Thanksgiving is only a few weeks away. Now is the time to plan Thanksgiving dinner.
Planning dinner includes finding space for the 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. If you have a 20-pound turkey, it will take a minimum of four days to defrost. 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 being cooked.
If you do not have a food thermometer, now is a good time to purchase one. This type of thermometer does not stay in the oven in the turkey. It can be calibrated so that you know it is always accurate. Follow manufacturer’s directions for calibration.
Check the temperature of the turkey by pulling the pan out of the oven and inserting the thermometer 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. Even if your turkey has a pop-up thermometer, check the internal temperature with a chef’s food thermometer.
Experts recommend roasting a turkey at 325°, no lower. Roasting at a lower temperature may cause bacteria to grow. Once the internal temperature of the turkey reaches 165 degrees, take the turkey out of the oven and let it stand for 20 minutes before carving to allow the juices to set. This will make carving easier.
Remember to refrigerate any leftovers within two hours. Although this is tough to do with a house full of company, it is important to cool down any leftovers quickly. Leftovers left out of the refrigerator for longer than two hours are unsafe to eat.
It is important to bake or cook stuffing separate from the turkey. This year, why not make your stuffing in the crockpot?
Try this turnip recipe as a side dish with your Thanksgiving dinner.
Honey Glazed Turnips
3 turnips, medium, about 1 1/2 pounds (sliced or cubed)
2 tablespoons honey
2 tablespoons canola oil
1/4 cup water
Salt (1/4 teaspoon, to taste)
Pepper (1/4 teaspoon, to taste)
Peel turnips. Dice or slice turnips, 1/2-inch pieces. In a medium saucepan, combine honey, canola oil and water and bring to a boil. Add turnips, salt and black pepper, cover and bring to a boil. Reduce to simmer and cook for about 10 minutes. Uncover and continue to cook until turnips are golden and glazed, about 10 minutes.
