(Family Features) One of the most memorable moments at any holiday dinner is when the turkey is brought to the table. Make sure your holiday meal is a special one by following these simple tips for preparing your turkey safely.
• Don’t unwrap a frozen turkey before thawing.
• Thaw the turkey in the refrigerator for 24 hours per 5 pounds in weight. For example, a 20-pound bird takes four days to thaw. Thaw it faster by covering with cold water in the sink and changing the water every half hour per pound of turkey.
• Refrigerate the turkey as soon as it has thawed or cook it immediately.
• Lay a tent of foil loosely over the turkey to prevent over-browning.
• Never partially cook a turkey. Always cook it completely once started.
• The turkey is done when the meat thermometer is 180 degrees Fahrenheit and the stuffing is 165 degrees Fahrenheit. If you don't have a meat thermometer, look for the red stem to go up on the pop-up timer. Press a thumb and forefinger into the thick part of the drumstick to see if it feels soft or wiggle a drumstick to see if it moves easily.
• For easier carving, let the turkey stand at room temperature for at least 20 minutes.
Source: Rhodes Bake-N-Serv
Published with permission from RISMedia.