BUTTERBALL'S
TOP 10
LIST OF TURKEY QUESTIONS
From first-timers to seasoned
pros, cooks of all levels may experience anxiety over preparing
the holiday turkey dinner. Fortunately, the Butterball Turkey
Talk-Line is available to smooth Americans' ruffled feathers
by providing expert, one-on-one turkey-related advice. Every
November and December, the Talk-Line's 48 professionally trained
home economists respond to nearly 170,000 inquiries on virtually
every turkey topic, from thawing to carving.
Here are the ten most commonly asked questions:
1. What's the best way to thaw
a turkey?
Answer: Refrigerator thawing is recommended.
However, if short on time, submerge the turkey in cold water.
Thawing turkey at room temperature allows bacterial growth and
is not recommended.
Directions for Refrigerator Thawing:
- Thaw breast side up in its unopened
wrapper on a tray in the refrigerator.
- Allow at least one day of thawing
for every four pounds of turkey.
- Cold Water Thawing:
- Place breast down in its unopened
wrapper in cold water to cover.
- Change the water every 30 minutes
to keep surface cold.
- Estimate minimum thawing time
to be 30 minutes per pound for whole turkey.
4. Where does the meat thermometer
go?
Answer: If stuffed, the tip of the meat thermometer
should be placed inside the stuffed cavity of the turkey. If
unstuffed, the tip of the meat thermometer should be placed in
the thigh muscle just above and beyond the lower part of the
thigh bone, but not touching the bone, and pointing toward the
body.
- If using an oven-safe meat thermometer,
insert the thermometer prior to placing the turkey in the oven
and leave in while the turkey is roasting. Turn the thermometer
so it can be read while the turkey is in the oven.
- If using an instant-read meat
thermometer, do not leave the thermometer in the turkey during
roasting.
Continued
on next page...
|
