The turkey should be thawed completely before cooking. Thaw the turkey
in its original packaging in the refrigerator. Place a cookie sheet under
the turkey to ensure that liquids containing bacteria do not drip onto
other foods. Allow one day of thawing time for every six pounds.
Stuffing may be prepared and then refrigerated for up to two days.
Reheat the stuffing to 165° F before packing
loosely in the turkey cavity. Roasting should begin immediately to avoid
bacteria growth inside the cavity.
Cooking temperature of 325° F for 15
minutes per pound is usually suggested. However, time is not the best
indicator of "doneness". A stem thermometer should be used to
determine thorough cooking. Insert the stem into the turkey’s thigh
since this is the last part of the bird to become fully cooked.
Temperature should be at least 165° F. Remove
the stuffing immediately and test the temperature. Stuffing temperature
should be at least 165° F.
Leftover turkey and stuffing must be refrigerated immediately. Reheat
to at least 165° F before reserving. Discard
leftover turkey and stuffing after four days.
Be sure to clean and sanitize all cutting boards, knives and other
equipment before using for other food preparation.
USED COOKING OIL
DISPOSAL
Did you fry a turkey for a Holiday
Dinner? Wondering how to get rid of the used oil? We have an answer for
you. The Environmental Collection Center at 6400 Bridge Street,
817-871-5227, in Fort Worth will take the oil free of charge, and any
other additional household hazardous waste. You will need proof of
residence. Hours are Thursday and Friday 11 am to 7 p.m., Saturday 9 am to
3 p.m.
Please don't pour the oil down sinks
inside your home, it will clog your pipes. Please don't pour the oil
outside, it will harm the environment.
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