![]() ![]() I like leftover turkey, so if I’m serving 12 people at Thanksgiving dinner, I will buy an 18 pound turkey. If you don’t want a lot of leftover turkey meat, estimate 1 pound of meat per person. This takes into account the weight of the bones, it’s not all meat weight. You definitely don’t want to run out of turkey during dinner, and you need turkey leftovers for turkey sandwiches, turkey pot pie, and turkey noodle soup, right?Ī good rule of thumb when buying a turkey, if you want leftovers, is 1 ½ pounds of turkey per person. ![]() This is a key question to ask when preparing a turkey for Thanksgiving or a Sunday dinner. To start off, here are some items to consider when purchasing a turkey, thawing a frozen turkey, and planning for cooking time. Will it be cooked in time? Am I going to have enough turkey? Will it be dry? Take a deep breath and be assured that you can do this! Follow this recipe along with the guidelines we’ve included, and you will be placing a flavorful, moist, and tender turkey on the kitchen table for all to admire. Whether it’s the first time or tenth time you are cooking a turkey, there is something that can be slightly intimidating about it. With these simple steps you can have a full turkey dinner, complete with mashed potatoes, gravy and stuffing for any occasion without breaking a sweat! Reheat turkey, stuffing, and gravy to 165☏.Cooking a turkey for Thanksgiving dinner or a Sunday dinner doesn’t have to be overwhelming.If freezing, use leftovers within 2 to 6 months for best quality.Use refrigerated turkey and stuffing within 3 to 4 days.Refrigerate or freeze in covered shallow containers for quicker cooling. Throw away turkey, stuffing, and gravy left out at room temperature longer than 2 hours (1 hour in temperatures above 90 ☏).Always use a food thermometer to check the internal temperature of your turkey and stuffing (165☏). Timetables for Turkey Roasting (325☏ oven temperature): REMEMBER : Always wash (with soap and water) hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices. Remove all stuffing from the turkey cavities.Let the turkey stand for 20 minutes after cooking.If your turkey has a pop-up temperature indicator, it is recommended that you also check the internal temperature of the turkey and the stuffing.A turkey breast should be cooked to 165☏. To check the doneness of a turkey breast, insert a food thermometer in the thickest part of the breast.To check the doneness of a whole turkey, insert a food thermometer in the thickest part of the inner thigh without touching the bone.Use a food thermometer to check the internal temperature of the stuffing. If you choose to stuff your turkey, fill the cavity just before cooking.For more even cooking, it is recommended that you cook your stuffing outside the bird in a casserole dish.Place the turkey on a rack in a shallow roasting pan.Set your oven temperature no lower than 325 ☏.REMINDER : Remove the giblets from the turkey cavities after thawing. Time to thaw (allow 30 minutes per pound) Cook the turkey immediately after it is thawed.Submerge the wrapped turkey in cold tap water.Wrap your turkey securely, making sure water is not able to leak through the wrapping.Time to thaw (allow 24 hours for every 4 to 5 pounds) If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.A thawed turkey can remain in the refrigerator for 1 to 2 days.Place it on a tray to catch any juices that may leak.Keep the turkey in its original wrapper.Cook your turkey immediately after thawing in the microwave.Place on a microwave-safe dish to catch any juices that might leak.Check your owner’s manual for the minutes per pound and the power level to use for thawing.Thawing Your Turkey There are three ways to thaw your turkey safely: However, cook turkeys within 1 year for the best quality. Turkeys can be kept in the freezer indefinitely.Keep frozen until you’re ready to thaw it.If not handled properly, harmful bacteria that may be in the stuffing can multiply rapidly. Place it on a tray or pan to catch any juices that may leak. Keep it stored in the refrigerator until you’re ready to cook it.Buy the turkey only 1 or 2 days before you plan to cook it.Do not use the same platter and utensils for raw and cooked meat/poultry.Keep the kitchen, dishes and utensils clean.Always wash your hands before and after handling food.Turkey: Safe Thawing and Cooking (PDF) Handle Food Safely Minnesota Department of Health Consumer Fact Sheetĭownload a print version of this document: Food safety tips for handling, thawing, roasting, storing, and reheating turkey. ![]()
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