Thanksgiving Turkey Tips
Posted October 11, 2010 10:59 am.
This article is more than 5 years old.
It’s the quintessential autumn meal many look forward to for weeks, if not months.
Bird is the word this weekend and whether you’re a seasoned pro or a neophyte turkey trimmer there are a few guidelines you’ll want to follow when preparing your Thanksgiving feast.
Storing & Thawing:
-Get your turkey in the fridge or freezer as soon as you can after you’ve bought it.
-If you go the frozen route, it’s best to thaw a turkey in the fridge or in cold water.
-If thawing in cold water, keep the turkey in its original package and regularly change the water to ensure it’s cool.
Preparation
–Cook a fresh turkey within two or three days after purchase.
–Don’t rinse your turkey – if the water splashes you’ll be spreading bacteria around.
–Avoid cross contamination by thoroughly washing your hands, all utensils and surfaces that have come in contact with raw turkey.
–It’s recommended that you cook stuffing separately. If you want to stuff the turkey, place the stuffing inside just before you’re ready to roast and place it in loosely. Remove the stuffing immediately after cooking. The stuffing should be cooked to an internal temperature of 74ºC (165ºF).
–Turkey should be cooked in the oven until it reaches a minimum internal temperature of 85ºC (185ºF).
–Use a meat thermometer, preferably digital, to gauge if the turkey is done. Stick the thermometer in the thickest part of the breast or thigh, and make sure it’s not touching bone.
Leftovers
–Refrigerate leftovers once they’ve stopped steaming. Place a lid on them once they reach refrigerator temperature.
–Store meat separately from gravy and stuffing.
–Use leftovers within four days or freeze immediately.
–Reheat leftovers to a minimum of 74°C (165°F). Bring gravy to a boil.
Here are some tips on cooking the perfect bird:
Easiest roast turkey (CityLine)
Turkey dinner made easy (Chatelaine)
The secret to a moist turkey (Chatelaine)
Turkey leftover recipes (Chatelaine)
Sweet Potato stuffing (CityLine)
Stuffing recipes (Chatelaine)
Perfect mashed potatoes (CityLine)
Traditional pumpkin pie (Chatelaine)
Creme Brulee two ways (CityLine)
