HomeMy WebLinkAboutThe Goderich Signal-Star, 1985-12-04, Page 81r ";nae ;iivf: i,Si If y)f' 0l(..4 `sk
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p,g..y •lf fr .,,F.�.-� t and Food's
ruralo'igan than branch.
Thaw turkey Int refrigerator or i11i+,
water. Allow 10:liburitpelill.
hours per pound , t+R thaw the i the
refrigerator or• two hours leer ks (one hone
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
cooler or wrap. turkeys in a towel; this will
keep the surface cold while the interior
thaws — reducing the chances of bacterial
growth. Allow three hours per kg (1% 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 at
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 and85 degrees C (165 degrees F) in
the thigh of an unstuffed turkey.
If a meat thermometer is unavailable, use
To f t your Sohodi,
Wildlife, children
har es. train'
lgckwel '.Christ os,
Elvis, planes •
also have dolls
and bears and clowns;
TO cheeryou up
when you feel down;
Come one, come.
Don't miss our so
Merry Christmas to yol
Now ends our.tale,
the followiis.
g chart as a guideline: three kg
(seven 1b.urkey - cook for 3% hrs. to 41/4
hrs.; four,.(nine, ib.) turkey - cook for four
hrs. to 4 ; five kg (111b.) turkey - cook-
for
ook
for 4% hrs. to 51/4 hrs.; seven kg (15 lb.)
turkey - cook for 51/4 - silt hrs.; nine kg (20,
lb.) turkey,- cook for 53/4 hrs. to 6% hrs.; 11
kg (241b. ) turkey - cook for 61/4 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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AI rr,Street,p
(Across from 1lartliffrs) Prop: Marlene Armstrong &
Phone 482-5211. Tami Taylor
OPEN MONDAYS IN mamas
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a
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,rte
ac
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ng Centre
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r '9 CEa(IF1GI,1E ti
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