Turkey Preparation

Perfectly juicy turkey with a dollop of mashed potatoes on the side — there's not much that tastes better during the holidays.

Just be sure to serve up a side of safety with your home-cooked meal. Certain types of bacteria can thrive in turkey that's not safely prepared, cooked or chilled.

These food-safety steps are as important for veteran chefs as they are for first-timers:

1. Thawing

Do not thaw a turkey at room temperature. Leave it in its original packaging, or put it in a leak-proof bag. Then, choose an option:

• Thaw on a tray in the fridge. Allow about one day of defrosting for every 5 pounds. For a 20-pound bird, you need four to five days, for example.
• Thaw in cold water. Change the water every 30 minutes to keep it cold. Allow about one hour for every 2 pounds of turkey — 10 hours for a 20-pounder.

Tip: For option two, set a timer so you don't forget about your bathing bird. And, cook it immediately after thawing.

2. Cooking

Use times on packages or from a cookbook as a guide. But, always use a meat thermometer to make sure the bird is properly done. The internal temperature must reach at least 165° F.

Tip: Place the thermometer in the innermost part of the thigh and wing and the thickest part of the breast.

3. Dressing

The safest way to cook dressing is in its own separate dish — not inside the bird. This helps prevent food-borne illness. Cook dressing to 165° F.

Tip: Use the turkey's cavity to add extra flavor. Place fresh herbs and chunks of onions, apples or lemon in it, for example. Discard items before serving.

4. Storing

Within two hours of cooking, refrigerate any leftovers. Use small, shallow containers to help chill foods quickly. Cut any large sections of turkey meat into smaller pieces. Store turkey separately from dressing and other dishes.

By Melanie R. Polk, M.M.Sc., R.D, F.A.D.A.