Perfect turkey
Rhonda Gordon
Wednesday, November 19, 2008
Thanksgiving is just about a week away. As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxieties and questions.
What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey?
A few simple steps will not only ease your holiday fears, but will ensure a delicious and a safe meal for you, your family and your friends. The following information may help you prepare your special Thanksgiving meal and help you count down to the holiday.
Plan ahead — Plan your menu several weeks before the holiday. Consider the kitchen equipment you have available to prepare the meal — ovens, roaster, crock pots to keep hot foods hot and cold foods cold. For example, you may want to bake quick breads a week ahead and freeze them or make salads that can be prepared the day before your gathering to cut down on last-minute preparation as your guests arrive.
How much to buy — If you are purchasing a whole turkey, plan one pound per person: if serving a bone-in breast of turkey plan on 3/4 pound per person and for a boneless breast of turkey plan on ? pound per person. If you like leftovers, plan a lttle more. But if you are having ham or other meats with the meal, you might want to plan less.
Thawing
In the refrigerator — Place the frozen bird in the original wrapper in the refrigerator (40˚F or below). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated only 1- 2 days before cooking. So if you bought a 12 pound turkey, it would need to thaw for 3 days. So, if you are having Thanksgiving dinner on November 27, put the 12 pound turkey in the refrigerator on the 23rd. Never thaw meat at room terperature.
In cold water — If you forget to thaw the turkey or don’t have room in the refrigerator for thawing, don’t panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. So a 12 pound turkey will need 4- 6 hours to defrost in cold water. Cook immediately after thawing.
The day before
The day before your meal, make sure you have all the ingredients you need to prepare your holiday meal. Check that you have the equipment you will need, including a roasting pan large enough to hold your turkey and a food thermometer. The new recommendation that has been announced by the USDA is that they do not recommend that you wash your turkey. This will prevent the potential for cross-contamination, either by your surrounding sink and counter tops, or if you have any ready-to-eat foods that are near the area.
Do wash your hands frequently, to prevent cross-contamination as you work with other foods in your Thanksgiving dinner.
The day of your gathering
If you choose to stuff your turkey, use a moist stuffing and stuff loosely. Stuffed turkeys take longer to cook. Place your stuffed turkey in the oven immediately. You may also cook the stuffing outside the bird in a casserole. Turkeys should be placed in a 325 degree F oven. You will need a meat thermometer to determine doneness. The turkey should test at 165 degrees to be safe to eat.
Test the temperature at the innermost part of the thigh and wing, the thickest part of the breast, and the stuffing. All three places must reach 165 degrees. If your turkey has a “pop-up” temperature indicator, it is recommended that your also check the internal temperature of the turkey at the same three places as mentioned above. In planning, we need a guide line of how long this might take.
A 12-pound unstuffed turkey would need about 3 hours. An 18-pound unstuffed turkey needs about 4 hours 15 minutes, and 24 pounds takes about 5 hours. Add about 30 minutes if you stuff your turkey. Also, plan 20 minutes to let the turkey rest after you take it out of the oven. This will allow the juices to redistribute throughout the meat.
Storing leftovers — Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Store leftovers in the refrigerator (40˚ F or below). Use leftover turkey and stuffing within 3 days; gravy within 2 days; or freeze these foods. Reheat thoroughly to a temperature of 165˚F or until hot and steaming.
No need to panic on the big day. The USDA Meat and Poultry Hotline can answer your food safety questions. You may speak with a food safety specialist — in English or Spanish — from 9 a.m. to 3 p.m. Central Time on weekdays year round. The Hotline is closed on Federal government holidays, with the exception of Thanksgiving Day. Hours of operation on Thanksgiving are 7 a.m. to 1 p.m., Central Time.
You can reach the USDA Meat and Poultry Hotline in these ways:
F 1-888-MPHotline (1-888-674-6854)
F 1-800-256-7072, TTY for the hearing impaired;
F e-mail to mphotline.fsis@usda.gov
F Website: www.fsis.usda.gov; and
F FSIS Web-based automated system “Ask Karen”: http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/index.asp
I wish each of you a Happy and Healthful Thanksgiving. Enjoy your time with friends and family.
F Rhonda Gordon is the family and consumer sciences agent for K-State Research and Extension in Lyon County. For more information on this column, nutrition, food safety, parenting, financial management, health and safety, e-mail Rhonda at rgordon@ksu.edu call the Lyon County Extension Office at 341-3220.
Comments
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Posted by madpoet (anonymous) on November 19, 2008 at 3:23 p.m. (Suggest removal)
I know they say not to wash the turkey but yuck! I always run cold water inside and out of mine to get the blood and such out. My grandma always soaked hers overnight in salted water then rinsed it before baking it. I think that's why it was always excellent. I think the USDA doesn't give us enough credit for common sense. Once the turkey is in the roaster I wash my hands thoroughly and spray the sink and area down with antibacterial Fantastik. Ten seconds and wipe with paper towels and you're good to go. I've not had any food poisoning in my home ever. I can't say the same for eating out, unfortunately.
Those table top electric roaster are wonderful! I cook my turkey in that and it frees up the oven for the sweet potatoes etc. They often have a buffet insert so you can keep food warm for serving later.
Posted by create (anonymous) on November 19, 2008 at 5:19 p.m. (Suggest removal)
Yes, I like those table top roasters too. And yes to brining like your grandma did, madpoet. I always brine mine and it makes all the difference in the world. I just line an ice chest with a plastic garbage bag, fill with brine and ice and pop the turkey in there, safe as can be. Afterwards, drain the bird and rinse. Toss that plastic bag out. Voila! Like you, I wipe everything down. I use bleach water.
Quick story. My oldest daughter's first time away from home on Thanksgiving brought a call the morning of. "Mom, what do I do with this turkey?" I began to explain how to rinse it and remove the giblets and neck. There was silence on the other side of the phone. "You mean I have to put my hands in there?" Weeks later she admitted that she rinsed off the outside and left the giblets and neck inside the bird -- on purpose. We still laugh about it. Happy Thanksgiving!
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