Avoid turkey trouble with these timely tips
Fresh or Frozen? Fresh turkeys need no thawing and are ready to cook. Frozen turkeys can be purchased weeks in advance, but need several days of thawing. Both are flavourful and nutritious.
Refrigerator thawing. Allow one day of refrigerator thawing for every four pounds of turkey.
Quick and easy. Try a pre-stuffed ready to cook turkey that goes from freezer to oven. There's no mess, no fuss and no worry about serving the perfect turkey.
What size to buy? Allow 1 1/2 pounds of turkey per person for generous servings and leftovers.
Food safety tips. When handling turkey wash hands often; keep raw and ready to eat foods separated; cook to proper temperatures; refrigerate within two hours of cooking.
Prepare stuffing just before placing the turkey in the oven. Use only cooked ingredients. Loosely stuff neck and body cavities of completely thawed turkey. Do not tightly pack stuffing.
Always use a meat thermometer to determine when the turkey is fully cooked. Thigh temperature must reach 180°F/83°C and the center of the stuffing should be minimum 165°F/75°C.
Let turkey and stuffing stand 15 minutes before carving. This allows the juices to set and the stuffing to rise to an ideal temperature.
Call 1-800-BUTTERBALL for more helpful hints and creative recipe ideas.
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ABOUT THE AUTHOR
- News Canada ©2008 Article
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(11-2008)
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