Turkey Time
From the time your purchase
your turkey to the time you
store the leftovers, there are
crucial steps to assure a safe
and healthy holiday. If you’re
preparing a turkey that you’ve
had in the freezer for some time,
you will want to plan ahead.
Figure it will take 24 hours for
every five pounds to thaw. So, if
you have a 20 pound turkey,
take it out of the freezer and
place it in the refrigerator on
Sunday, four days before
Thanksgiving. A word to the
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wise do not allow turkey to
thaw on the counter. Bacteria
are naturally present on turkey
and grow rapidly at room tem
perature.
What about stuffing the oT
bird? Food safety specialists
suggest we avoid stuffing
turkey, but if you insist, stuff it
right before you put it in the
oven. Over the years, many peo
ple have stuffed the turkey the
night before. All the bacteria in
the cavity of the turkey love the
moist stuffing and multiply over
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the night. In fact, a few bacteria
can turn into millions within
two hours. To assure the safety
of your guests, cook the stuffing
outside the turkey.
Most of us guess when turkey
is done. The pop-up meat ther
momenter in turkey are often
not accurate. To take the guess
work out of cooking turkey, use a
meat thermometer. Not only
does this help you to make sure
the turkey is done, but it also
prevents serving a dry over
cooked turkey or any other meat
dish. When purchasing a ther
mometer, make sure it’s for meat
and poultry. Don’t confuse it
with a candy thermometer.
If using an instant-read or
digital-type thermometer, insert
the meat thermometer into the
inner thigh near the breast of
turkey without hitting the bone.
While the desired temperature
of the meat is 180 degrees F.,
you’ll want to make sure the
stuffing reaches 165 degrees F.
The time it will take to reach
these temperatures depends on
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the size of the turkey and
whether it is stuffed.
We all tend to enjoy sitting
around the table after we’ve
filled our tummies. But do
remember to debone and refrig
erate leftover turkey within two
hours of when it’s finished cook
ing. This will make it safe to
enjoy the leftovers for the next
several days. Use the leftover
refrigerated turkey and stuffing
within three to four days and
gravy within one to two days. If
you want the leftovers to last
longer, place them in the freezer.
When you decide to enjoy the
leftovers, make sure you reheat
them to 165 degrees F even if
reheating in the microwave. If
you happen to be cooking
Thanksgiving dinner in your
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800-447-7436
Lancaster Farming, Saturday, Noveml
Baking Consultant
From November 1 through December
24, consumers simply need to dial 1-800-
782-9606 between the hours of 8 a.m. and
6 p.m. (CST) for great baking advice, to
request recipes or to get help with home
baking emergencies. Every day of the
week, the Bakeline’s expert home econo
mists will assist thousands of callers from
across the nation. Extensively trained in
the Land O’Lake Test Kitchens, all 27
Bakeline home economists return each
year, giving precious time during the holi
day season to help others achieve baking
bliss.
“The Bakeline has been called an
American holiday tradition, and we’re
happy to offer a helping hand to thousands'
of people who call the Bakeline each year,”
said Lydia Botham, director of consumer
affairs and the Land O’Lakes Test
Kitchens. “We get calls from all types of
bakers, from novices to experts, and our
home economists are there to talk them
through a recipe every step of the way”
This year, all callers will receive a newly
designed leaflet filled with great baking
tips from the Bakeline home economists
and five holiday recipes. A variety of deli
cious recipes are included, from Almond
Candy Jewels, ideal for gift'ffving, to the
Maple Pecan Kringle, a delicious selection
for a holiday brunch.
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te _ . _ . - fO
2nd Annual Farm Toy Show
Sat., November 28, sam-2|>m
New Egypt Firehouse
59 Main St., New Egypt, NJ
Admission $2/per person,
under 12 FREE
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|l_
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The ford at the Scbnyfldn
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from Lenapehoking to Frontier Outpost
Eyewitness accounts by Wm. Penn,
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Discover:
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kitchen and taking it some
where else, there’s one rule of
thumb you need to remember:
“Keep hot foods hot and cold
foods cold.” Assuming that you
will be serving this food within
two hours transport hot foods at
temperatures above 140 degrees
F and cold foods below 40
degrees F. If you will be eating
after two hours, all foods pre
pared should be properly cooled
at home and reheated to 165
degrees F at your destination.
If you would like more infor
mation, call the Penn State
Extension Office at 836-3196 or
the USDA hotline at 1-800-535-
4555.
Source: Mary Alice Gettings,
M.S. R.D. C.D.E.