Preparing the Perfect Turkey

Experts at the Butterball Turkey Talk-Line are just in time for the holidays this year to assist all cooks with their turkey-related needs. Last season, the Talk-Line responded to more than 200,000 inquiries. Here are some of the most asked question for preparing a turkey for the oven.

WHAT'S THE BEST WAY TO THAW A TURKEY?

Refrigerator thawing is recommended. However, if short on time, submerge the turkey in cold water. Thawing turkey at room temperature allows bacterial growth and is not recommended.

Refrigerator Thawing:
Thaw breast side up in its unopened wrapper on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey.

Cold Water Thawing:
Place breast down in its unopened wrapper in cold water to cover. Change the water every 30 minutes to keep surface cold. Estimate minimum thawing time to be 30 minutes per pound for whole turkey.

HOW DO YOU RECOMMEND HANDLING A TURKEY SO IT'S SAFE TO EAT?

  • Thaw frozen turkey in the refrigerator or cold water.
  • Keep thawed or fresh turkey in a refrigerator.
  • Prevent juices from dripping onto other foods in the refrigerator by placing wrapped turkey on a tray.
  • Thawed turkey may be kept in a refrigerator up to four days before cooking.
  • Roast fresh turkey as soon as possible, but no later than the "use by" date on the package.
  • Place raw poultry on non-porous surfaces; these are easy to clean. Avoid wooden cutting boards.
  • Use paper towels, not cloth, to dry off turkey and wipe up juices.
  • Stuff turkey just before roasting, not the night before.
  • Wash hands, work surfaces, and utensils touched by raw poultry and its juices with hot, soapy water.
  • Use cooking methods that allow the turkey to reach an internal temperature of 140 degrees F in less than four hours. Avoid using low roasting temperatures or partial cooking methods.
  • Use a meat thermometer to determine a turkey's doneness.
  • Store turkey, stuffing, gravy, broth and other cooked foods properly within two hours after cooking.

WHERE DOES THE MEAT THERMOMETER GO?

The tip of any meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thigh bone, but not touching the bone, and pointing toward the body.

If using an oven-safe meat thermometer, insert the thermometer prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn the thermometer so it can be read while the turkey is in the oven.

If using an instant-read meat thermometer, do not leave the thermometer in the turkey during roasting.

WHAT'S THE PROPER WAY TO STUFF A TURKEY?

Generations of Americans have been enjoying turkeys. Whether you choose to stuff your turkey or cook stuffing in a casserole dish is a matter of personal preference. As with any preparation involving raw food ingredients, it's important to carefully follow proper food safety and handling procedures to ensure a safe turkey every time. For consumers who choose to stuff their turkey, we recommend the following four guidelines.

Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing -- saute vegetables, use only cooked meats and seafood (oysters) and use pasteurized egg products instead of raw eggs. Place prepared stuffing in turkey just before roasting. Do not stuff the turkey the night before roasting.

Stuff both neck and body cavities of completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey.

When the turkey is cooked on an outdoor grill, water smoker or by fast cook methods where the turkey typically gets done faster than the stuffing, it is recommended that the turkey not be stuffed.

HOW DO I PREPARE THE TURKEY BEFORE ROASTING IT?

  • Remove original plastic wrapper from thawed or fresh turkey.
  • Remove the neck and giblets from the body and neck cavities.
  • Drain juices and blot turkey dry with paper towels.
  • Stuff the turkey (optional) just before roasting; ingredients may be prepared earlier, but keep moist and dry ingredients separate and combine just before stuffing.
  • Return legs to tucked position, if untucked.
  • Insert oven-safe meat thermometer into the deepest part of the thigh.
  • Brush with oil to prevent drying of the skin.

SHOULD I BUY A FRESH OR FROZEN TURKEY?

Selecting a fresh or frozen turkey is your choice.

Fresh turkeys need no thawing and are ready to cook.

Frozen turkeys can be purchased months in advance, but plan enough thawing time before roasting.

If you have any questions about preparing your Thanksgiving turkey, call the Turkey Talk-Line at 800-323-4848.

Courtesy of Article Resource Association

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