Most Frequently Asked Turkey Questions...

Written By, Carol Crow

What to buy, how to store it, how to thaw it, how to cook it...these questions like "visions of sugar plums dance in our hands"...until we can't even sleep! Some things about the holidays have a way of sneaking up on us. We think about that special holiday meal we are going to prepare for family and friends for months. Then a few days before Thanksgiving, we realize WE DON'T EVEN HAVE THE TURKEY!!! Well...no more holiday nightmares this year. Here is a list of most frequently asked turkey questions and answers to help you get prepared early and keep those holiday nightmares under control.

YOU ASK: When should I buy turkey?
ANSWER: If you choose to buy a frozen bird, you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. Do not buy a prestuffed fresh turkey.

YOU ASK: What should I do with the leftover turkey, and how long can I keep the leftover turkey and stuffing?
ANSWER: It is important to get these leftovers cold quickly. Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2+

hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 degrees F or until hot and steaming.

YOU ASK: I cooked my turkey until it reached 180 degrees F, but the meat is pink. Is it okay to eat it?

ANSWER: The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Using a meat thermometer is the only accurate way to determine that meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160 degrees F and higher. If the temperature of the turkey as measured in the thigh has reached 180 degrees F, then all the meat - including any that remains pink -is safe to eat.

YOU ASK: How can I smoke turkey?

ANSWER: "Smoking" refers to grilling slowly over indirect heat in a closed charcoal cooker. "Smoking" adds flavor to large cuts of meat and keeps them tender. It can require up to 8 hours, depending on the meat's size and the outdoor air temperature. Use high quality charcoal to build a hot fire. Pile about 50 briquettes in the center, and when they are covered with gray ash, push them into two piles. Center a pan of water between the two piles. Center the food on the grill over the water pan, close the lid, and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the smoker at 225 to 300 degrees F for safety. Wood chips such as mesquite are used for additional flavor. Using dry chips at the start creates a fast smoke; wet them later for sustained heat. Use a meat thermometer to be sure the food has reached a safe internal temperature.

In addition to baking and smoking turkey, you can grill or deep-fry your holiday bird.