Perfect Thanksgiving!

Peggy R. Anderson

Extension Agent

November 16, 2011

Your Perfect Thanksgiving Meal is Just a Click Away!

I receive a great email newsletter from the University of Nebraska-Lincoln called Cook it Quick! The November issue is packed with everything you need to know about preparing your turkey dinner from thawing your turkey, roasting, carving your turkey and making gravy. Here’s the link to the current issue filled with information and u-tube videos to help you the day of. Check it out; it will save you time and frustration, http://food.unl.edu/web/safety/thanksgiving-food-prep#12.

Preparing Your Turkey the Day Before

Alice Henneman, a registered dietician and extension educator from the University of Nebraska-Lincoln Extension Service in Lancaster County along with Joyce Jensen with the Lincoln-Lancaster County Health Department share some great information on how to cook a turkey the day before serving it. Maybe that’s an option that might work for you!

Sometimes it may be easier to prepare your turkey the day before you plan to serve it. If you do, follow these guidelines. Please note these directions apply to roasting your turkey ONE day before your meal.

1.      Wait about 20 minutes after removing the turkey from the oven to allow the juices to distribute. Be sure to follow safe procedures for thawing and roasting your turkey before you proceed to this first step. For more information, go to the USDA Let’s Talk Turkey site.

2.      Slice breast meat; legs and wings may be left whole. Place turkey in shallow containers; limit depth to less than 2 inches. Metal containers cool faster than glass-type pans. Also, refrigerate any broth saved for making gravy in shallow containers. Make sure you wash your hands with soap and warm water for about 20 seconds before you beging slicing your turkey.

3.      Refrigerate turkey, loosely covered. You can place loosely covered foods in the refrigerator while still warm; cover tightly when food is completely cooled.

4.      When serving your turkey the next day, the USDA Meat and Poultry Hotline advises that cooked turkey may be eaten cold or reheated. To reheat your turkey, USDA gives the following recommendations:

o   In the Oven

§  Set the oven temperature no lower than 325 degrees F.

§  Reheat turkey to an internal temperature of 165 degrees R. Use a food thermometer to check the internal temperature.

§  To keep the turkey moist, add a little broth or water and cover.

o   In the Microwave Oven

§  Cover your food and rotate it for even heating. Allow standing time.

§  Check the internal temperature of your food with a food thermometer to make sure it reaches 165 degrees f.

§  Consult your microwave over owner’s manual for recommended times and power levels.

o   If you are planning to travel and bring the turkey, it’s safest and easiest to travel with it pre-cooked and cold. Carry it in an insulated cooler with lots of ice or frozen gel-packs to keep the cooler temperature under 40 degrees r. Then reheat the turkey at your final destination.

5.      If you make your gravy the day before, refrigerate it in a shallow container. Bring gravy to a rolling boil when reheating it.

6.       After your meal, either freeze leftover turkey or plan to eat it within 3 to 4 days of the day it was originally prepared. Eat gravy within 1 or 2 days of original preparation date. Be aware if you freeze leftover gravy, it may tend to separate when it thaws. Stirring gravy—especially with a whisk—during reheating will help it recombine. In general, gravy made with flour may reheat better than gravy made with cornstarch.

7.      Once removed from the oven, the reheated turkey shouldn’t set at room temperature longer than 2 hours TOTAL time. For best safety and quality, avoid reheating and cooling your turkey multiple times. Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours.

Schedule

Wednesday, November 16 – Burke County

Thursday, November 17 – Divide County

Friday, November 18 – Burke County

Monday, November 21 – Burke County

Tuesday, November 22 – Divide County