In the fall of 1997, before the Thanksgiving holiday, I had an interview with Tom Turkey. He explained the importance of preparing a turkey correctly. He got to the meat of the matter, so to speak.
I was going to interview him again this year, but to my surprise, I found out that he was the main course for the Thanksgiving dinner last year; a delight to the family that had raised him, and a surprise to his wife.
This season, to pay tribute, I thought it would be nice to honor him and interview his widow, Ethel.
Randy: I am sorry to hear about the demise of Tom. I admired him.
Ethel: Thank you¾ he always had good taste and tasted good from what I hear.
Randy: Aren’t you sad that he is gone?
Ethel: He had a full life and taught me a lot about proper Turkey handling.
Randy: Like what?
Ethel: Handling us raw Turkeys safely. Right after we are bought, take us home and store is in the refrigerator or freezer. Cook us within two days or freeze us. Defrost in the refrigerator, allowing 24 hours per 5 pounds.
Randy: I’m forgetful¾ hard to imagine. Can I thaw faster?
Ethel: Thaw in cold water¾ allow 30 minutes per pound. Turkey should be in a leak-proof package or plastic bag, to keep out bacteria which might be in the water. The water should be kept running or changed every 30 minutes. This chart should help:
Thawing in Refrigerator
|
Weight (lbs.) |
Time (days) |
|
8-12 |
1-2 |
|
12-16 |
2-3 |
|
16-20 |
3-4 |
|
20-24 |
4-5 |
Thawing in Cold Water
|
Weight (lbs.) |
Time (hours) |
|
8-12 |
4-6 |
|
12-16 |
6-9 |
|
16-20 |
9-11 |
|
20-24 |
11-12 |
A Turkey thawed by the cold water method should be cooked immediately.
After cooking, meat can be refrozen.Randy: Did Tom give you any ideas about stuffing a Turkey?
Ethel: He said it’s better than getting the stuffing knocked out of you.
If stuffing one of us, don’t take chances¾ use a meat thermometer. Bacteria can survive in stuffing which has not reached a temperature of 165° F. Even if the Turkey itself has reached the proper internal temperature of 180° F in the innermost part of the thigh, the stuffing may not have reached 165° F. If that temperature is not reached, further cooking is needed.
For optimal safety and uniform doneness, cook stuffing separately.
Randy: Cooking stuffing completely sounds important, what about the Turkey itself?
Ethel: For your health & safety, cook us properly. We want to be a happy memory, not a painful one.
Approximate Cooking Times
|
Weight (lbs.) |
Time (hours) |
|
Breast, 4-6 |
1 ½ - 2 ¼ |
|
Breast, 6-8 |
2 ¼ - 3 ¼ |
|
8-12 |
2 ¾ - 3 |
|
12-14 |
3 - 3 ¾ |
|
14-18 |
3 ¾ - 4 ¼ |
|
18-20 |
4 ¼ - 4 ½ |
|
20-24 |
4 ½ - 5 |
Stuffed
|
Weight (lbs.) |
Time (hours) |
|
8-12 |
3 – 3 ½ |
|
12-14 |
3 ½ - 4 |
|
14-18 |
4 – 4 ¼ |
|
18-20 |
4 ¼ - 4 ¾ |
|
20-24 |
4 ¾ - 5 ¼ |
Randy: When the big meal is done, what do I do with the leftovers?
Ethel: Within 2 hours of cooking, cut turkey off the bones. Refrigerate in shallow containers. Follow these guidelines:
Storage of Leftovers
Refrigerator (40° F or slightly below)
|
Type of Food |
Time (days) |
|
Cooked Turkey |
3 - 4 |
|
Stuffing and Gravy |
1 - 2 |
|
Other Cooked Dishes |
3 - 4 |
Freezer (0° F or below)
|
Type of Food |
Time (months)* |
|
Turkey Slices/Pieces, Plain |
3 - 4 |
|
Turkey Covered with Broth or Gravy |
6 |
|
Cooked Poultry Dishes |
4 - 6 |
|
Stuffing and Gravy |
1 |
*Food frozen longer may become drier and lose flavor.
Randy: Thank you for your wealth of knowledge, Ethel. Any final comments?
Ethel: Thank you for remembering Tom. He would be honored. Enjoy the Thanksgiving holiday, and sorry you missed meeting my son and daughter. They are probably causing trouble somewhere.
Randy: What are their names?
Ethel: "Sam ‘n Ella"¾ what else?