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Safe turkey cooking tips
• Keep a fresh turkey in the refrigerator only one or two days.
• Frozen turkeys keep up to 12 months. Defrost in the refrigerator (at least 48 hours); keep in original wrapping on a drip pan to catch the condensation or liquids.
• Do not keep the turkey at room temperature for more than two hours total to prevent bacteria formation; that includes before and after cooking.
• Use hot, soapy water to wash hands, work surfaces, and utensils touched by the turkey.
• Loosely stuff the bird just before roasting.
• Use an instant-read thermometer, not touching a bone, to check temperature. Stuffing should reach 165°, and the thickest part of thigh should reach 180°.
• Remove cooked turkey from bones; keep refrigerated in a shallow container up to three days or freeze.
• Frozen turkeys keep up to 12 months. Defrost in the refrigerator (at least 48 hours); keep in original wrapping on a drip pan to catch the condensation or liquids.
• Do not keep the turkey at room temperature for more than two hours total to prevent bacteria formation; that includes before and after cooking.
• Use hot, soapy water to wash hands, work surfaces, and utensils touched by the turkey.
• Loosely stuff the bird just before roasting.
• Use an instant-read thermometer, not touching a bone, to check temperature. Stuffing should reach 165°, and the thickest part of thigh should reach 180°.
• Remove cooked turkey from bones; keep refrigerated in a shallow container up to three days or freeze.
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| Scrumptious sides for Thanksgiving |
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shrlysno wrote on Nov 24, 2008 10:08 PM:
Shrly "