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Tips From Terry

TURKEY TIPS
DO'S AND DON'TS



DO roast your turkey at a minimum oven temperature of 325° or higher…NO long, overnight roasting at 225° or 250°.  It takes too long for the turkey to reach a safe temperature.

 

DON’T thaw your frozen turkey at room temperature.  Thaw in the refrigerator (about 24 hours for every 4 to 5 pounds) or submerged in cold  Change the water every 30 minutes or so to keep it cold.)  Cook immediately after thawing. water (make sure the turkey’s packaging is watertight with no leaks and then figure 30 minutes per pound to thaw.

 

DON’T stuff your turkey until you are ready to put it in the oven.  You can make the stuffing the night before, but refrigerate it until you’re ready to cook the turkey.

 

DO use a thermometer to check the temperature of the turkey and the stuffing.  Inserted in the thickest part of the breast and innermost part of the thigh (without touching bone), the meat thermometer should reach 165°.  Check the temperature of the center of the stuffing (whether cooked inside the turkey or in a separate dish) and it should also reach 165°.

 

DO divide leftovers into smaller portions and refrigerate or freeze within two hours of the start of your meal. 

 

DO use an oven cooking bag for easier cleanup and quicker cooking time (follow manufacturer’s directions). 


DON’T use a cooking bag if you like brown, crisp skin. 

Tips from Terry, Terry's Kitchen, Food City Recipes
Terry  Ahrens is the Consumer Affairs Director and Corporate Home Economist for the Food City supermarkets.  She holds a Bachelor's of Science degree in home economics education, with a concentration in foods and nutrition, from the University of Memphis.  Terry can be reached at ahrenst@foodcity.com.

 


 

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