Thanksgiving hints

Ok so it is that time of year again! The same questions get asked every time as well.

how big of a turkey do I need? When do I thaw it out? Put the stuffing in the Bird or not? Just to name a few.

So here it is the best guidance that I can find to all of the traditional questions!

Here are some guidelines for buying turkey in various forms:

Ready-to-stuff turkey, fresh or frozen: 1 1/2 pounds per person.

Stuffed turkey, frozen/uncooked: 1 3/4 to 2 pounds per person.

Breast of turkey with bone in, fresh or frozen/uncooked: 3/4 pound per person.

Boneless turkey, breast or thigh and leg, fresh or frozen/uncooked: 1/2 pound per person.

First the thing that needs to be kept in mind is the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly. This is why we preach careful thawing of any poultry. While yes you can kill some of the bacteria with cooking there is no promise that you can kill it all! It is your health and the health of your guests so do not let your meal be the talk of the town because you filled the ER.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven. No matter what your Grandmother or Great Grandmother did the counter is not the place to let this bird thaw out!!!!

So here it is:

When thawing a turkey in the refrigerator:

• allow 24 hours for each 4 to 5 pounds in a refrigerator
• Place the turkey pan to prevent the juices from dripping on other foods.
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Here is the Key to when to start thawing!
Refrigerator Thawing Times
Whole turkey:

• 4 to 12 pounds = 1 to 3 days
• 12 to 16 pounds = 3 to 4 days
• 16 to 20 pounds = 4 to 5 days
• 20 to 24 pounds = 5 to 6 days

Always best to air on the side of more time than the side of less. Remember that a thawed turkey can remain in the refrigerator for 1 or 2 days before cooking.

Cold Water Thawing
Please make sure that sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery bird. Not Juicy!!! Remember there is a huge flavor difference here! Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Cold Water Thawing Times

• 4 to 12 pounds = 2 to 6 hours
• 12 to 16 pounds = 6 to 8 hours
• 16 to 20 pounds = 8 to 10 hours
• 20 to 24 pounds = 10 to 12 hours

Unlike the refrigerator method a turkey thawed by the cold water method should be cooked immediately.
Microwave Thawing
Follow the microwave oven manufacturer's instruction when defrosting a turkey. Cook it immediately after thawing.

Now on to the STUFFING~~~~

If the stuffing is not cooked and handled properly, food borne illness could occur.

NOTE: The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer.

After the estimated cooking time has elapsed, a meat thermometer should be inserted in several places, including the innermost part of the thigh and the center of the stuffing, to check the temperatures," Berry explains.

Once the turkey meat and the stuffing have reached the proper temperatures, the turkey should be removed from the oven and allowed to "stand" for 15 to 20 minutes before removing the stuffing and carving.

Here are some other important food safety guidelines to follow:

• Prepare stuffing safely. Mix the stuffing just before it goes into the turkey. If more convenient, the wet and dry ingredients can be prepared ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.

• Stuff the bird properly. The turkey should be stuffed loosely about 3/4 cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 degrees F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

• Cook at the proper temperature. The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 degrees F. Cooking overnight in a "slow" oven is not recommended since food borne bacteria can form under these conditions.

• Storing leftovers. Leftovers should be stored within two hours of cooking. Cut the turkey off the bones. Refrigerate the stuffing and the turkey separately in shallow containers. Use leftover turkey within four days; stuffing and gravy, in one or two days.