Getting the Turkey Ready

 

At Thanksgiving, you might wish that the turkey and all the trimmings are done safely, perfectly, hot and waiting on the table. Wishful thinking? Possibly. But a perfectly done turkey needn’t be something out of a brass lamp.

Thawing

The easiest way is to put the frozen turkey in the refrigerator, allowing one day for each 5 pounds. Some people claim not to have room in the refrigerator. And some, not knowing how long it takes to defrost turkey safely under refrigeration, have not allowed enough time.

There are two other safe ways to defrost a frozen turkey. One is the cold water method. Even a 20-pound bird can be thawed in 10 hours by this method. Submerge the wrapped turkey in cold water, changing the cold water every 30 minutes.

The other safe way to defrost turkey, if it’s not too large, is using the microwave. Remove the wrapping as soon as it becomes loose. It’s safe to leave the metal hock lock on the turkey legs while microwaving but check your specific oven’s manual. Place the turkey in a glass baking dish and rotate it top to bottom and end to end during defrosting. A general rule is 6 minutes per pound on medium-low (30-percent power), or a little more than an hour for a 12-pound turkey. Consult your oven manual for times and power settings. One drawback to this method is that some areas of the turkey defrost faster than others and can begin to cook. Another drawback is that micro-thawed turkeys must be cooked immediately because the lukewarm temperatures they may reach in the microwave have started the cooking process.

Don’t try defrosting the turkey in a brown bag, picnic cooler, porch, garage, car trunk, dishwasher or plastic garbage bag. These methods can make your turkey unsafe to eat.

If the turkey defrosts in the refrigerator or by the cold water method sooner than needed, it will be safe another day or two in the refrigerator, the same storage time as for fresh turkey.

 

Putting It in the Oven

To prepare the turkey for roasting, remove the wrappings and pull out the neck and giblets. They may be in the cavity and tucked under the neck skin. Rinse the turkey and cavity with cold running water and pat it dry with paper towels. Again, if not needed immediately, refrigerate the turkey.

If you will be stuffing the turkey, wait until you’re ready to put it in the oven. Stuffing left in turkey overnight encourages bacterial growth. After loosely stuffing the turkey, rub the skin with oil, if desired. Place turkey breast-side up in a baking pan and cover it loosely with a tent of aluminum foil.

 

Meat Thermometers

Use a meat thermometer to determine when the turkey is cooked to a safe temperature. There are several types of meat thermometers. Some are heatproof and can withstand oven temperatures. They remain in the turkey for the entire cooking time. Some read out instantly and are used to test the turkey when it’s taken out of the oven. Temperature probes built into microwave ovens and microwave-safe thermometers can be used in microwave cooking. Pop-up timers are a type of meat thermometer. They are usually reliable but can only measure one area of a turkey. To double check, use a regular meat thermometer to test the temperature several places in the turkey.

When the turkey is done, the meat thermometer should read 180°F in the dark meat and 170°F if cooking just the turkey breast. Stuffing should reach 165°F. Be sure to test the temperature in several areas. A turkey has thick and thin parts and temperatures can vary.

To check visual signs of doneness, pierce the turkey with a fork; juices should run clear. The legs should wiggle in the sockets. Tenderness is also a sign the turkey has reached a safe temperature. When the turkey is done, take it from the oven. Let the stuffed turkey stand 20 minutes. Then remove the stuffing and place it in a covered serving bowl in a warm oven — at least 200°F. Next, carve the turkey.

 

Leftovers

Turkey and trimmings that are left out at room temperature more than two hours, will allow harmful bacteria to multiply to unsafe levels and cause foodborne illness. To avoid problems with leftovers: carve that meat off the bones; refrigerate leftovers in small, shallow containers, so they will cool to a safe temperature quickly.

Be sure the containers and packages are sealed tightly to avoid cross contamination due to contact with uncooked meat and poultry in the refrigerator. Use leftover turkey and stuffing within three to four days; gravy within one or two days. Or freeze these foods for longer safe storage. Be sure to wash hands, cutting boards, countertops and utensils with hot soapy water after all foods are put away safely.