| Planning on impressing family and friends with the | | | | The turkey is ready to be stuffed when it is |
| perfect roast turkey this Thanksgiving? Here are a | | | | completely thawed and it's time to put it in the oven. |
| few tips that will help you make the right choices | | | | While it is okay to prepare the stuffing ahead of |
| every step of the way - right from buying the | | | | time, it should be kept in the refrigerator till the time |
| perfect turkey to getting it done just right. | | | | you are ready to use it. Never stuff the turkey while |
| Buying your Turkey | | | | it is thawing or if there is still time for you to stick it |
| This tip's right from the horse's, or rather, the | | | | into the oven. This obstructs the cool air from |
| butcher's mouth. Frozen turkeys are fresher than | | | | getting to the stuffing, which stays at a temperature |
| 'fresh' turkeys. The reason being, turkeys are usually | | | | range of about 40-140 degrees F. This can be |
| flash frozen immediately after they are killed whereas | | | | dangerous as bacteria multiply rapidly at these |
| 'fresh' turkeys could sit around a couple of days at | | | | temperatures. |
| less-than-optimum temperatures while they are | | | | When the turkey is completely thawed, remove the |
| transported from the turkey farm to the butcher's | | | | plastic paper and blot the turkey using paper towels. |
| store. Frozen turkeys are also convenient to buy | | | | Stuff the turkey loosely so that the internal stuffing |
| ahead of time and can be safely kept frozen for up | | | | can reach the optimum temperature of 165F. Use a |
| to a year. | | | | meat thermometer to check the temperature. |
| Thawing your Turkey | | | | Roasting the Stuffed Turkey |
| Frozen turkey should ideally be thawed whilst still in | | | | The stuffed turkey should be placed breast-up in an |
| its original plastic wrapper. Defrosting turkey at room | | | | oven that is preheated to no lower than 325° F. |
| temperature is an absolute no-no. Bacteria breed and | | | | Slow roasting at lower temperatures should be |
| multiply very rapidly at room temperature turning | | | | avoided there is an increased likelihood of food-borne |
| your turkey into a potential bacteria-magnet. Instead, | | | | bacteria forming at low temperatures. |
| place your still-wrapped turkey in the rear of the | | | | Placing the meat thermometer properly in the |
| refrigerator, which is the coldest part. Always place a | | | | thickest part of the thigh is the best way to check |
| large enough tray under the turkey to catch the | | | | that the turkey is done. Make sure the temperature |
| melted ice and juices that are likely to leak. | | | | reads a minimum of 165° F before you remove |
| Defrosting a turkey takes approximately 24 hours | | | | it from the oven. Also check that the juices of the |
| for every five pounds. So if you are planning on | | | | turkey run clear after removing from the oven. If |
| roasting a 15-pound bird, you will have to start | | | | there is any trace of blood, chances are it is not fully |
| thawing it out at least three days earlier. | | | | cooked on the inside and you may have to roast it |
| If you do need to thaw the turkey in a hurry, you | | | | for a while more. |
| could place it in cold tap water while still in its original | | | | Tent the turkey with aluminum foil after removing |
| wrapping. Change the cold water every half-hour. | | | | from the oven and let it stand 15-20 minutes. This |
| Allow approximately thirty minutes per pound and | | | | firms the meat up and seals in the juices, making it |
| cook immediately after thawing. | | | | easier for you to carve it. Place the roast turkey on |
| Never refreeze a turkey that has already been | | | | a large platter and carve it with a carving knife when |
| defrosted. | | | | everyone's at the table and ready to eat. |
| Stuffing the Turkey | | | | |