Turkey cooking time has come again. Today Thanksgiving let's celebrate with loved ones to give thanks by cooking a turkey correctly. Here are some tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.

Preparation

Cleanliness and sterility cooking equipment are primary. After our hands direct contact with raw meat or poultry then we wash it with hot water and soap for twenty seconds. Also keep in mind to avoid direct contact between raw meat with raw foods to eat but not cooked, such as salads. Dishes where raw meat also can not be used before it washing properly and clean to avoid bacteria in raw meat or poultry products. Dishes where raw meat also can not be used again before it was washed properly and clean to prevent bacteria on raw meat or poultry products.


Cooking Process

Use a thermometer to measure the perfect temperature to cook turkey. The temperature of the whole turkey must reach 180 ° F between the breast and innermost part of thigh. If the turkey has a stuff then the center of the stuffing must reach 165°F. After the turkey removal from the oven just let it stand twenty minutes before carving.


Refrigeration

Refrigerate or freeze perishable leftovers within two hours of cooking. Subsequently prepared leftovers in a way to remove the remaining stuffing from the turkey cavity then cut into small pieces. On the wings and legs can be left intact but the breast meat should be sliced. Use a shallow container as a place to cool the stuffing and turkey separately.

Leftover turkey and stuffing can be used or frozen within three to four days and the gravy within one to two days. Thoroughly warm up to 165 ° F, or until hot and steaming.


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