Butterballs Top Ten
From the culinarily challenged to the seasoned pro, the experts at the Butterball Turkey Talk-Line are just in time for the holidays to assist any type of cook with their turkey-related needs. In 1997, the Talk-Line responded to nearly 170,000 inquiries. Here is a list of the 10 most commonly asked questions last season.
1. Whats the Best Way to Thaw a Turkey?
Refrigerator thawing is recommended. However, if short on time, submerge the turkey in cold water. Thawing turkey at room temperature allows bacterial growth and is not recommended.
Thaw breast side up in its unopened wrapper on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey.
Cold Water Thawing:
Place breast down in its unopened wrapper in cold water to cover. Change the water every 30 minutes to keep surface cold. Estimate minimum thawing time to be 30 minutes per pound for whole turkey.
2. How Do You Recommend Handling a Turkey So Its Safe to Eat?
Follow these food
safety guidelines. Refer to specific categories for
additional directions. Thaw frozen turkey in the
refrigerator or cold water. Keep thawed or fresh turkey
in a refrigerator. Prevent juices from dripping onto
other foods in the refrigerator by placing wrapped turkey
on a tray. Thawed turkey may be kept in a refrigerator up
to four days before cooking. Roast fresh turkey as soon
as possible, but no later than the "use by"
date on the package. Place raw poultry on non-porous
surfaces; these are easy to clean. Avoid wooden cutting
boards. Use paper towels, not cloth, to dry off turkey
and wipe up juices. Stuff turkey just before roasting,
not the night before. Wash hands, work surfaces and
utensils touched by raw poultry and its juices with hot,
soapy water. Use cooking methods that allow the turkey to
reach an internal temperature of 140°F in less than four
hours. Avoid using low roasting temperatures or partial
cooking methods. Use a meat thermometer to determine
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