I
love roasted turkey so much that I serve it for dinner at least a half-dozen
times a year. But to me, the Thanksgiving turkey is the best. Served with
stuffing, sweet potatoes, and cranberry sauce, turkey is the star of the show.
By now, preparing the holiday’s main dish is second nature to me. From buying
the bird to safely storing leftovers, here are my rules of thumb:
Buying. Gather the rest of the
items on your list first, then add the turkey to your cart right before heading
to the checkout lanes. Check to see that the wrapping is tightly sealed and
that it’s labeled with “safe food handling” instructions. Not sure how big of a
bird you’ll need? If you’re buying a whole turkey, make sure you have at least
1 pound per person.
Thawing. Thaw a frozen turkey in the
fridge for a few days. If you don’t have time for that, thaw it in a bucket of
cold water. The trick is to keep its temperature below 40°F. Above that and
your bird will be in the danger zone: the temperature range where foodborne
bacteria quickly multiply.
Preparing. Bacteria can contaminate
your hands, utensils, the sink, and any work surfaces the turkey comes in
contact with. Clean them all thoroughly before prepping other food.
Stuffing. The safest bet is to cook
stuffing in a casserole dish. But if you prefer to cook it inside the bird,
stuff it just before sticking it in the oven.
Cooking. Set your oven no lower than
325°F, and make sure the turkey is completely thawed. Roast it breast side up
on a rack in a roasting pan. Use a cooking thermometer on the breast, thigh,
wing joint, and stuffing to be sure the safe internal temperature of 165°F has
been reached. If your bird has a pop-up “done” sensor, you should still check
the temp to be safe.
Serving. Let the turkey stand for 20
minutes before removing the stuffing and carving the meat. This will make both
jobs much easier.
Leftovers. Refrigerate uneaten turkey
within two hours, and use it within three to four days. Frozen leftovers stay
good for up to six months.
Happy
Thanksgiving!
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