Homespun
Homespun
November 14, 2001
Have Questions about Turkey Preparation?
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.
Plan Ahead. Plan your menu several weeks before the holiday. Shopping early will ease the countdown tension for your Thanksgiving meal. Ask these questions to help plan your meal: Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance? If not, when should you purchase a turkey? What size bird do you need to buy?
Fresh or Frozen. There is no appreciable difference between fresh or frozen bird. It is just a personal preference.
When to purchase. If you choose to buy a frozen bird, you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. Do not buy a pre-stuffed fresh turkey.
What size turkey to purchase. When preparing a whole turkey, allow 1 pound per person. A breast of turkey, ¾ pound per person, and boneless turkey roast, ½ pound per person.
Thawing. Thaw in the refrigerator, allowing approximately 24 hours for each 5 pounds of turkey. Thaw in cold water, changing the water every 30 minutes, allowing 30 minutes of defrosting time per one pound of turkey. Thaw in the microwave by following the manufacturer's instructions and cooking immediately. More about proper thawing next week.
Preparation. The day before Thanksgiving, make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a meat thermometer. The turkey may be rinsed in cold water the night before and rewrapped for roasting the next day if you wish. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish.
Use a meat thermometer to check the internal temperature of the turkey. When the temperature of the poultry, as measured in the thigh, has reached 180°, there is usually no other site in the bird lower than a safe temperature. Stuffing should be 165°. When the turkey is removed from the oven, let it stand 20 minutes before carving.
Storing leftovers. Remove the turkey meat from the bone, or cut into smaller pieces, and refrigerate stuffing and turkey separately in shallow containers within 2 hours after cooking. Use leftover turkey within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165° or until steaming.
This page created by Margie Yarnell, Extension Secretary/Webmaster.
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