The Thanksgiving Turkey

Tips and Tidbits

• When choosing a turkey, plan on 1 lb per person, or 1 ½ lbs each for plenty of leftovers.
• Fresh or frozen: If you’re buying an unfrozen fresh bird, don’t get it more than two days ahead of time. Frozen turkeys will keep up to a year in the freezer.
• Never thaw the bird at room temperature, and leave yourself lots of time for this process. You can thaw the bird in the fridge, in a water bath, or use a combination of methods. Don’t use the microwave, which provides uneven and sometimes unpalatable results.
• To catch the juices, make sure your pan is at least 2 ½ inches (6.35 cm) deep, and lined with a roasting rack to keep the bird above the drippings.
• Using a proper meat thermometer, begin checking for doneness about three-quarters of the way through roasting.
• The turkey is done when a meat thermometer inserted in the inner thigh reads 180°F (85°C) for a stuffed turkey or 170°F (77°C) for an unstuffed turkey.
• Refrigerate leftovers within 2 hours of the meal, storing turkey and stuffing separately.
• Turkey is an excellent lean meat choice. It’s a great source of protein, phosphorus, selenium, niacin and vitamin B6, and is low in saturated fats.
• Removing the skin eliminates 1/3 to 1/2 of the fat of various turkey cuts.
• Ground turkey has less fat than ground chicken or even extra lean ground beef.
• The light meat has about 1/2 the fat of dark meat. Although both are good choices, the white meat is even leaner.

Did you know?

• Turkey is the only native poultry breed of the Western Hemisphere.
• Turkeys have great hearing skills but no ears.
• Turkeys have poor sense of smell but great sense of taste.
• The largest turkey on record was 86 pounds.

Turkey Recipes

	Spinach and Ricotta Stuffed Turkey Breast Filled with the nutritious goodness of spinach and the creamy texture of ricotta, this turkey breast is a taste sensation.
	Best Ever Fiesta Turkey Chili This rich and robust ragu is simple to make and easy on the budget. Pair with a fresh salad drizzled with olive oil and balsamic vinegar and a slice of warm, crusty bread for a hearty meal.