Thanksgiving
As Thanksgiving approaches, it’s time to talk turkey. There are
many questions surrounding the age-old tradition, such as whether to
buy fresh or frozen, and how to safely thaw a turkey.
Buying and storing
If you buy a fresh turkey, check the date on the
package and purchase only if the date has not passed. If the date is a
“sell by” date, that is the last day the turkey can be
sold. It is best to prepare the turkey by that date also. If it is a
“use by” date, cook it by that date.
Fresh turkeys should be kept below 40 degrees Fahrenheit in the
refrigerator until you’re ready to cook it. Put the bird on a
tray or pan to catch any juices.
When serving fresh turkey, allow for one pound of turkey per person.
Don’t buy fresh pre-stuffed turkeys. If not handled properly, any
harmful bacteria that may be in the stuffing can multiply very quickly.
The U.S. Department of Agriculture recommends buying pre-stuffed
turkeys only if they are frozen and display the USDA or state mark of
inspection on the package. These turkeys are safe because they’ve
been processed under controlled conditions.
Pre-stuffed turkeys should be cooked frozen, not thawed. Follow package
directions for proper handling and cooking. Allow 1¼ pounds of
turkey per person.
Thaw properly
If you choose a frozen turkey, allow one pound per person.
Safe handling begins when you store and defrost the bird. USDA
recommends three ways to thaw a turkey: in the refrigerator, in cold
water or in the microwave.
Never thaw a turkey on the kitchen counter. Room temperature is a
breeding ground for bacteria that can cause food safety concerns.
The basic rule for thawing a turkey in the refrigerator is 24 hours of
thawing time for every five pounds of turkey. Once thawed, refrigerate
the turkey for no more than one to two days before you cook it.
If you don’t have room in the refrigerator for a big bird, use the cold water thawing method. Follow these steps:
- Submerge the bird or cut-up parts in cold water in its airtight packaging or in a leak-proof bag.
- Allow about 30 minutes defrosting time per pound of turkey.
- Change the water every 30 minutes to be sure it stays cold.
The following times are suggested for thawing a turkey in water:
- 8 to 12 pound turkey, 4 to 6 hours
- 12 to 16 pound turkey, 6 to 8 hours
- 16 to 20 pound turkey, 8 to 10 hours
- 20 to 24 pound turkey, 10 to 12 hours
Cook the turkey immediately after it hass thawed.
Turkeys can be kept frozen indefinitely, however for best quality, they
should be wrapped in freezer packaging and cooked within one year.
The third way to thaw a turkey is in the microwave. Because every
microwave is different, it’s very important to carefully follow
the manufacturer instructions. The instruction manual should tell you
how long to defrost per pound of turkey and what kind of container to
put the bird in.”
Microwave-thawed turkeys should be cooked immediately after thawing.
Sources:
USDA (Turkey handling instructions)
University of Georgia College of Agricultural and Environmental Sciences
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Turkey
Turkey Cooking Alternatives
Turkey for the Holidays
turkey cooking
techniques, selection, carving, side dishes, turkey facts, turkey
safety, turkey farms, nutrition information, and how to deal with
leftovers.; recipes for soups, wraps, pies, and broths
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