Turkey questions abound at this time

With Thanksgiving ap-proaching, many people are working on the menu for that day. According to Butterball, 95 percent of Americans eat turkey on Thanksgiving Day — more than 500 million pounds of it, in fact.

For those of you who may be cooking turkey for the first time, and for those of you who have done it for years, following are a few questions I get every year before the holiday. My answers are based on food safety guidelines from the USDA Meat and Poultry Hotline (toll-free, 1-888-674-6854).

1. How big a turkey do I need? Allow about 1 pound per person. This will account for the bones and allow a little for leftovers, depending on your group.

2. How do I thaw it? There are three ways to thaw your turkey safely —in the refrigerator, in cold water or in the microwave oven. If using the refrigerator method, allow about 24 hours for every 5 pounds of turkey. Keep it in the original wrapper and place on a tray or in a pan to catch any juices that may leak. A thawed bird can remain in the refrigerator for one to two days. With the cold water thawing method, allow about 30 minutes per pound. Wrap the turkey securely; making sure the water isn’t able to leak through the wrapping. Submerge the bird in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. If using the microwave oven, check the owner manual for the size turkey that will fit and for the thawing instructions for your particular oven.

3. What about stuffing? For optimum safety and even cooking, it’s recommended to cook it outside the bird in a casserole or crock pot. You also reduce the amount of fat in the stuffing by 80 percent this way. Use a food thermometer to make sure the internal temperature of the stuffing reaches a minimum of 165 degrees F.

4. How can I tell when the turkey’s done? The safest way is to check the internal temperature with a food thermometer in the innermost part of the thigh and the thickest part of the breast. It should reach a minimum of 165 degrees F.

5. Leftovers? Discard any turkey, stuffing and gray left out at room temperature longer than two hours. Divide the rest into small portions and refrigerate or freeze. Use refrigerated leftovers within three to four days; frozen within six months.

For more information on this topic, contact Eunice Sahr, Extension Agent, NDSU Extension Service/ Stutsman County, 116 1/2 First St E., Jamestown, ND. She may be reached at 252-9030 or eunice.sahr@ ndsu.edu.

Tags: turkey, cooking, food, meat, thanksgiving