William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-11-01 / 11. szám
HealthPage Turkey Tips How to safely handle, prepare and store your Thanksgiving bird by the Food Safety and Inspection Service As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxieties and questions. What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey? A few simple steps will not only ease your holiday fears, but will ensure a delicious and a safe meal for you, your family, and your friends. The following information may help you prepare your special Thanksgiving meal and help you countdown to the holiday. Plan Ahead Plan your menu several weeks before the holiday. Shopping early will ease the countdown tension for your Thanksgiving meal. Ask these questions to help plan your meal. Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance; if not, when should you purchase a turkey? If you choose to buy a frozen bird you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only one to two days before cooking. Do not buy a prestuffed fresh turkey. Thawing In refrigerator: Place frozen bird in original wrapper in the refrigerator (40°F). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated for only 1-2 days, or use this chart to help you countdown to the holiday. In cold water: If you forget to thaw the turkey or don't have room in the refrigerator for thawing, don't panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. In microwave: Microwave thawing is safe if the turkey is not too large. Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing. Preparation The day before Thanksgiving: Make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a meat thermometer. The turkey may be rinsed in cold water the night before and rewrapped for roasting the next day if you wish. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may also be done on Thanksgiving Day. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish. Thanksgiving Day: If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Judging cooking time for your turkey will be easier if the following chart is used. The times listed are for a fresh or thawed turkey in an oven at 325°F. These times are approximate. Unstuffed Size of Turkey - Hours to Prepare 8 to 12 pounds - 2% to 3 hours 12 to 14 pounds - 3 to 3% hours 14 to 18 pounds - 33A to 4Vi hours 18 to 20 pounds - 4Vi to 4V2 hours 20 to 24 pounds - 4W to 5 hours Stuffed Size of Turkey - Hours to Prepare 8 to 12 pounds - 3 to 3V2 hours 12 to 14 pounds - 3V2 to 4 hours 14 to 18 pounds - 4 to 4VÜ hours 18 to 20 pounds - 4Vi to 4% hours 20 to 24 pounds - 43/4 to 5Vi hours Use a meat thermometer to check the internal temperature of the turkey. When the temperature of the poultry (as measured in the thigh) has reached 180°F, there is usually no other site in the bird lower than the safe temperature of 160°F. Check the temperature in several locations, being sure to include the wing joint. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 160°F. The stuffing should reach 165°F, whether cooked inside the bird or in a separate dish. When turkey is removed from the oven, let it stand 20 minutes. Remove stuffing and carve turkey. Storing Leftovers Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165°F or until hot and steaming. [wpl| Health Links For more information on how to safely handle, prepare and store turkey and other foods, log onto the website of the United States Department of Agriculture’s Food Safety and Inspection Service at: O www.fsis.usda.gov William Penn Life, November 2005 9
