keep surface cold. Estimate thawing time to be 30 minutes per pound for whole turkey. Using the cold water thawing method a 20 pound turkey will take approximately ten hours to thaw.
Safely handling poultry:
Follow these food safety guidelines:
Thaw frozen turkey in the refrigerator or cold water.
Keep turkey refrigerated.
Prevent juices from dripping onto other foods by placing wrapped turkey on a tray.
Thawed turkey may be kept in a refrigerator up to four days before cooking.
Roast fresh turkey as soon as possible, but no later than the "use by" date specified on the package.
Place raw poultry on non-porous surfaces; these are easy to clean. Avoid wooden cutting boards.
Use paper towels, not cloth, to dry off turkey and wipe up juices.
Stuff turkey just before roasting, not the night before.
Wash hands, work surfaces and utensils touched by raw poultry and its juices with hot, soapy water.
Use cooking methods that allow the turkey to reach an internal temperature of 140 degrees F in less than four hours.
Avoid using low roasting temperatures or partial cooking methods.
Use a meat thermometer to determine turkey's doneness.
Store turkey, stuffing, gravy, broth and other cooked foods properly within two hours after cooking.
Roasting method:
The foil roasting method will consistently create a juicy, tender, golden brown, turkey. Completely wrap turkey in foil. During the last 30 – 45 minutes of cooking time, open foil to allow turkey to brown.
Stuffing the turkey:
You can choose to stuff your turkey or cook stuffing in a casserole dish. It is important to carefully follow proper food safety and handling procedures to ensure a safe turkey. If you choose to stuff your turkey, the following guidelines are recommended.
Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing -- sauté vegetables, cooked meats and seafood (oysters), and use pasteurized egg products instead of raw eggs.
Place prepared stuffing in turkey just before roasting.
Do not stuff the turkey the night before roasting.
Stuff both neck and body cavities allowing 1/2 to 3/4 cup of stuffing per pound of turkey.
Do not pack stuffing tightly in turkey.
Always use a meat thermometer. See ‘Know when the turkey is done’ for more information on thermometer readings.
When the stuffed turkey is done, remove turkey from oven and let turkey with stuffing stand 15 to 20 minutes. This stand time provides an added measure of safety for stuffing temperature to reach 165 degrees F.
Placement of the thermometer:
The tip of any meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thigh bone, but not touching the bone, and pointing toward the body. However, the thermometer can also be placed in the thickest part of the breast, just above the rib bones, or in the center of the stuffing.
If using an oven-safe meat thermometer, insert the thermometer prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn the thermometer so it can be read while the turkey is in the oven.
Basting:
Basting throughout the roasting process is unnecessary. Pouring juices over a turkey's surface while it roasts will not make the meat juicier. The liquid penetrates only about 1/8 to 1/4 of an inch beneath the skin and most of the juice will run off into the pan. Opening the oven door periodically to baste a turkey can cool the oven and possibly lengthen the roasting time. However, basting during the last 30 to 45 minutes of cooking time will encourage browning and keep the meat directly below the skin moist.
Know when the turkey is done:
Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 degrees F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
170 to 175 degrees F in the thickest part of the breast, just above the rib bones.
160 to 165 degrees F in the center of the stuffing, if turkey is stuffed.
Storing leftovers:
Within two hours after roasting, remove stuffing from turkey and carve the meat off bones, then store in refrigerator or freezer. Removing the meat from the bones is easiest when the turkey is still warm.
Refrigerator Storage: Wrap turkey slices and stuffing separately and use within three days.
Frozen Storage: Wrap in heavy foil, freezer wrap or place in freezer container; for optimum taste, use stuffing within one month and turkey within two months.
Well that’s it! Everything you always wanted to know about turkey is now at your fingertips.
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