Turkey is one of the most popular foods to eat during the holiday season. This nutritious and tasty food must be prepared properly so as to prevent food borne illness. Take a look at the following tips to make sure you cool it, clean it and cook it properly!
Cool it!
- Store a frozen turkey in the freezer until you are ready to thaw and cook it.
- Purchase a fresh turkey no sooner than 3 days prior to the day you cook it, then store it in the coldest part of your fridge.
- Do no thaw a frozen, pre-stuffed turkey, cook from the frozen state.
Thawing!
- DO NOT ALLOW THE TURKEY TO THAW AT ROOM TEMPERATURE!
- Best method is to thaw the turkey in the fridge on a tray that will trap any fluid. Allow 5 hours per pound (10 hours per kilogram).
- For the cold water method, place the turkey in a large container or sink, completely cover it with cold water. Change the water at least every hour. Allow 1 hour per pound (2 hours per kilogram).
Clean It!
Use the following tips when you are ready to cook the turkey.
- Always wash your hands well before preparing foods and handling raw meat.
- Remove all outer packaging as well as the giblets from the inside of the cavity.
- Thoroughly wash the turkey with cool water & dry it with paper towels, inside & out.
- Do not let raw meat or juices touch ready-to-eat foods either in the fridge or during preparation.
- Thoroughly wash, rinse then sanitize (1 part bleach to 9 parts warm water) and air dry all cutting boards, surfaces, sinks, utensils, and dishes that may have come into contact with the turkey.
Cook It!
If you are planning to stuff your turkey, allow ½ – ¾ cups of stuffing per pound of turkey. Stuff the turkey just prior to roasting, never the day or night before. Do not pack stuffing, let it sit loosely in the cavity to promote even cooking. Place the turkey in a roasting pan, cover lightly with a tent of tin foil and it is ready for the oven. Cooking times will depend on the size of the bird. For a Roasting Guide visit www.turkey.mb.ca. The best way to make sure your turkey is cooked is to get a meat thermometer. Insert the meat thermometer into the inner thigh, just above, but not touching the bone. Cook the turkey in the oven at 325 F (160C).
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Your turkey is done when:
- The meat thermometer in the inner thigh reads 165 F (74 C) for stuffed and unstuffed turkey.
- It is a golden colour and the skin has pulled back from the tips of the drumsticks.
- The meat and juices run clear not pink.
When the turkey is done, remove it from the oven. Cover it with foil and let stand 15-20 minutes before carving.
Adapted from information by the Manitoba Turkey Producers Marketing Board.
For more information visit the Thunder Bay District Health Unit website at www.tbdhu.com.
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