turkey talk

With Thanksgiving just days away, I figured now would be a good time to share an article that I wrote with you all. I wrote this article for a newsletter for work; enjoy!

Turkey Talk

Buying your bird:

• Allow about 1 pound of turkey per person. Having 10 people over? You’ll need a 10 pound turkey.

• Want to purchase a fresh turkey? Pick it up 1‐2 days before you plan to cook it.

• If you buy a frozen turkey, keep it frozen until you’re ready to thaw it. Frozen turkeys can be kept frozen indefinitely; it’s recommended to cook within a year for best quality. Do NOT purchase a fresh pre‐stuffed turkey.

Thawing a frozen turkey:

• In the refrigerator: Keep the turkey in its original wrapper and place on a tray to catch any juices. Allow 24 hours in the refrigerator for every 4‐5 pounds of turkey. Once thawed, it may be kept for 1‐2 days before cooking.

• In cold water: Make sure that the turkey is wrapped securely. Submerge the turkey in cold tap water. Allow 30 minutes of submerged time per pound of turkey. Change the tap water every 30 minutes.

Cooking the turkey:

• It is not recommended to cook a turkey at temperatures below 325° F.

• Cook your turkey until it reaches an internal temperature of 165° F; temperature can be checked using a food thermometer. Reminder: Remove the giblets package before cooking.

Storing leftovers:

• Turkey should not be left at room temperature for more than 2 hours.

• Cut into small pieces and refrigerate in shallow, covered containers for quicker cooling time. Use within 3‐4 days.