HomeMy WebLinkAboutClinton News-Record, 1985-12-04, Page 48'^ age 23
Turkey trea
The cavity of a turkey is an ideal place for
bacterial growth; play it safe this
Christmas and follow these tips when
preparing, cooking and storing your
Christmas turkey, says Monica Beaumont,
foods and nutrition specialist with the On-
tario Ministry of Agriculture and Foods
rural organizations and services branch.
Thaw turkey in the refrigerator or in cold
water. Allow 10 hours per kilogram (five
hours per pound) to thaw the bird in the
refrigerator or two hours per kg (one hour
per lb.) in cold water.
If you must thaw your turkey at room
temperature, place the bird in its original
wrap in a heavy brown paper bag, a covered
ler or wrap turkey in a towel; this will
cep the surface cold while the interior
thaws — reducing the chances of bacterial
growth. Allow three hours per kg (11/2 hours
per lb.). Once thawed, refrigerate and cook
within 24 hours.
Never leave the thawed turkey sitting at
room temperature, she says.
Always stuff your turkey just before cook-
ing and never roast your turkey at a
temperature lower than 150 degrees Celsius
(300 degrees Fahrenheit) .
Use a meat thermometer to check if the
turkey is done. The thermometer should
register 70 degrees C (160 degrees F) in the
stuffing and 85 degrees C (185 degrees F) in
the thigh of an =stuffed turkey.
y If a meat thermometer is unavailable, use
f r' aI an
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Now ends our tale.
the following chart as a guideline: three kg
(seven lb.) turkey - cook for 31 hrs. to 4%
hrs.; four kg (nine ib.) turkey - cook for four
hrs. to 4% hrs.; five kg (111b.) turkey - cook
for 4% hrs. to 5% hrs.; seven kg (15 lb.)
turkey - cook for 5% .- six hrs.; nine kg (20
lb.) turkey - cook for 53/4 hrs. to 6% hrs.; 11
kg (241b. ) turkey - cook for 6% hrs. to seven
hrs.
The turkey is done when the juices run
clear and the drumstick moves easily.
Never partially cook a turkey one day and
complete cooking the next because this will
encourage bacterial growth, Beaumont
says.
After serving, always remove the stuffing
from the turkey and the cooked meat from
the bones. Refrigerate for three to four days
or freeze for up to one month.
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ari A practical and
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BUILDING CENTRE
BALL-MACAULAY
CLINTON
4823405
Cosh and
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Phone 482-5211
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