Post by April B. on Nov 25, 2003 10:46:25 GMT -6
Thanksgiving Turkey Tips
The biggest danger from turkey comes from Salmonella bacteria which is present on 90% of all poultry. It's important to handle turkey with caution, taking care not to cross-contaminate cooking surfaces and utensils.
Never eat any poultry raw. Be sure to thoroughly clean all
surfaces, utensils and hands with hot soapy water and
preferably also a mild bleach solution after handling raw
poultry.
Do not stuff the turkey until you are ready to put it in
the oven.
Turkey should be cooked to an internal temperature of
180 degrees F. and stuffing should be 165 degrees F. Test
with an instant-read thermometer between the thigh and breast and also in the center of the stuffing.
Allow about one pound of turkey per guest when buying a whole bird. For prestuffed birds, allow about 1.25 pounds per person and keep the turkey frozen until ready to cook it.
Thawing should be done in the refrigerator. Allow 24 hours
for every five pounds of turkey, and after thawing, keep the turkey refrigerated for only a day or two before cooking.
For faster thawing submerge the frozen turkey in cold water and change the water about every 30 minutes. Using this method allow about 30 minutes for each pound of turkey. Cook the turkey immediately after thawing.
The biggest danger from turkey comes from Salmonella bacteria which is present on 90% of all poultry. It's important to handle turkey with caution, taking care not to cross-contaminate cooking surfaces and utensils.
Never eat any poultry raw. Be sure to thoroughly clean all
surfaces, utensils and hands with hot soapy water and
preferably also a mild bleach solution after handling raw
poultry.
Do not stuff the turkey until you are ready to put it in
the oven.
Turkey should be cooked to an internal temperature of
180 degrees F. and stuffing should be 165 degrees F. Test
with an instant-read thermometer between the thigh and breast and also in the center of the stuffing.
Allow about one pound of turkey per guest when buying a whole bird. For prestuffed birds, allow about 1.25 pounds per person and keep the turkey frozen until ready to cook it.
Thawing should be done in the refrigerator. Allow 24 hours
for every five pounds of turkey, and after thawing, keep the turkey refrigerated for only a day or two before cooking.
For faster thawing submerge the frozen turkey in cold water and change the water about every 30 minutes. Using this method allow about 30 minutes for each pound of turkey. Cook the turkey immediately after thawing.
