Turkey Questions

Tired of cooking the turkey in an oven? Here are some general instructions from the National Turkey Federation on how to deep fry a turkey:

Some additional words of caution: Wear long-sleeved clothing, long pants, and protective eyewear. Pull your hair back. Keep people -- especially kids -- and pets away from the cooking area. Have a fire extinguisher and potholders at the ready. Never fry indoors, on a wooden deck, or on a concrete driveway or patio. Never leave the hot oil unattended. Tired of traditional turkey recipes? Get inspired for new spins on turkey with these sites:

The National Turkey Federation recommends that you store raw turkey in its original wrapper in the freezer if the turkey is frozen and you don't plan to thaw it for a while.

However, to thaw a frozen turkey, keep the turkey in its wrapper and transfer it from the freezer to the refrigerator until thawed; do not thaw at room temperature.

Raw turkey may be stored in the refrigerator for one or two days, and for up to 12 months in the freezer. Turkey breasts may be stored in the refrigerator for one or two days, but only up to three months in the freezer.

Cooked, leftover turkey should be carved from the bone, separated from the stuffing and stored in a covered container in the refrigerator or freezer within two hours of cooking. Use the leftovers within three to four days if refrigerated, within three to four months if frozen.

Leftover turkey gravy, by the way, should be eaten within one to two days of cooking. Bring the gravy to a boil before serving again.

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Want to upgrade your Thanksgiving menu? Here are ways to spice up dinner without getting the family in an uproar.

Step One: Add a Dish. If you want to make big changes, talk it over with your family before shopping. How much change are they able to tolerate? If the response is "forget about it," then you may have to start thinking deviously. (See Step 3 below.)

Otherwise, you could merely add a dish to the menu. A squash soup or pumpkin bisque is simple and quick to make, and will make you feel that you've updated the menu. Even a boxed cake mix decorated for the holiday can brighten your spirits and make you feel better about the fact that you cook the same thing year after year.

Step 2: Don't Mess with the Original. Provide the traditional dish plus another one that's more up your alley. It's more work, but don't try to get away with changing a traditional recipe and leaving your family high and dry at the table without the dish they expected. Offer something else they may find they like better; you can jettison the old recipe the following year.

If you take this route, don't mess with the big stuff; start with side dishes. The weaning process may be long and tedious, but rewards wait at the end.

Stuffing may be another story. Some families consider it the Holy Grail of the Thanksgiving meal, while others barely touch the stuff. If yours is in the latter category, feel free to substitute corn bread for bread, add some sausage or chopped oysters, or toss in some dried cranberries or raisins.

Step 3: Become devious. Just plain sneak stuff into the food and let the chips-and jaws- fall where they may.

Be warned, though, that sometimes these attempts can come back to bite you. You could end up with a new dish that you might consider just as tired as the one it replaced-and the family may be crazy about it.

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Need to brush up on tips and ideas for Thanksgiving? Serving up a turkey for Christmas dinner but not sure where to start? Here are a few facts and tips about turkey that are sure to get you going on your turkey-cooking endeavors:

Fryer-Roaster Turkeys: Fryer-roasters generally weigh 5 to 8 pounds and are no more than 4 months old. Young hens (females) and toms (male) are between 5 to 7 months old. Hens usually weigh between 8 to 16 pounds, while toms can weigh 20 pounds or more. Yearlings are 1 year old or older.

Thermometers: Some turkeys have implanted pop-up thermometers that indicate when the bird is done cooking. Others, labeled "self-basting," have been injected with butter or vegetable oil.

What Size Turkey: Allot about 1-1/2 pounds of turkey per guest; for instance, buy a 12-pound turkey for a party of 8. This includes more than enough for leftovers.

Defrosting: Frozen turkeys will take 24 hours for every 5 pounds to defrost in the refrigerator. An easier -- and less space-consuming -- way to defrost your bird is to place it in a large pot or sink and cover it with cold water. Keep the water cold by changing it every 2 hours or so. Thawing a turkey in this manner should take about 30 minutes per pound.

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Carving a turkey involves more than a sharp knife and large serving fork. Unless you plan on eating the entire bird yourself, you might want to brush up on your everyday knowledge of turkey-carving know-how. Check out these tips on how to carve perfect portions and scrumptious slices of turkey.

Once you've carved your turkey to the bone, you can snag the wishbone and toss the carcass, or save the bones to make a turkey soup.

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Q. How long can the holiday turkey be left out at room temperature?

A. Any turkey remaining after the holiday meal should be stored within 2 hours of serving. Bacteria grow very rapidly at room temperature, and refrigeration won't kill microorganisms that have already grown.

Wrap the meat in plastic or foil, then seal it inside plastic bags. Cooked turkey can be stored 3 to 4 days in the refrigerator and up to 4 months in the freezer.

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This year, take the stress out of Thanksgiving and enjoy a delicious moist turkey, following these useful steps.

The best method to determine doneness is to check the internal temperature of the turkey. Internal temperature can easily be measured by using an oven-proof thermometer or an instant-read thermometer. These devices are available at your local grocery store.

An oven-proof thermometer should be inserted into the thickest part of the thigh before the turkey is placed in the oven. The turkey is cooked when the internal temperature of the thigh reaches 180°F or the breast reaches 170°F. These temperatures are the level at which all harmful bacteria (including salmonella) are killed.

Although many turkeys come with pop-up timers, they are not reliable for determining doneness.

If you are stuffing the body cavity of the turkey, do so just before placing the turkey in the oven. Stuffing should be cooked to an internal temperature of 165°F. Roasting time also increases when cooking a stuffed turkey.

Let the turkey stand for 15 to 30 minutes (depending on the size) before carving; this will allow the juices to evenly distribute throughout the bird and make carving easier.

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For a change of pace this holiday season, why not try making boneless turkey breasts and tenderloins instead. It's also a great for added convenience if you're short on preparation time this year.

These boneless cuts offer the advantages of reduced (or no) thawing time, shorter cooking times and enough white meat for everyone.

In addition, white turkey meat has significantly less fat than a traditional dark meat portion. Count on about 1/3 pound per serving for most boneless cuts.

Tired of traditional turkey recipes? Get inspired for new spins on turkey with these sites: