Preface: Safety Tips Before Cooking
- Rule #1: Wash the Bird.
Rinse all poultry and poultry pieces under cool running water,
rubbing all surfaces inside and out, to wash away bacteria.
- Rule #2: Avoid Cross-Contamination.
Any surface that comes in contact with raw poultry—knives,
cutting boards, counter tops, dish towels, sink, etc.—must be
washed with hot soapy water before using again. Bacteria transfers
easily from one surface to the next and can result in illness.
- Rule #3: Keep hot foods hot and cold foods
Both cooked and uncooked food should be stored properly and never
left at room temperature for extended periods. Bacteria multiply
between 40 and 140 degrees F., with the quickest growth happening
between 70 and 100 degrees (right around room temperature).
Perfect Turkey Handbook
Tips Before Cooking
Buying a Turkey
- What size turkey should I buy?
- Is it better to buy one large turkey or two small ones?
- Should I buy fresh or frozen?
- What about turkeys that have been injected with fats and
- What about turkey parts and frozen stuffed turkeys?
Storing an Uncooked Turkey
- How long can a whole turkey be kept frozen?
- How long can a fresh turkey be kept refrigerated?
Thawing a Frozen Turkey
- Thawing Rules
- Thawing Methods
- Turkey Thawing Charts
Stuffing (or Not Stuffing) a Turkey
- Is it best to cook the stuffing inside the bird, or separately
in a baking dish?
- If I do want to stuff the bird, what's the best way to do
- How much stuffing do I need?
- Do I need to close up the cavity after it has been
Preparing the Turkey for Roasting
- Preparations Step-by-Step
- Stuffing & Trussing
- Do I need to truss the bird's legs, or can I just roast it the
Roasting the Turkey
- Roasting Step-by-Step
- How do I keep the breast meat moist when cooking?
Chapter 7: How
to Tell When It's Done
- Use a Meat Thermometer
- My turkey comes with a plastic pop-up timer. Can't I use that
- How accurate are "recommended cooking times"?
- How can I tell when the turkey is done?
- USDA Timetable for Turkey Roasted at 325 degrees F.
Making the Gravy
- Rules for Making Gravy
- Making the Basic Gravy
- Additions to Gravy
Carving the Bird
- Basic Carving steps
- Removing the Thigh, Drumstick & Wings
- Carving the breast
Storing Leftovers & Food Safety After
- Storing leftovers
- Reheating leftovers
Perfect Turkey Handbook
Using a Meat Thermometer
This page modified November 2006