Talking Thanksgiving turkey

There is no doubt that a turkey is the symbol of Thanksgiving. I have a number of safe shortcuts you can take in preparing your holiday turkey and can decrease the time spent in preparation. Use these tips to prepare a turkey that guests will gobble up!

When shopping for your turkey, decide on fresh or frozen. Buy a frozen turkey early to thaw it. Keep it frozen at 0°F until ready to thaw for use. To save the time and effort required to thaw a turkey, order or purchase a fresh bird ahead of time and pick it up one or two days before you’ll be cooking it. You will need 1 pound of turkey per guest or more if you want leftovers. Turkeys at 18 pounds and heavier take longer to cook and tend to dry out in the oven, so consider buying two smaller birds or a whole turkey and one or two breasts.

If you’re feeding a small group, you can decrease the cooking time required by purchasing a frozen turkey roll, turkey breast, or favorite turkey parts. For the ultimate in shortcuts, consider buying the turkey pre-cooked. However, do this only if you plan to serve the bird immediately.

One shortcut not to take is to buy a pre-stuffed, raw turkey. When a turkey is stuffed, incubator-like conditions develop in the cavity of the turkey that promotes bacterial growth. Stuffing, if added at all, should be placed in the turkey immediately prior to cooking.

If you have space in your refrigerator and have planned ahead, the easiest way to thaw a turkey is in the fridge. Plan on 24 hours of thawing time per 5 pounds of bird, which translates to four days for a 20-pound turkey.

One way to speed the thawing process is to submerge the turkey in cold water. However, you still need to allow 30 minutes per pound of turkey being thawed for the cold-water method and need to change the water every 30 minutes. For a 20-pound bird, this method takes 10 hours and 20 water changes.

If your turkey is small enough to fit in your microwave oven, you may want to consider microwave thawing by following the recommendations in the owner’s manual. Since microwave thawing often results in a warm to partially cooked turkey exterior, it’s essential to cook the bird immediately after thawing.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook them separately. Also, always wash hands, utensils, countertop, sink and anything else that comes in contact with raw turkey and its juices with soap and water.

One shortcut not to take is to thaw the bird on the kitchen counter! This method promotes the growth of bacteria on the surface of the bird as the inside of the turkey thaws. In addition, don’t even think about partially cooking the turkey the night before, then finishing it up the next day. In addition, do not cook the turkey all night at a very low oven setting. These methods will result in pathogen survival and growth that results in foodborne illness!

For safety’s sake, cook the turkey at 325°F until a food thermometer inserted in the thickest part of the thigh reads 165°F. Most people will consider this under cooked, so go to 175-180°F. If it is stuffed, the stuffing should also register 165°F.

Don’t rely on red pop-up temperature indicators that are provided. These are not always accurate. Check the temperature yourself with a food thermometer.

For some, pink in a cooked turkey raises a “red flag.” In actuality, pink meat is not a reliable indicator of doneness.

Meat may have a slight pink color and still be at a safe temperature. Always use a food thermometer to be sure. Smoked turkey typically has a pink tint.

After removing the turkey from the oven, let it rest for 20 minutes before carving. Not only will it continue to cook, but letting the bird rest also helps the meat retain its juices and stay moist when cut.

Here are some additional tips:

• If areas of your turkey are getting a little burnt, put aluminum foil covers over its burnt spots.

• If you realize the turkey is still uncooked mid-carve, don’t freak out! Instead, arrange the fully carved turkey in the roasting pan and place it back in the oven. Carving the turkey and re-roasting it is also a good hack for a crisper skin.

• If the turkey is dry, pour hot chicken broth or gravy on top of it before serving.

After your holiday meal, play it safe by slicing or stripping the meat from the carcass and refrigerating the stuffing and turkey separately in shallow containers. Discard any perishable food left out at room temperature for longer than two hours! Leftover turkey will keep in the refrigerator for four days. If you have more food than you can eat within four days, freeze it. Cooked turkey may be eaten cold or reheated. When you’re ready to eat your leftovers, reheat them to an internal temperature of 165°F.

Got more turkey questions? Don’t panic. There are plenty of places you can turn to for help.

Butterball’s turkey talk-line and web site: 800-BUTTERBALL (800-288-8372), http://www.butterball.com

National Turkey Federation phone and web site: (202) 898-0100, http://www.eatturkey.com

Perdue hotline and web site: (800) 473-7383, http://www.perdue.com

USDA Meat & Poultry hotline and web site: (888) 674-6854, http://www.fsis.usda.gov

November is the time to be thankful, a time to remember, and to embrace those who enrich our lives. Wishing you a harvest of blessings and gratitude. May you have a joyous Thanksgiving!

(Sources: Butterball, Colorado State University, National Turkey Federation, Perdue, USDA Food Safety and Inspection Services, USDA Meat and Poultry Hotline)