Thanksgiving and the beginning of the holiday season is just around the corner. One of the most memorable moments at any holiday dinner is when the turkey is brought to the table. Make sure your holiday meal is a special one by following these simple tips for preparing your turkey safely.
- Don’t unwrap a frozen turkey before thawing.
- Thaw the turkey in the refrigerator for 24 hours per 5 pounds in weight. For example, a 20-pound bird takes four days to thaw. Thaw it faster by covering with cold water in the sink and changing the water every half hour per pound of turkey.
- Refrigerate the turkey as soon as it has thawed or cook it immediately.
- Lay a tent of foil loosely over the turkey to prevent over-browning.
- Never partially cook a turkey. Always cook it completely once started.
- The turkey is done when the meat thermometer is 180°F and the stuffing is 165°F. If you don't have a meat thermometer, look for the red stem to go up on the pop-up timer. Press a thumb and forefinger into the thick part of the drumstick to see if it feels soft or wiggle a drumstick to see if it moves easily.
- For easier carving, let the turkey stand at room temperature for at least 20 minutes.
Source: Rhodes Bake-N-Serv