Photo: Susie Cushner
What is the center of the traditional Thanksgiving feast? Yes, the perfectly roasted turkey.
Roasting a turkey doesn't have to be scary or complex. However, it does need to be done right. Poultry requires specific handling to ensure your dinner guests' safety.
Here are a few tips to keep in mind when handling your bird:
* Wash your hands carefully! Yes, a standard cooking must, but always good to be reminded.
* Frozen turkeys should be thawed in either the refrigerator or in a container of regularly changed cold water. Thaw breast-side down and in a self-contained dish to avoid the the thawing turkey's uncooked juices from spilling. A thawed turkey can be kept in the refrigerator for up to 3-4 days prior to cooking.
* Use paper towels, not cloth towels, to clean-up an uncooked juices from the turkey or to pat dry the turkey.
* Wash any containers, trays, utensils, cutting boards use when preparing the uncooked turkey with hot water and soap.
* Determine the turkey's doneness with a meat thermometer. The final temperature should be 180 degrees in the thigh, and stuffing cooked in the bird should read 165 degrees.
* Package and store turkey leftovers --- without bones -- within 2 hours of pulling it out of the oven.
Ask The Chef
Don't forget -- I welcome any and all questions about cooking times, turkey prep, ingredient choices, etc. Contact me via my website, with any Thanksgiving, food-related question!
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