Turkey Talk From the Dietitian

No matter how delicious the rest of your Thanksgiving meal is, turkey is always the main event. If the bird is dry or flavorless, everyone will be disappointed. But, roasting a tender, juicy turkey isn’t complicated-as long as you follow some basic ground rules. From the moment you go shopping to the moment the carving begins, here’s what you should keep in mind.

Choosing The Bird:

How big a bird? About a pound of turkey per person will fill everybody up and allow for leftovers.

What about food Safety? Keep a fresh turkey in the refrigerator for only one to two days; any longer, and you risk a spoiled bird. A frozen turkey can be kept frozen as long as 12 months. When you defrost, do so in the refrigerator. Leave the turkey in its original wrapping, and place a plate beneath it allowing as long as three days for the turkey to thaw. Prevent bacterial growth by not leaving a turkey out at room temperature for more than two hours TOTAL, including before and after cooking. Use hot, soapy water to wash hands, work surfaces and utensils touched by raw poultry and it’s juices.

Seasonings And Stuffing:

Never pierce the skin with a fork or knife while basting, or precious juices will leak out during the roasting process and you’ll end up with a dry main course.

Stuffing Tips:

To save time on Thanksgiving Day, prepare the stuffing the night before, cover it in a bowl & refrigerate. Stuff the Turkey just prior to roasting it; spoon stuffing loosely into cavities. Add enough broth to remaining stuffing to moisten lightly. (about ¼ to ½ cup, depending on amount of stuffing) Generously butter a glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.

Getting ready to Bake:

The easiest way to close a bird’s cavity after stuffing it is to use the plastic leg brace that comes with the turkey. You can also tie the legs together with kitchen string.

Place a meat thermometer into the inner thigh of the turkey, making sure it does not touch bone.

Cooking With Care

There are several ways to produce a lovely, golden-brown turkey. Our favorite method is to first preheat the oven to 450 degrees. Then roast the uncovered turkey for 20-30 minutes. Next, place a very loose aluminum foil “tent’ over the bird and reduce the heat to 325 degrees. The foil keeps the turkey from drying out and getting too brown. Basting is a tried & true method of keeping the bird moist. To bast, use a spoon or bulb baster and spread the pan drippings over the bird every 30 minutes or so. Just be careful not to leave the door open for too long.

Is It Done Yet?

Your turkey is done when the meat thermometer inserted in the thigh reaches a minimum temperature of 180 degrees. Turkey breast must reach minimum of 170 degrees in the thickest part. Stuffing needs to reach 165 degrees.

Always let the turkey “rest’ for about 15 minutes before carving. This process allows the juice to redistribute throughout the bird. If you carve too soon, the juices will ooze out and the meat won’t slice evenly.

Recipes

For some delicious and nutritious recipes, please visit the Weekly Recipes section on this web site. We have provided you with the nutritional breakdown for each recipe so that you can adjust your Thanksgiving menu in accordance with any restrictions your doctor may have given you.

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