Preparing the holiday turkey
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Roasting a turkey for Thanksgiving or Christmas is a tradition for many families. The process isn’t difficult, but there are some things to keep in mind.
Thaw the turkey in the refrigerator. If you don’t have time to thaw it, there are a couple of alternatives including thawing in cold water changing the water every 30 minutes and roasting the turkey from frozen. Never thaw the turkey on the counter!
Remove the turkey from the wrapping. Open the breast cavity and remove any parts of the turkey that have been placed there from the producer such as giblets or turkey gravy packets. Check the other end of the cavity for the neck or giblets.
Place the turkey in a roasting pan or electric roaster. Do Not Wash the Turkey! Research has shown that rinsing the turkey in the kitchen sink, actually splatters any bacteria present on the turkey around the surrounding area of the sink. The bacteria could end up on the counter, all over the faucet, on the other side of the sink where clean dishes may be placed, or on other foods in the area of the sink. You could contaminate ready to eat foods like salads, vegetable sticks or baked goods.
The only time it is recommended to rinse a turkey, is if the turkey has been brined. It is important to remove any food, dishes, dish drainers, dish towels and other items from around the sink before rinsing the turkey. After rinsing the cavity of the turkey, let it drain and place it into the roasting pan. Then clean the sink and area around the sink with soapy water including the faucet or sprayer.
The turkey can be coated with vegetable oil to give it a golden brown color as it roasts. Roast in the oven at 325 degrees Fahrenheit. It is unsafe to roast a turkey at a temperature less than 325 F. During the last part of the roasting process, covering the breast and top of the drumsticks with foil to keep it from getting overdone.
The turkey is done when the internal temperature measured with a food thermometer is 165 F in the thickest part of the breast, innermost part of the thigh and innermost part of the wing. Be sure to check the temperature in the center of the stuffing if you have stuffed the bird. Michigan State University Extension recommends cooking the stuffing until it measures 165 F.
