What’s the “key” to a great Thanksgiving dinner? The tur-KEY! It’s hard to believe we’re already thinking about the holiday season. If you are doing the cooking this year, the following will guide you in making sure your turkey is prepared safely from planning to storage.
Planning: Before purchasing your turkey, make sure you have space in your refrigerator, rearranging as needed. Plan for 1 pound of turkey per person and allow enough thawing time if frozen. If buying fresh, purchase it only 1-2 days before the meal and keep it refrigerated.
Thawing: Whole, frozen turkey takes about 24 hours per 4-5 pounds to thaw in the refrigerator. Keep the turkey in its original wrapper and place it on a pan to catch any juices that may leak. Once thawed, it can safely remain in the refrigerator for 1-2 days. You can also thaw your turkey in cold water, changing the water every 30 minutes. Cook immediately after thawing in cold water.
Cooking: It’s safest to cook your dressing in a separate container instead of stuffed in the bird. However, if you choose to stuff your turkey, place it loosely inside right before cooking. You’ll need about ¾ cup dressing per pound of turkey. Cook breast up at an oven temperature of 325 F or hotter. Place foil over the breast to prevent overcooking, and remove near the end of cooking for browning.
For safety and doneness, the internal temperature should be checked with a food thermometer and should reach 165 F. The popup thermometers that come with the turkeys are not always accurate! Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. Let the bird stand 20 minutes before removing stuffing and carving. For approximate roasting guidelines, see our publication, “Fight Bac! Let’s Talk Turkey” (FN1443), on our website.
Storage: Remove stuffing and debone turkey before chilling in shallow containers. Refrigerate immediately after the meal, or at least within 2 hours of cooking. Serve leftover turkey within 4 days; and leftover stuffing and gravy within 2 days. For best quality, freeze plain, cooked turkey at 0 F or below for up to 4 months.
Do you cook for groups? Check out our publication, “Cooking for Groups: A Volunteer’s Guide to Food Safety” (FN585), on our website, https://www.ag.ndsu.edu/extension, for more information on preparing food safely for large gatherings.
Here’s a great recipe for using up that delicious, left-over turkey.
White Chili with Turkey, Corn and Beans
1 Tbsp. oil
¼ c. onion, chopped
1 c. celery, chopped
4 c. cooked turkey, chopped
2 (15.5-oz) cans Great Northern beans, drained and rinsed
2 c. frozen corn
1 (4-oz) can chopped green chilies
4 c. turkey or chicken broth (plus extra to adjust thickness)
1 to 2 tsp. ground cumin (to your taste preferences)
Shredded mozzarella cheese (optional)
Heat oil in a skillet over medium heat. Add onion and celery; cook and stir two to three minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat, stirring occasionally until thoroughly heated. Sprinkle mozzarella cheese on top, if desired. Makes 8 servings. Each serving has 250 calories, 3.5g fat, 27g protein, 26g carbohydrate, 7g fiber and 330mg sodium.
For more information, contact the Ramsey County Extension Office at 701-662-7027. Website: https://www.ag.ndsu.edu/ramseycountyextension. Facebook: https://www.facebook.com/NDSUExtRamsey/.
Source: Fight Bac! Let’s Talk Turkey, NDSU Extension, 2018.
