If you are the host for dinner this Thanksgiving, it may be a bit overwhelming to plan, prepare and serve the traditional meal. Handling a variety of hot and cold dishes can be a challenge to keep at the correct temperature safely. Timing is everything. When you are used to cooking one or two dishes it may be manageable. However, when there are five or six dishes, it can get a bit tricky! Keeping food safe to eat requires knowing a few food safe rules.
Turkey Tip No. 1
Find space for a 20-pound turkey before you buy it. Defrosting a turkey in the refrigerator is the safest method. It takes approximately one day to defrost 5 pounds of meat. So if you have a 20-pound turkey, it will take a minimum of four days to defrost. That means it needs to be in the refrigerator by Sunday to be thawing for roasting on Thursday. If you do not have room in the refrigerator for that size turkey, maybe a 5-pound turkey breast would be a better selection. A thawed turkey can remain in the refrigerator for one or two days before cooking. Thawing turkey in the kitchen sink can be unsafe if you do not change the cold water every 30 minutes and may increase the spread of bacteria.
Turkey Tip No. 2
Purchase a food-grade chef thermometer. This type of thermometer does not stay in the oven in the turkey. You can check the temperature by pulling the pan out of the oven and inserting it into the meatiest part of the breast. Be careful not to touch the turkey bone with the tip of the thermometer. A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees Fahrenheit. Even if your turkey has a pop-up thermometer, check the internal temperature with a chef’s food thermometer.
Turkey Tip No. 3
Check your oven temperature. Experts recommend roasting a turkey at 325 degrees, no lower. Use an oven thermometer to ensure that your oven is working properly at least three days before Thanksgiving. Once the internal temperature of the turkey reaches 165 degrees, take the turkey out of the oven and let the turkey stand for 20 minutes before carving to allow the juices to set. This will make carving easier.
Turkey Tip No. 4
Write down your menu including food people are bringing. If it’s cold food, ask that they bring it in a cooler. If it’s hot food, ask that they bring it in an insulated carrier or a slow cooker to keep warm. Next, list the cooking time and temperature for the hot foods. Write down the time that the food needs to be placed in the oven or on top of the stove and when its cooking is finished. Doing this ahead of time will allow you to change your menu if need be.
Turkey Tip No. 5
Bake stuffing separate from the turkey. Some folks place the stuffing in the oven on 350 degrees right after the turkey reaches 165 degrees and comes out of the oven. Or better yet, make your stuffing in the slow cooker.
Turkey Tip No. 6
Refrigerate any leftovers within two hours. Finish carving the turkey and if you plan to make turkey soup, refrigerate the carcass within two hours also. Taking any leftover meat off the bones will reduce the time it takes to cool the meat down to the recommended 40 degrees. Although this is tough to do with a house full of company, it is important to cool down any leftovers quickly.
Here is a great recipe for slow cooker stuffing. It’s an easy recipe and will free up oven space. Enjoy!
Slow cooker stuffing
¼ cup of canola oil
2 cups chopped celery
1 cup chopped onion
2 1/2 teaspoons dried parsley
2 cups fresh mushrooms (sliced)
16 cups 100% whole-wheat bread (cubed)
1/2 cup dried cranberries
1 cup chopped apple
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3 cups low-sodium chicken broth
1 egg (beaten)
2 egg whites (beaten)
1 cup water
Sauté onion, celery, mushrooms, and parsley in oil until veggies are tender. Combine bread cubes, cranberries, and apple in a large bowl. Pour veggies over bread cubes and mix gently. Season with poultry seasoning, sage, thyme, garlic powder, and pepper. Pour in broth (just enough to moisten) and gently mix in eggs.
Transfer mixture to slow cooker and cover. Set slow cooker on high for 45 minutes; then reduce heat to low and cook for 4 to 8 hours.
