It’s November - Let’s Talk Turkey

Approximately 46 million turkeys are prepared on Thanksgiving. Ah, the smell of roast turkey. There is nothing better than to watch everyone “dig in” and enjoy the meal you have slaved half the day over! But beware - if the turkey is not properly prepared, you may have some very disappointed and/or sick guests. A helpful website to visit is www.butterball.com. The site has tons of information to help you prepare your turkey dinner feast. It also has a wealth of yummy “leftover” turkey recipes. So, let’s take a brief introductory course on turkey preparation.

Thawing your turkey is very important. One method is refrigerator thawing. Thaw breast side up in its wrapper (make sure you put a tray under the bird), allowing one day for every four pounds of turkey. If you are short on time, cold water thawing is recommended. Thaw breast side down in its wrapper, changing the water every 30 minutes. Estimated thawing time for this method is 30 minutes per pound. It is not recommended to thaw a turkey at room temperature - this allows bacterial growth to occur. If you don’t have time to thaw a turkey, then just buy a fresh one!

Stuffing the turkey is next. The stuffing should consist of cooked ingredients. Prepare the stuffing just before you are ready to roast the turkey. Remember to remove the organs and neck from inside the cavity, then pack the stuffing lightly in the neck and body. Do not stuff the turkey the night before, as this creates a haven for bacterial growth. Also, do not stuff the turkey if you are planning to cook it on an outdoor grill or smoker.

Roasting the bird! Brush or rub the skin with cooking oil to prevent the skin from drying and to enhance the golden color. Use an oven-safe meat thermometer and place it deep into the lower part of the thigh, but not touching bone (optimum temperature when done is 180 degrees). Place the turkey breast up in a shallow roasting pan and put it into a 325-degree preheated oven. Most chefs recommend basting with the pan drippings every 30 minutes. When the bird is two-thirds done, you may loosely cover it with a piece of lightweight foil to prevent overcooking the breast. Start checking for doneness 1/2 hour before the recommended time ends. Good luck and enjoy the day!