================================================== ===================
Turkey Safety
===========

Thawing Safely

In the refrigerator

* Thaw the turkey in its original wrap on a tray placed in the bottom
section of the refrigerator.

* Allow about 24 hours of defrost time for every 5 pounds of turkey.
Example: a 20 pound turkey will take 4 to 5 days to thaw.

* Do not thaw on the counter. Thawing at room temperature increases
the risk of bacteria growth.

* At room temperature, bacteria on the turkey can grow rapidly when
the outside portion of the bird begins to thaw. These bacteria can
multiply to dangerously high levels producing toxins that cooking may
not destroy.

In cold water

* Thawing in cold water is safe too. Submerge the bird in its wrapper
in a deep sink of cold water and change the water every 30 minutes to
keep it cold.

* Allow 30 minutes per pound to defrost a turkey in cold water. Do not
use warm or hot water.

Microwave Thawing

* Microwave thawing is another option. Make sure your microwave oven
is large enough to hold the turkey especially if the oven has a
rotating tray.

* Check manufacturer's instructions for the size turkey that will fit
into your oven.

* Caution: Microwave defrosting is irregular, creating hot spots,
which may encourage bacterial growth. Cook the turkey immediately
after defrosting. Do not store in the refrigerator for cooking later.

Stuffing Safely

* Never stuff the turkey in advance in an effort to save time.

* Once you have decided on a stuffing recipe, mix ingredients quickly
and lightly stuff the washed cavity just before placing the bird in
the oven.

* Chopping vegetable ingredients and bread preparation can be done in
advance, but liquids and/or moist ingredients should not be added to
dry ingredients until just before stuffing the turkey.

* Allow 1/2 to 3/4 cup stuffing per pound of turkey.

* Stuffing needs room to expand during cooking, do not over-stuff.

* The stuffing recipe may be more than your turkey can hold. Place
extra stuffing in a greased pan or casserole dish and bake separately.

* Stuffing contains potentially hazardous ingredients, such as broth,
eggs and meat, etc. That means these ingredients could cause illness
if not properly cooked and stored.

* Stuffing must be cooked to a minimum temperature of 165°F to be
safe.

* Stuffing should be removed from the cavity of the bird to a separate
dish before carving the turkey.

* Do not leave stuffing and other leftovers out for more than 2 hours.
Refrigerate leftovers immediately following the meal.

* Store leftover stuffing in the refrigerator and use within 1 to 2
days.

* Reheat leftover stuffing to 165 degrees F before serving.

Cooking Turkey Safely

* Decide how much turkey you will need before you shop. Buy one pound
per person or 1 1/2 pounds per person if you have hearty eaters or
want ample leftovers.

* Buy and use a meat thermometer (see Using a Thermometer). Dark meat
takes longer to cook so always insert the thermometer in the thickest
part of the turkey thigh. It will register 180°F when the turkey is
done.

* Make sure you have a roasting pan large enough for the turkey.

* Allow an adequate number of days to refrigerator-defrost a frozen
turkey (see Thawing Safely).

* Wash hands, sinks, counters, utensils and platters thoroughly with
soap and hot water before and after working with raw turkey.

* Remember to remove the giblet bag from inside the turkey.

* Stuff just before roasting or cook stuffing separate from the
turkey.

* Allow the cooked turkey to sit for at least 20 minutes before
carving. During this time juices will be redistributed and the turkey
will be easier to carve.

* After the meal, cover and store leftovers in the refrigerator as
soon as possible.

* Remember the safest margin is 2 hours from the time you take the
bird out of the oven.

* Leftover turkey will keep in the refrigerator for 3 to 4 days.

Holding Time

* If the turkey is done ahead of schedule, it is safe to hold it in
the oven at a reduced temperature, 200°F.

* Leave the thermometer in the turkey and make sure that the
temperature of the turkey does not drop below 140°F during holding
time.

* Keep the turkey covered so it does not dry out.

Storing Leftovers

* Plan ahead, clean out the refrigerator and make room for leftovers
several days before the holiday feast.

* Leftovers should be stored in the refrigerator within 2 hours after
cooking is completed. Why just 2 hours? Because bacteria that cause
food poisoning can multiply to undesirable levels on perishable foods
left at room temperature for longer than that.

* Large quantities should be divided into smaller portions and stored
in several shallow containers. Food in small amounts will chill faster
keeping it safer and fresher.

* If a large amount of turkey is left, consider freezing some for
later use. Do not wait until the turkey has been in the refrigerator
for 4 days to freeze it. Freezing will not improve the quality of the
turkey. If the turkey is frozen while it is fresh the quality will be
better upon defrosting.

Using a Thermometer

* Meat thermometers can be found in the housewares section of most
grocery stores, in department stores and in specialty stores. Buy a
thermometer, it is a sound investment in food safety.

* An instant read thermometer can be digital or dial gauge and it
comes in a storage case. Read the information on the package. Instant
read thermometers have plastic heads and cannot go into the oven while
the turkey is cooking. However, it will register the temperature of
food within 15 seconds when the metal tip is inserted up to the dimple
on the stem, thus the name "instant read." Always clean the tip before
returning it to the case.

* Standard meat thermometers are metal and designed to withstand oven
temperatures. The sensing area is from the tip to a half-inch past the
dimple. This area registers the temperature of the food. Examine the
thermometer and familiarize yourself with the dial settings.

* Positioning the thermometer in the turkey is not difficult. Always
place the thermometer in the thickest part of the thigh because the
dark meat of turkey thigh takes longer to cook than any other part.

* Place the thermometer tip in the thick part of the thigh away from
the bone. The thigh area closest to the body of the turkey is the
thickest part. While you are washing the untrussed turkey, look for a
spot to position the thermometer.

* Gently spin the head or dial of the meat thermometer around so you
can easily see the reading without removing the turkey from the oven.
As the turkey roasts, the thermometer may move out of position, don't
worry, simply reposition the thermometer. The turkey is done when the
temperature reads 180°F.

* Oven thermometers read the temperature of the air inside of the
oven. They are also useful for monitoring the temperature under the
lid of a grill. If the oven thermometer registers a higher or lower
temperature than the setting, adjust the oven temperature.

* Check the accuracy of the thermometer (especially an old one) by
placing it in a large cup of 50/50 ice and water slush for 10 minutes.
It should read 32°F. Thermometers are considered accurate if they are
within two degrees on the plus or minus side.

* To correct the temperature, use a small wrench to turn the
calibration nut until the thermometer reads 32°F. For a digital
thermometer, simply change the battery.

"Hillary Penge" > wrote in message
...
>
> ================================================== ===================
> Turkey Safety
> ===========

MASSIVE SNIP!..................


> * To correct the temperature, use a small wrench to turn the
> calibration nut until the thermometer reads 32°F. For a digital
> thermometer, simply change the battery.


Even better, feed the turkey to the dog and have a nice bit of roast beef!

Pat

"Pat P" > wrote in message
...
>
> "Hillary Penge" > wrote in message
> ...
>>
>> ================================================== ===================
>> Turkey Safety
>> ===========
>
> MASSIVE SNIP!..................
>
>
>> * To correct the temperature, use a small wrench to turn the
>> calibration nut until the thermometer reads 32°F. For a digital
>> thermometer, simply change the battery.
>
>
> Even better, feed the turkey to the dog and have a nice bit of roast beef!
>
> Pat
>

Fat chance of that, I can't remember the last time I had beef that didn't
taste revolting!

No idea what the farmers are doing to their livestock but they seem
determined to convert everyone to vegiterianism!

"ian field" > wrote in message
...
>
> "Pat P" > wrote in message
> ...
>>
>> "Hillary Penge" > wrote in message
>> ...
>>>
> Fat chance of that, I can't remember the last time I had beef that didn't
> taste revolting!
>
> No idea what the farmers are doing to their livestock but they seem
> determined to convert everyone to vegiterianism!
They are not farmers anymore and there are no farms when it comes to the
mainstream production of beef (and most other meats).
This is now an industrial 'process' and, predictably, the product is
abysmal.
--
Regards.
Ken.

Please join my team in the fight against cancer.
http://www.grid.org/services/teams/t...3-AEB0DD18A6CE

On Fri, 08 Dec 2006 15:17:58 +0000, Hillary Penge
> wrote:

>* Check the accuracy of the thermometer (especially an old one) by
>placing it in a large cup of 50/50 ice and water slush for 10 minutes.
>It should read 32°F. Thermometers are considered accurate if they are
>within two degrees on the plus or minus side.

I would think you'd be more interested in accuracy nearer the target
temperature of the cooked meat. Test the thermometer by putting it in
a pan of boiling water, making sure not to touch the bottom or sides
of the pan. Water boils at 212 degrees F. at sea level. The boiling
point drops 1.8 degrees for every 1000 feet of elevation. That means
in Denver, at 5000 feet, the water would boil at 203 degrees. You
metric people have it easier than that. Water boils at 100 degrees C.
at sea level and drops 1 degree for every 1000 feet in elevation...
oh, but if your elevation is in meters, you'll have to figure that out
on your own, or just take a peek at
http://www.apo.nmsu.edu/site/directo...mis/bpH2O.html .

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
PGP Public Key: http://zilbandy.com/pgpkey.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~

Zilbandy wrote:

> On Fri, 08 Dec 2006 15:17:58 +0000, Hillary Penge
> > wrote:
>
>> * Check the accuracy of the thermometer (especially an old one) by
>> placing it in a large cup of 50/50 ice and water slush for 10
>> minutes. It should read 32°F. Thermometers are considered accurate
>> if they are within two degrees on the plus or minus side.
>
> I would think you'd be more interested in accuracy nearer the target
> temperature of the cooked meat.

Accuracy checks via the ice water method are more accurate, safer, and
quicker to do and translates to the thermometer's calibration regardless of
target temp of cooked product.

--
Dave
www.davebbq.com

"ian field" > wrote in message
...
>
> "Pat P" > wrote in message
> ...
>>
>> "Hillary Penge" > wrote in message
>> ...
>>>
>>> ================================================== ===================
>>> Turkey Safety
>>> ===========
>>
>> MASSIVE SNIP!..................
>>
>>
>>> * To correct the temperature, use a small wrench to turn the
>>> calibration nut until the thermometer reads 32°F. For a digital
>>> thermometer, simply change the battery.
>>
>>
>> Even better, feed the turkey to the dog and have a nice bit of roast
>> beef!
>>
>> Pat
>>
>
> Fat chance of that, I can't remember the last time I had beef that didn't
> taste revolting!
>
> No idea what the farmers are doing to their livestock but they seem
> determined to convert everyone to vegiterianism!

Depends where you get it and how you cook it! We have a couple of small
local butchers who know how to hang it and keep it properly - and, no doubt,
get it from good local sources.

White turkeys are "plastic", and the bronze ones, although excellent, are
too darned expensive.

Pat

On Fri, 8 Dec 2006 10:13:55 -0800, "Dave Bugg" >
wrote:

>> I would think you'd be more interested in accuracy nearer the target
>> temperature of the cooked meat.
>
>Accuracy checks via the ice water method are more accurate, safer, and
>quicker to do and translates to the thermometer's calibration regardless of
>target temp of cooked product.

There are three things to consider when calibrating any linear system.
The low end of the range, the high end of the range, and the linearity
of the system. You're idea checks the low end and assumes near perfect
linearity. My idea checks the high end and depends less on perfect
linearity to get the reading at some mid range point. The fact is,
even if you are shooting for a target temperature as low as 140
degrees, your calibration point is over 100 degress from that point.
Mine is 70 degrees from the target point. If the linearity is not
perfect, there's a good likelyhood that my way will produce a more
accurate result at the target temperature. One thing to do when buying
any non electronic thermometer is to look at all of them on the shelf
and compare the room temperature readings. Reject the highest readings
and the lowest readings and pick one with a reading in the middle.
This will likely result in a more accurate thermometer at all ranges,
unless there are only two to choose from.

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
PGP Public Key: http://zilbandy.com/pgpkey.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~

Zilbandy wrote:

> On Fri, 8 Dec 2006 10:13:55 -0800, "Dave Bugg" >
> wrote:
>
>>> I would think you'd be more interested in accuracy nearer the target
>>> temperature of the cooked meat.
>>
>> Accuracy checks via the ice water method are more accurate, safer,
>> and quicker to do and translates to the thermometer's calibration
>> regardless of target temp of cooked product.
>
> There are three things to consider when calibrating any linear system.

Sorry, but that simply is not an issue.


--
Dave
www.davebbq.com

On Fri, 8 Dec 2006 15:40:14 -0800, "Dave Bugg" >
wrote:

>> There are three things to consider when calibrating any linear system.
>
>Sorry, but that simply is not an issue.

Well, we obviously disagree. Others can read this part of the thread
and make up their own minds on whose advice is better suited for
testing a turkey at 180 degrees. My way is likely to produce a
fraction of the potential error since mine was calibrated a mere 30
degrees from where it will be used, instead of nearly 150, but it's
your thermometer, and your turkey. I'm done.

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
PGP Public Key: http://zilbandy.com/pgpkey.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~

Zilbandy wrote:
>
> Well, we obviously disagree. Others can read this part of the thread
> and make up their own minds on whose advice is better suited for
> testing a turkey at 180 degrees. My way is likely to produce a
> fraction of the potential error since mine was calibrated a mere 30
> degrees from where it will be used, instead of nearly 150, but it's
> your thermometer, and your turkey. I'm done.

Well, public health inspectors also disagree with you. The ice water method
of calibration is the method they prefer to see, and in most cases *insist*
be done . I've spent far more time checking the calibration of various types
of cooking thermometers than most folks (with the health of my customers
riding on what I do) and I have never seen the issue of non-linearity that
you've brought up. Even using thermocouple thermometers, measuring their
readings in meat against the thermometers that have been ice-water
calibrated, shows that there is NO non-linearity issues. The ice-water
calibrated thermometers are within + or - 2 degrees of the thermocouple
measurement.

I would hazard to guess that your theoretical concern -- which is all it
is -- is a straw that you've thrown out because YOU prefer to take the time
to boil water, calculate the current barometic pressure, add in adjustments
for altitude, then come to a conclusion about your themometer's accuracy.

The fact is, boiling water cannot provide a calibration standard of
certainty for a variety of reasons, among which are barometric pressures and
altitude. Not a big deal, but more problematic than your un-proven concern
of non-linearity.

On Fri, 08 Dec 2006 10:17:58 -0500, Hillary Penge
> wrote:

>
> ================================================== ===================
> Turkey Safety
> ===========
>
> Thawing Safely
>
> In the refrigerator
>
> * Thaw the turkey in its original wrap on a tray placed in the bottom
> section of the refrigerator.
>
> * Allow about 24 hours of defrost time for every 5 pounds of turkey.
> Example: a 20 pound turkey will take 4 to 5 days to thaw.
>
> * Do not thaw on the counter. Thawing at room temperature increases
> the risk of bacteria growth.
>
> * At room temperature, bacteria on the turkey can grow rapidly when
> the outside portion of the bird begins to thaw. These bacteria can
> multiply to dangerously high levels producing toxins that cooking may
> not destroy.
>
> In cold water
>
> * Thawing in cold water is safe too. Submerge the bird in its wrapper
> in a deep sink of cold water and change the water every 30 minutes to
> keep it cold.
>
> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
> use warm or hot water.
>
> Microwave Thawing
>
> * Microwave thawing is another option. Make sure your microwave oven
> is large enough to hold the turkey especially if the oven has a
> rotating tray.
>
> * Check manufacturer's instructions for the size turkey that will fit
> into your oven.
>
> * Caution: Microwave defrosting is irregular, creating hot spots,
> which may encourage bacterial growth. Cook the turkey immediately
> after defrosting. Do not store in the refrigerator for cooking later.
>
> Stuffing Safely
>
> * Never stuff the turkey in advance in an effort to save time.
>
> * Once you have decided on a stuffing recipe, mix ingredients quickly
> and lightly stuff the washed cavity just before placing the bird in
> the oven.
>
> * Chopping vegetable ingredients and bread preparation can be done in
> advance, but liquids and/or moist ingredients should not be added to
> dry ingredients until just before stuffing the turkey.
>
> * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
>
> * Stuffing needs room to expand during cooking, do not over-stuff.
>
> * The stuffing recipe may be more than your turkey can hold. Place
> extra stuffing in a greased pan or casserole dish and bake separately.
>
> * Stuffing contains potentially hazardous ingredients, such as broth,
> eggs and meat, etc. That means these ingredients could cause illness
> if not properly cooked and stored.
>
> * Stuffing must be cooked to a minimum temperature of 165°F to be
> safe.
>
> * Stuffing should be removed from the cavity of the bird to a separate
> dish before carving the turkey.
>
> * Do not leave stuffing and other leftovers out for more than 2 hours.
> Refrigerate leftovers immediately following the meal.
>
> * Store leftover stuffing in the refrigerator and use within 1 to 2
> days.
>
> * Reheat leftover stuffing to 165 degrees F before serving.
>
> Cooking Turkey Safely
>
> * Decide how much turkey you will need before you shop. Buy one pound
> per person or 1 1/2 pounds per person if you have hearty eaters or
> want ample leftovers.
>
> * Buy and use a meat thermometer (see Using a Thermometer). Dark meat
> takes longer to cook so always insert the thermometer in the thickest
> part of the turkey thigh. It will register 180°F when the turkey is
> done.
>
> * Make sure you have a roasting pan large enough for the turkey.
>
> * Allow an adequate number of days to refrigerator-defrost a frozen
> turkey (see Thawing Safely).
>
> * Wash hands, sinks, counters, utensils and platters thoroughly with
> soap and hot water before and after working with raw turkey.
>
> * Remember to remove the giblet bag from inside the turkey.
>
> * Stuff just before roasting or cook stuffing separate from the
> turkey.
>
> * Allow the cooked turkey to sit for at least 20 minutes before
> carving. During this time juices will be redistributed and the turkey
> will be easier to carve.
>
> * After the meal, cover and store leftovers in the refrigerator as
> soon as possible.
>
> * Remember the safest margin is 2 hours from the time you take the
> bird out of the oven.
>
> * Leftover turkey will keep in the refrigerator for 3 to 4 days.
>
> Holding Time
>
> * If the turkey is done ahead of schedule, it is safe to hold it in
> the oven at a reduced temperature, 200°F.
>
> * Leave the thermometer in the turkey and make sure that the
> temperature of the turkey does not drop below 140°F during holding
> time.
>
> * Keep the turkey covered so it does not dry out.
>
> Storing Leftovers
>
> * Plan ahead, clean out the refrigerator and make room for leftovers
> several days before the holiday feast.
>
> * Leftovers should be stored in the refrigerator within 2 hours after
> cooking is completed. Why just 2 hours? Because bacteria that cause
> food poisoning can multiply to undesirable levels on perishable foods
> left at room temperature for longer than that.
>
> * Large quantities should be divided into smaller portions and stored
> in several shallow containers. Food in small amounts will chill faster
> keeping it safer and fresher.
>
> * If a large amount of turkey is left, consider freezing some for
> later use. Do not wait until the turkey has been in the refrigerator
> for 4 days to freeze it. Freezing will not improve the quality of the
> turkey. If the turkey is frozen while it is fresh the quality will be
> better upon defrosting.
>
> Using a Thermometer
>
> * Meat thermometers can be found in the housewares section of most
> grocery stores, in department stores and in specialty stores. Buy a
> thermometer, it is a sound investment in food safety.
>
> * An instant read thermometer can be digital or dial gauge and it
> comes in a storage case. Read the information on the package. Instant
> read thermometers have plastic heads and cannot go into the oven while
> the turkey is cooking. However, it will register the temperature of
> food within 15 seconds when the metal tip is inserted up to the dimple
> on the stem, thus the name "instant read." Always clean the tip before
> returning it to the case.
>
> * Standard meat thermometers are metal and designed to withstand oven
> temperatures. The sensing area is from the tip to a half-inch past the
> dimple. This area registers the temperature of the food. Examine the
> thermometer and familiarize yourself with the dial settings.
>
> * Positioning the thermometer in the turkey is not difficult. Always
> place the thermometer in the thickest part of the thigh because the
> dark meat of turkey thigh takes longer to cook than any other part.
>
> * Place the thermometer tip in the thick part of the thigh away from
> the bone. The thigh area closest to the body of the turkey is the
> thickest part. While you are washing the untrussed turkey, look for a
> spot to position the thermometer.
>
> * Gently spin the head or dial of the meat thermometer around so you
> can easily see the reading without removing the turkey from the oven.
> As the turkey roasts, the thermometer may move out of position, don't
> worry, simply reposition the thermometer. The turkey is done when the
> temperature reads 180°F.
>
> * Oven thermometers read the temperature of the air inside of the
> oven. They are also useful for monitoring the temperature under the
> lid of a grill. If the oven thermometer registers a higher or lower
> temperature than the setting, adjust the oven temperature.
>
> * Check the accuracy of the thermometer (especially an old one) by
> placing it in a large cup of 50/50 ice and water slush for 10 minutes.
> It should read 32°F. Thermometers are considered accurate if they are
> within two degrees on the plus or minus side.
>
> * To correct the temperature, use a small wrench to turn the
> calibration nut until the thermometer reads 32°F. For a digital
> thermometer, simply change the battery.
>

OK thanks.

Hillary Penge wrote:
> ================================================== ===================
> Turkey Safety
> ===========

Nice timing...yesterday I was wondering when you were going to show up... in
fact , I might even have been thinking it at the exact time you posted this
message!

On 2006-12-08, Hillary Penge <h.j.penge88> wrote:
>
>================================================= ====================
> Turkey Safety
>===========

1. Never go turkey hunting with Dick Cheney.



nb

marika > writes
>On Fri, 08 Dec 2006 10:17:58 -0500, Hillary Penge
> wrote:
>
>>
>> ================================================== ===================
>> Turkey Safety
>> ===========
[snip]
>
>OK thanks.

.... for nothing! :-(

Reported for abuse for excessive cross-posting and excessive quoting :-(
--
vg4cysss7001

On Sun, 10 Dec 2006 21:37:33 +0000, vg4cysss7001
> wrote:

>marika > writes
>>On Fri, 08 Dec 2006 10:17:58 -0500, Hillary Penge
> wrote:
>>
>>>
>On Fri, 08 Dec 2006 10:17:58 -0500, Hillary Penge
> wrote:
>
>>
>> ================================================== ===================
>> Turkey Safety
>> ===========
>>
>> Thawing Safely
>>
>> In the refrigerator
>>
>> * Thaw the turkey in its original wrap on a tray placed in the bottom
>> section of the refrigerator.
>>
>> * Allow about 24 hours of defrost time for every 5 pounds of turkey.
>> Example: a 20 pound turkey will take 4 to 5 days to thaw.
>>
>> * Do not thaw on the counter. Thawing at room temperature increases
>> the risk of bacteria growth.
>>
>> * At room temperature, bacteria on the turkey can grow rapidly when
>> the outside portion of the bird begins to thaw. These bacteria can
>> multiply to dangerously high levels producing toxins that cooking may
>> not destroy.
>>
>> In cold water
>>
>> * Thawing in cold water is safe too. Submerge the bird in its wrapper
>> in a deep sink of cold water and change the water every 30 minutes to
>> keep it cold.
>>
>> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
>> use warm or hot water.
>>
>> Microwave Thawing
>>
>> * Microwave thawing is another option. Make sure your microwave oven
>> is large enough to hold the turkey especially if the oven has a
>> rotating tray.
>>
>> * Check manufacturer's instructions for the size turkey that will fit
>> into your oven.
>>
>> * Caution: Microwave defrosting is irregular, creating hot spots,
>> which may encourage bacterial growth. Cook the turkey immediately
>> after defrosting. Do not store in the refrigerator for cooking later.
>>
>> Stuffing Safely
>>
>> * Never stuff the turkey in advance in an effort to save time.
>>
>> * Once you have decided on a stuffing recipe, mix ingredients quickly
>> and lightly stuff the washed cavity just before placing the bird in
>> the oven.
>>
>> * Chopping vegetable ingredients and bread preparation can be done in
>> advance, but liquids and/or moist ingredients should not be added to
>> dry ingredients until just before stuffing the turkey.
>>
>> * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
>>
>> * Stuffing needs room to expand during cooking, do not over-stuff.
>>
>> * The stuffing recipe may be more than your turkey can hold. Place
>> extra stuffing in a greased pan or casserole dish and bake separately.
>>
>> * Stuffing contains potentially hazardous ingredients, such as broth,
>> eggs and meat, etc. That means these ingredients could cause illness
>> if not properly cooked and stored.
>>
>> * Stuffing must be cooked to a minimum temperature of 165°F to be
>> safe.
>>
>> * Stuffing should be removed from the cavity of the bird to a separate
>> dish before carving the turkey.
>>
>> * Do not leave stuffing and other leftovers out for more than 2 hours.
>> Refrigerate leftovers immediately following the meal.
>>
>> * Store leftover stuffing in the refrigerator and use within 1 to 2
>> days.
>>
>> * Reheat leftover stuffing to 165 degrees F before serving.
>>
>> Cooking Turkey Safely
>>
>> * Decide how much turkey you will need before you shop. Buy one pound
>> per person or 1 1/2 pounds per person if you have hearty eaters or
>> want ample leftovers.
>>
>> * Buy and use a meat thermometer (see Using a Thermometer). Dark meat
>> takes longer to cook so always insert the thermometer in the thickest
>> part of the turkey thigh. It will register 180°F when the turkey is
>> done.
>>
>> * Make sure you have a roasting pan large enough for the turkey.
>>
>> * Allow an adequate number of days to refrigerator-defrost a frozen
>> turkey (see Thawing Safely).
>>
>> * Wash hands, sinks, counters, utensils and platters thoroughly with
>> soap and hot water before and after working with raw turkey.
>>
>> * Remember to remove the giblet bag from inside the turkey.
>>
>> * Stuff just before roasting or cook stuffing separate from the
>> turkey.
>>
>> * Allow the cooked turkey to sit for at least 20 minutes before
>> carving. During this time juices will be redistributed and the turkey
>> will be easier to carve.
>>
>> * After the meal, cover and store leftovers in the refrigerator as
>> soon as possible.
>>
>> * Remember the safest margin is 2 hours from the time you take the
>> bird out of the oven.
>>
>> * Leftover turkey will keep in the refrigerator for 3 to 4 days.
>>
>> Holding Time
>>
>> * If the turkey is done ahead of schedule, it is safe to hold it in
>> the oven at a reduced temperature, 200°F.
>>
>> * Leave the thermometer in the turkey and make sure that the
>> temperature of the turkey does not drop below 140°F during holding
>> time.
>>
>> * Keep the turkey covered so it does not dry out.
>>
>> Storing Leftovers
>>
>> * Plan ahead, clean out the refrigerator and make room for leftovers
>> several days before the holiday feast.
>>
>> * Leftovers should be stored in the refrigerator within 2 hours after
>> cooking is completed. Why just 2 hours? Because bacteria that cause
>> food poisoning can multiply to undesirable levels on perishable foods
>> left at room temperature for longer than that.
>>
>> * Large quantities should be divided into smaller portions and stored
>> in several shallow containers. Food in small amounts will chill faster
>> keeping it safer and fresher.
>>
>> * If a large amount of turkey is left, consider freezing some for
>> later use. Do not wait until the turkey has been in the refrigerator
>> for 4 days to freeze it. Freezing will not improve the quality of the
>> turkey. If the turkey is frozen while it is fresh the quality will be
>> better upon defrosting.
>>
>> Using a Thermometer
>>
>> * Meat thermometers can be found in the housewares section of most
>> grocery stores, in department stores and in specialty stores. Buy a
>> thermometer, it is a sound investment in food safety.
>>
>> * An instant read thermometer can be digital or dial gauge and it
>> comes in a storage case. Read the information on the package. Instant
>> read thermometers have plastic heads and cannot go into the oven while
>> the turkey is cooking. However, it will register the temperature of
>> food within 15 seconds when the metal tip is inserted up to the dimple
>> on the stem, thus the name "instant read." Always clean the tip before
>> returning it to the case.
>>
>> * Standard meat thermometers are metal and designed to withstand oven
>> temperatures. The sensing area is from the tip to a half-inch past the
>> dimple. This area registers the temperature of the food. Examine the
>> thermometer and familiarize yourself with the dial settings.
>>
>> * Positioning the thermometer in the turkey is not difficult. Always
>> place the thermometer in the thickest part of the thigh because the
>> dark meat of turkey thigh takes longer to cook than any other part.
>>
>> * Place the thermometer tip in the thick part of the thigh away from
>> the bone. The thigh area closest to the body of the turkey is the
>> thickest part. While you are washing the untrussed turkey, look for a
>> spot to position the thermometer.
>>
>> * Gently spin the head or dial of the meat thermometer around so you
>> can easily see the reading without removing the turkey from the oven.
>> As the turkey roasts, the thermometer may move out of position, don't
>> worry, simply reposition the thermometer. The turkey is done when the
>> temperature reads 180°F.
>>
>> * Oven thermometers read the temperature of the air inside of the
>> oven. They are also useful for monitoring the temperature under the
>> lid of a grill. If the oven thermometer registers a higher or lower
>> temperature than the setting, adjust the oven temperature.
>>
>> * Check the accuracy of the thermometer (especially an old one) by
>> placing it in a large cup of 50/50 ice and water slush for 10 minutes.
>> It should read 32°F. Thermometers are considered accurate if they are
>> within two degrees on the plus or minus side.
>>
>> * To correct the temperature, use a small wrench to turn the
>> calibration nut until the thermometer reads 32°F. For a digital
>> thermometer, simply change the battery.
>>
>[snip]
>>
>>OK thanks.
>
>... for nothing! :-(
>
>Reported for abuse for excessive cross-posting and excessive quoting :-(

[unsnipped to annoy you, you sad ****]

Make sure you report me too, ****.

http://forumpics.info/v/Insults/jesuslovesyou.jpg.html

fredc > writes
>On Sun, 10 Dec 2006 21:37:33 +0000, vg4cysss7001
> wrote:
>
>>marika > writes
[snip]
>>Reported for abuse for excessive cross-posting and excessive quoting :-(
>
>[unsnipped to annoy you, you sad ****]
>

Takes much more than that to annoy me, sonny :-)

>Make sure you report me too, ****.

Only too happy to oblige.

Do all inarticulate people have a problem with female genitalia?
Closet ***?
--
vg4cysss7001

On Mon, 11 Dec 2006 04:16:13 +0000, vg4cysss7001
> wrote:

>fredc > writes
>>On Sun, 10 Dec 2006 21:37:33 +0000, vg4cysss7001
> wrote:
>>
>>>marika > writes
>[snip]
>>>Reported for abuse for excessive cross-posting and excessive quoting :-(
>>
>>[unsnipped to annoy you, you sad ****]
>>
>
>Takes much more than that to annoy me, sonny :-)
>
>>Make sure you report me too, ****.
>
>Only too happy to oblige.

Nice one.

Here's another for you to report, you shit eating ****.

"Pat P" > wrote in message
...
>
> "Hillary Penge" > wrote in message
> ...
>>
>> ================================================== ===================
>> Turkey Safety
>> ===========
>
> MASSIVE SNIP!..................
>
>
>> * To correct the temperature, use a small wrench to turn the
>> calibration nut until the thermometer reads 32°F. For a digital
>> thermometer, simply change the battery.
>
>
> Even better, feed the turkey to the dog and have a nice bit of roast beef!
>
> Pat

Good idea. But this year we are having Guinea Fowl for a change. Much
nicer than Turkey, and makes a change from Beef.

J

fredc wrote:
> On Mon, 11 Dec 2006 04:16:13 +0000, vg4cysss7001
> > wrote:
>
>>fredc > writes
>>>On Sun, 10 Dec 2006 21:37:33 +0000, vg4cysss7001
> wrote:
>>>
>>>>marika > writes
>>[snip]
>>>>Reported for abuse for excessive cross-posting and excessive quoting :-(
>>>
>>>[unsnipped to annoy you, you sad ****]
>>>
>>
>>Takes much more than that to annoy me, sonny :-)
>>
>>>Make sure you report me too, ****.
>>
>>Only too happy to oblige.
>
> Nice one.
>
> Here's another for you to report, you shit eating ****.
>
>

Shuttup.
--
ah