Talking Turkey
Rhonda Gordon, Special to the Gazette
Wednesday, November 18, 2009
Thanksgiving is just about a week away. As the holiday 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, slow cookers 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 plan 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 1 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 1/2 pound per person.
If you like leftovers, plan a little 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 degrees or below). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated only 1 to 2 days before cooking. So if you bought a 12-pound turkey, it would need to thaw for 3 days. If you are having Thanksgiving dinner on Nov. 26, put the 12-pound turkey in the refrigerator on Nov. 22. Never thaw meat at room temperature.
• 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 to 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 countertops, 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 big day
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 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. 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 guideline 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 to let the turkey rest 20 minutes 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 degrees or below). Use leftover turkey and stuffing within three days; gravy within two days; or freeze these foods. Reheat thoroughly to a temperature of 165 degrees or until hot and steaming.
No need to panic on the big day. Listed below are a few telephone numbers if you get in a jam on the big day. These numbers can be very helpful. I wish each of you a happy and healthful Thanksgiving. Enjoy your time with friends and family.
• • •
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.
• 1-888-MPHotline (1-888-674-6854).
• For the hearing impaired (TTY) is 1-800-256-7072.
• Or send Email to: mphotline.fsis@usda.gov
• Website: www.fsis.usda.gov
• 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 her at rgordon@ksu.edu or call the Lyon County extension office at 341-3220.
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madpoet (anonymous) says...
Those tabletop electric roasters are wonderful. You can use them to do the turkey and free the oven up for other things. Many have inserts to make them buffet servers, too. I usually use the electric roaster to do a ham or turkey so I can bake the rolls in the oven. It beats having to stoop over and pull a heavy pan out of the oven, too.
November 18, 2009 at 2:54 p.m. ( permalink | suggest removal )