Hillary Penge wrote:
> ================================================== ===================
> Turkey Safety
> Thawing Safely
> In the refrigerator
> * Thaw the turkey in its original wrap on a tray placed in the bottom
> section of the refrigerator.
> * Allow about 24 hours of defrost time for every 5 pounds of turkey.
> Example: a 20 pound turkey will take 4 to 5 days to thaw.
> * Do not thaw on the counter. Thawing at room temperature increases
> the risk of bacteria growth.
> * At room temperature, bacteria on the turkey can grow rapidly when
> the outside portion of the bird begins to thaw. These bacteria can
> multiply to dangerously high levels producing toxins that cooking may
> not destroy.
> In cold water
> * Thawing in cold water is safe too. Submerge the bird in its wrapper
> in a deep sink of cold water and change the water every 30 minutes to
> keep it cold.
> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
> use warm or hot water.
> Microwave Thawing
> * Microwave thawing is another option. Make sure your microwave oven
> is large enough to hold the turkey especially if the oven has a
> rotating tray.
> * Check manufacturer's instructions for the size turkey that will fit
> into your oven.
> * Caution: Microwave defrosting is irregular, creating hot spots,
> which may encourage bacterial growth. Cook the turkey immediately
> after defrosting. Do not store in the refrigerator for cooking later.
> Stuffing Safely
> * Never stuff the turkey in advance in an effort to save time.
> * Once you have decided on a stuffing recipe, mix ingredients quickly
> and lightly stuff the washed cavity just before placing the bird in
> the oven.
> * Chopping vegetable ingredients and bread preparation can be done in
> advance, but liquids and/or moist ingredients should not be added to
> dry ingredients until just before stuffing the turkey.
> * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
> * Stuffing needs room to expand during cooking, do not over-stuff.
> * The stuffing recipe may be more than your turkey can hold. Place
> extra stuffing in a greased pan or casserole dish and bake separately.
> * Stuffing contains potentially hazardous ingredients, such as broth,
> eggs and meat, etc. That means these ingredients could cause illness
> if not properly cooked and stored.
> * Stuffing must be cooked to a minimum temperature of 165°F to be
> * Stuffing should be removed from the cavity of the bird to a separate
> dish before carving the turkey.
> * Do not leave stuffing and other leftovers out for more than 2 hours.
> Refrigerate leftovers immediately following the meal.
> * Store leftover stuffing in the refrigerator and use within 1 to 2
> * Reheat leftover stuffing to 165 degrees F before serving.
> Cooking Turkey Safely
> * Decide how much turkey you will need before you shop. Buy one pound
> per person or 1 1/2 pounds per person if you have hearty eaters or
> want ample leftovers.
> * Buy and use a meat thermometer (see Using a Thermometer). Dark meat
> takes longer to cook so always insert the thermometer in the thickest
> part of the turkey thigh. It will register 180°F when the turkey is
> * Make sure you have a roasting pan large enough for the turkey.
> * Allow an adequate number of days to refrigerator-defrost a frozen
> turkey (see Thawing Safely).
> * Wash hands, sinks, counters, utensils and platters thoroughly with
> soap and hot water before and after working with raw turkey.
> * Remember to remove the giblet bag from inside the turkey.
> * Stuff just before roasting or cook stuffing separate from the
> * Allow the cooked turkey to sit for at least 20 minutes before
> carving. During this time juices will be redistributed and the turkey
> will be easier to carve.
> * After the meal, cover and store leftovers in the refrigerator as
> soon as possible.
> * Remember the safest margin is 2 hours from the time you take the
> bird out of the oven.
> * Leftover turkey will keep in the refrigerator for 3 to 4 days.
> Holding Time
> * If the turkey is done ahead of schedule, it is safe to hold it in
> the oven at a reduced temperature, 200°F.
> * Leave the thermometer in the turkey and make sure that the
> temperature of the turkey does not drop below 140°F during holding
> * Keep the turkey covered so it does not dry out.
> Storing Leftovers
> * Plan ahead, clean out the refrigerator and make room for leftovers
> several days before the holiday feast.
> * Leftovers should be stored in the refrigerator within 2 hours after
> cooking is completed. Why just 2 hours? Because bacteria that cause
> food poisoning can multiply to undesirable levels on perishable foods
> left at room temperature for longer than that.
> * Large quantities should be divided into smaller portions and stored
> in several shallow containers. Food in small amounts will chill faster
> keeping it safer and fresher.
> * If a large amount of turkey is left, consider freezing some for
> later use. Do not wait until the turkey has been in the refrigerator
> for 4 days to freeze it. Freezing will not improve the quality of the
> turkey. If the turkey is frozen while it is fresh the quality will be
> better upon defrosting.
> Using a Thermometer
> * Meat thermometers can be found in the housewares section of most
> grocery stores, in department stores and in specialty stores. Buy a
> thermometer, it is a sound investment in food safety.
> * An instant read thermometer can be digital or dial gauge and it
> comes in a storage case. Read the information on the package. Instant
> read thermometers have plastic heads and cannot go into the oven while
> the turkey is cooking. However, it will register the temperature of
> food within 15 seconds when the metal tip is inserted up to the dimple
> on the stem, thus the name "instant read." Always clean the tip before
> returning it to the case.
> * Standard meat thermometers are metal and designed to withstand oven
> temperatures. The sensing area is from the tip to a half-inch past the
> dimple. This area registers the temperature of the food. Examine the
> thermometer and familiarize yourself with the dial settings.
> * Positioning the thermometer in the turkey is not difficult. Always
> place the thermometer in the thickest part of the thigh because the
> dark meat of turkey thigh takes longer to cook than any other part.
> * Place the thermometer tip in the thick part of the thigh away from
> the bone. The thigh area closest to the body of the turkey is the
> thickest part. While you are washing the untrussed turkey, look for a
> spot to position the thermometer.
> * Gently spin the head or dial of the meat thermometer around so you
> can easily see the reading without removing the turkey from the oven.
> As the turkey roasts, the thermometer may move out of position, don't
> worry, simply reposition the thermometer. The turkey is done when the
> temperature reads 180°F.
> * Oven thermometers read the temperature of the air inside of the
> oven. They are also useful for monitoring the temperature under the
> lid of a grill. If the oven thermometer registers a higher or lower
> temperature than the setting, adjust the oven temperature.
> * Check the accuracy of the thermometer (especially an old one) by
> placing it in a large cup of 50/50 ice and water slush for 10 minutes.
> It should read 32°F. Thermometers are considered accurate if they are
> within two degrees on the plus or minus side.
> * To correct the temperature, use a small wrench to turn the
> calibration nut until the thermometer reads 32°F. For a digital
> thermometer, simply change the battery.
cut and pasted plagiarism