This is the Thanksgiving weekend and people across the province are preparing for a feed.
For some, cooking a turkey is old hat, but for others who only cook a turkey once or twice a year, there may be plenty of questions about how to cook a big bird.
That’s where Andrea Balitewicz of the Butterball Turkey Hotline comes in. She says the number one question they get is about how long it takes to thaw a turkey.
Thaw it in the fridge on a tray and allow one whole day for every four pounds. That means an 11- to 17-pound turkey will take three to four days to thaw in the fridge.
When it comes to cooking a turkey, they are plenty of methods, but an average-size bird takes about 3 to 4 hours, depending on whether it’s stuffed.
The Butterball turkey hotline is 1-800-BUTTERBALL (1-800-288-8372).
Choosing the Perfect Pairing
Meanwhile, if you’re looking for a proper pairing for turkey dinner, Jeremy Bonia of Raymond’s and the Merchant Tavern says the best bet is to choose a wine that will appeal to as many people as possible.
He spoke with VOCM’s Gerri Lynn Mackey. Listen below:
While many may be focused on the main event, health officials caution that there could be serious safety risks if poultry is not properly stored, prepared, and cooked.
As such, the provincial and federal governments have provided a list of tips to keep safety at top of mind this holiday weekend.
From the Department of Health and Community Services
When preparing poultry, bacteria can spread to other foods, surfaces or people. Follow these simple rules to avoid getting sick:
- Never rinse poultry before cooking it because the bacteria can spread wherever the water splashes
- Always wash your hands before and after you touch raw poultry:
- Wash with soap and warm water for at least 20 seconds
- Use an alcohol-based hand rub if soap and water are not available
- Use a separate plate, cutting board and tools during preparation
- Clean everything with a kitchen cleaner or bleach solution and then rinse with water:
- Kitchen cleaner (follow the instructions on the container)
Bleach solution (five ml household bleach to 750 ml of water)- Before and after preparing poultry, clean your: tools, plates, cutting boards, kitchen surfaces
- Wipe kitchen surfaces with paper towels or change dishcloths daily to avoid cross-contamination:
- Don’t use sponges as they are harder to keep bacteria-free
- Keep cold food cold and hot food hot. Try to keep your food out of the temperature danger zone, which is between 4°C (40°F) and 60°C (140°F). At these temperatures, bacteria can grow quickly and make you sick.
Meanwhile, Health Canada encourages setting a plan in place from the grocery store to storing leftovers.
That includes picking up cold or frozen foods at the end of your shopping trip, carefully washing reusable grocery bags, and never let a fresh turkey wait too long—more than two or three days—before cooking it.
Refrigerate or freeze all poultry leftovers within two hours, don’t overfill your fridge, and used chilled leftovers as soon as possible. Don’t reheat the same leftovers more than once, according to Health Canada.
Check out their full list of tips at this link.