Thanksgiving is right around the corner, as they say, and the biggest part of the meal for most of us is the turkey. Thanksgiving turkey can be a great meal, or it can cause your guests to become terribly sick.
My nutrition coach would suggest that it be organic and free range. That's a topic for another post.
A fresh turkey should be purchased one or two days before you plan to serve it, unless you have a place to keep it frozen. A frozen turkey should remain in the freezer until it is placed in the refrigerator for thawing – one day for every five pounds of weight. If time is short, try soaking the bird in water. You could also save this turkey for another time and go to the store and buy a fresh turkey.
Never let your turkey thaw at room temperature. A turkey left on the kitchen counter is a breeding ground for food-poisoning bacteria.
The turkey should be cooked until the internal temperature is at least 165 degrees Fahrenheit. Remove the stuffing as soon as the turkey is out of the oven.
An even safer idea is to make the stuffing outside the turkey. The dark, moist, meaty, insides of the bird is a perfect growing environment for bacteria.
Get leftovers into the refrigerator or freezer within two hours after cooking. Turkey leftovers can be stored in the refrigerator for three to four days.
Stuffing and gravy can be stored for only one or two days. Freezer storage will save these items for up to one month.
If you can have the meal at grandma's house it is even better.
Have a wonderful family gathering on our American special holiday.