- If frozen, defrost the big bird (in the refrigerator!) at least 3 days before the big event.
- No, it’s not okay to defrost the bird at room temperature (unless your room temperature is less that 41 degrees F. Brrrr!
- Yes, you can stuff your bird without fear of contamination if you follow a few safety tips. I’ve outlined them in this month’s E-newsletter. If you don’t have a free subscription already, click here to sign up on the home page.
- I hear those plastic oven cooking bags make a really nice brown bird and an easy clean-up, not to mention reducing the cooking time. If Reynolds is reading this, you’re welcome….
- Never rely on that silly little pop up thermometer. Use a real meat thermometer to determine if the meat is done. Stick it in the thickest part of the thigh. The thermometer should read 170 degrees F., and then it should rise to 180 degrees after it’s rested for 20 minutes before you carve (resting before carving allows the juices to absorb back into the bird instead of running out the minute it’s cut).
- If you stuff your bird, check it’s temperature, too. It should be 160 degrees F in the center. The bird will cook much faster if you cook the stuffing separately, and my Mom swears it’s the “safest way to cook it”.
Tags: turkey tips
Posted in Tips, Tips & Tutorials | No Comments »
Comments