Thanksgiving Turkey Tips
- Though it may take some searching, try to buy a fresh turkey this Thnaksgiving. It will make a tasty treat!
- Make sure to thaw the turkey in an unopened wrapper on a tray in the refirgerator. DO NOT THAW AT ROOM TEMPERATURE!
- If you decide to do something else for Thanksgiving as long as the turkey has not been in the refrigerator for more than two to three days it may be refrozen. Make sure to place it on the floor of the freezer so it will freeze quickly.
- Do not stuff the bird before you are ready to cook it. Refrigerating stuffed, raw turkey is a great breeding ground for bacteria.
- Do not partially cook a turkey one day and then cook the rest the next day. This does not shorten the cooking time as you still have to bring the internal temperature up to the recommended range. Also bacteria may multiply.
- Fold appropriate lengths of aluminum foil into eighths lengthwise, one to
go around the bird under the wings, and another to go around the bird under
the thighs. Spray them and the pan beneath the turkey with nonstick pan spray. Fold the foil strips over the side of the roasting pan. Then when the bird is done, get a partner and each of you take one "lifter". Pick up the bird carefully, hold it over the roasting pan until it stops dripping, and then transfer it to the carving platter.
- A cooked turkey will stay warm for up to an hour if covered with foil.
- After serving the turkey remove any remaining stuffing and refrigerate in a covered bowl or wrap well and freeze. Use refrigerated stuffing within three days. Frozen stuffing will last one month.
- The whole turkey or meat from the bones may be refrigerated and remain fresh for three days. Or it can be wrapped and frozen for two months.
- Leftover turkey can be made into sandwiches without mayonnaise. Wrap them well and freeze. They will thaw by noon and will be ready to eat for lunch.
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