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i
Ah
-^
Talking
About
#
Turkey:
HOW
AND
TO
PREPARE
BUY,
STORE,
THAW,
YOUR
HOLIDAY
STUFF,
BIRD
Contents
Introduction
How
And
What
Fresh
Frozen
Storing Frozen
"
for
Look
to
or
Bird
Your
Buy
to
on
the
Label
2
3
Turkeys?
Turkeys
3
3
Storing Fresh Turkeys
Buying
How
the
Right
Size
4
Turkey
Turkey
Safely Thaw
a Frozen
the
in
Refrigerator
Thawing
Thawing in Cold Water
Oven
Thawing in a Microwave
More
Pointers on
Thawing
After the Thaw, Washing the Turkey
5
to
How
Stuff
to
5
6
6
7
7
8
Turkey
a
StuffingPointers
8
Roast
9
How
to
Turkey
a
9
Roasting Chart
Testingfor Doneness
Additional
Cooking Methods
Oven
Cooking Bags
Microwave
Cooking
Outdoor
Cooking
Rotisserie Cooking
Cooking a SolidlyFrozen Turkey
Cooking Giblets and Neck
How
Buffet
How
Carve
to
a
10
11
11
12
12
12
13
13
14
Turkey
16
Entertaining
to
Store
Leftovers
17
Recipes
Stuffings
18
Gravies
19
Leftovers
19
The
Meat
and
18
Poultry
Hotline
Inside back
cover
Introduction
f
might
ou
in
many
all
they
think
that because
turkey is the
holiday meal most
American
an
need
want
or
thaw, stuff,and
know
to
about
it. But
prepare
that
main
attraction
know
consumers
how
buy, store,
the
is not
necessarily
Department of
to
by inquiriesreceived by the U.S.
and Poultry Hotline.
Meat
Agriculture's
So let'stalk turkey.
drafted to cook
Maybe you'rea first-timer who has offered or was
that important holiday bird. First-timers often learn the "how
to's"
from well meaning friends or relatives who
unintentionallypass
may
case,
on
shown
as
information.
erroneous
Even
if you're an
be better
"
or
the time
you
year
delicious
"
buy
You'll find easy-to-use
and recipes to round
This
who
methods
has
than
a
turkey
charts
out
your
TalkingAbout
holiday meal.
let
on
to
turkeys,there
prepared many
the
you're accustomed
ones
Turkey is stuffed with
TalkingAbout
from
old hand
safer
advice
expert
the time you
can
you
wrap
up
thawing, cooking times,
your
guide
to
a
to.
relyon
the leftovers.
temperatures,
meal.
Turkey be
may
safe and
To Buy
How
Your
Bird
WHAT
AND
LABEL
THE
who
fresh
come
Because
many
market
a
you
know
are
make
the
two
your
fit everyone'sholiday meal
purchased
whole
as
in the
suitable for small families
preferencefor
white
or
dark
meat
traditional
or
those
only.They
prestuffed.
different types of turkeys are available in the
be sure
are
can
getting exactlywhat you
you
today,you
by carefully
reading the
There
be
to
and
frozen,self-basting
or
so
have
can
in parts,
or
manner,
in all sizes
ON
FOR
LOOK
urkeys come
plans.They
TO
label.
important pieces of information
selection. An
inspection mark on
turkey has
want
been
inspectedand
to
look
for before
the label lets you
that it is safe,wholesome,
accurately labeled. Some
and
meat
of
and
poultry products
Agriculture(USDA).
of all
turkeys
inspectedby
the U.S.
95 percent
"
are
"
and
other
Department
-Jii? "
"5
U.S
OF
DEPARTMENT
AGRICULTURE
P-42
Another
symbol you will find on many
packages is a USDA
grade
have
A.
that
A
a
are
are
usuallygrade
Turkeys
grade
meaty,
free from
well developed layerof fat in the skin, and are practically
bruises,cuts, tears on the breast and legs,and broken bones.
pinfeathers,
of buying a tender turkey?The
How
be sure
can
you
age category
tender and
the label is the key. The
the
the
more
on
turkey,
younger
and will
mild flavored it will be. All turkeys in the market
are
young
be labeled young
months
of
There
also
are
turkey(usually4 to 6
age).
turkey(usuallyunder 16 weeks of
turkeys labeled fryer-roaster
young
age).The sex designationof hen or torn is optional on the label,and
of a turkey.
indication of size rather than the tenderness
is an
mark
"
Fresh
nother
or
choice
Frozen
shoppers
make
Turkeys?
is whether
to
buy
a
fresh
frozen
or
difference in quality
turkey.There is no significant
between
fresh turkey and a frozen one;
the choice is
a
based on
personal preference.
i
TORING
FROZEN
TURKEYS
f you
of those people who
likes to shop well in
are
one
advance
of when
will
be
serving your meal, then a
you
frozen
turkey is your best bet. At the market, look for one
that is solidlyfrozen.
available pre-basted,and some
Many frozen turkeys are now
are
prestuffed. By reading the label carefully,
be
of
can
sure
getting
you
exactlywhat you want.
frozen
whole
A
freezer
home
your
turkey
loss of
at
0"F
prestuffedor
"
below
or
for up
unstuffed
to
one
can
"
be stored
without
year
in
ciable
appre-
the freezer until you
quality.Keep a prestuffedturkey
cook it. It should not be thawed, because bacteria can
in
are
ready to
while the turkey thaws.
develop in the stuffing
do not
need to be rewrapped for freezer storage
has been opened or is punctured or torn.
STORING
unless
whole
the
turkeys
packaging
TURKEYS
FRESH
he USDA
Frozen
recommends
that for
optimal safety,
buy a fresh
shopping within 1 or 2 days of
turkey only if you do your
when
it. The
is that fresh
reason
plan to serve
you
and poultry,are highly
turkeys,like other fresh meat
perishable.You need to be careful when purchasing and storing them
far in advance, it may
If you
avoid spoilage.
to
too
start
to
buy one
before
cook
in
it.
you're ready to
spoil your refrigerator
labels can
be helpfulby including"sell by" dates.
Here, too, some
The
"sell by" date is the last day the turkey should be sold by the
retailer. It will maintain
optimal qualityand safetyfor 1 or 2 days
T
after this date.
selectinga fresh turkey that is stacked above the
fresh
case.
Remember, once
get your
top of the store's refrigerator
you
it right away
at 40 "F or
below, and use it
turkey home, refrigerate
within
1 to 2 days.
fresh turkey for you
and hold
be able to reserve
Your market
a
may
it for last-minute pickup.
freezer at 0"F
Fresh turkey parts can
be frozen and stored in your
below
for up to six months.
The turkey parts should be repackaged
or
should
You
avoid
of moisture-vapor-resistant
such
wrap
freezer burn
foil to prevent
heavy-duty aluminum
in any
of
an
type
off-flavor.Date
first.Turkey parts
because
more
for microbial
have
surface
a
area
shorter
is
contamination
Buying
f
packages before storing,and
the
freezer-lifethan
freezer paper
or
and the development
as
always use
do
whole
the oldest
turkeys
exposed, providing a greater opportunity
during processing and packaging.
Right
Size
Turkey
the type of turkey you
want
to
the next
question is how big it should be. You can
figureon 1 pound of turkey per person. If the turkey is
nee
you
have
decided
on
Obuy,
generous
allow l'/4 pounds per person.
This will provide
prestuffed,
for second
day dishes.
servings with enough left over
To Safely
How
Thaw
A
Frozen
Turkey
hether
have
safely
days or 12 hours, you can
F
thaw your
frozen turkey without
riskingbacterial
jk /
%
the
is the
growth. Thawing your turkey in
I ^/^/
refrigerator
for safetyreasons,
method
but you
also
w^^
^ii
can
preferred
thaw
The thing to remember
it in cold water.
about both methods
is
that they keep your
the key to preventturkey cold while thawing
ing
bacterial growth.
excessive
which
method
And, no matter
select,cook the turkey promptly
you
after thawing.
^K
you
4
"
[THAWING
IN
he
THE
REFRIGERATOR
followingchart
turkeys of various
the
turkey in
catch
moisture
its
shows
sizes in
how
the
originalwrap
that accumulates
long it will take to thaw
refrigerator.
Simply place
on
a
as
tray
or
it thaws.
in
a
pan
to
Whole
Turkey
8
to
12
pounds
1
to
2
days
12
to
16
pounds
2
to
3
days
16
to
20
pounds
3
to
4
days
20
to
24
pounds
4
to
5
days
1
to
2
days
o{
Pieces
Large Turkey
half breast
half, quarter,
THAWING
f it's the
I
a
day
the
simply place
torn,
place
place
in
safe but
the
and
turkey
water.
effective
30
every
the
as
Time
Thawing
bird
in
make
its
unopened
to
The
a
in
cold
plasticbag,
change
the
National
of thumb.
Cold
Water
are
in
If the
tears,
no
the
sink
securely,and
Federation
(Whole
then
assure
mends
recom-
turkey)
-I
B^
to
12
pounds
4
to
6 hours
12
to
16
pounds
6
to
9 hours
16
to
20
pounds
9
to
1 1 hours
20
to
24
pounds
11
to
12 hours
8
^''f?*W?"K""^S"5"ii:"!4Ji*"HBr*:"
HAWING
turkey
I
[
^k
/~%
that
E
the
power
A
can
also be
microwave
check
level
the
ovens
use
in
in
what
vary
for
your
OVEN
thawed
manufacturer's
will fit in
to
MICROWAVE
IN
oven,
thawing.
a
microwave
they
instruction
the
minutes
can
oven.
Since
accommodate,
for the
per
or
is
wrapping
frequently to
water
Turkey
rule
bag
close
you
freezer,don't
there
sure
water.
and
turkey
your
to
it with
another
thawing.
minutes
serve
it's still sitting in the
cover
in
to
wrapping
will need
You
plan
you
that
despair.Check
large container
WATER
before
just remembered
and
in
COLD
IN
size
turkey
pound,
and
^M'
MORE
POINTERS
ON
m
gain, remember
that frozen, prestuffedturkeys should
^k
THAWING
not
cooking. Frozen, unstuffed turkeys can
without
also be cooked
being thawed. See instructions
"Other
Methods."
under
I
Cooking
refreeze
If necessary,
can
a
partiallythawed turkey as long as ice
you
crystalsare stillvisible in the cavity and the neck and gibletsremain
that thawing and refreezing
affect
frozen. However, keep in mind
can
the juicinessand flavor of the turkey.
be wondering why thawing your
^u
turkey on the kitchen
may
"
I
be
before
thawed
/ %
isn't recommended.
counter
within
the
danger
of bacteria. Left
the
outside
on
in. As
zone
a
The
of 60 "F
kitchen
its surface
is that
reason
room
125 "F that promotes
active
frozen turkey will thaw
a
counter,
to
warms,
bacteria
fall
temperatures
multiply.In
growth
from
the time
elapseswhile the turkey is thawing, the surface bacteria could
multiply to dangerous levels. You can't rely on cooking to destroy all
food poisoning organisms produce toxins that withstand
bacteria. Some
that
heat.
I
AFTER
THE
O
sink
WASHING
THE
TURKEY
turkey has thawed, it requires little preparation
before cooking. Remove
the neck and gibletsfrom the
neck and/or
body cavities. Wash the inside and outside
of the turkey and the gibletsin cold water
and drain
To prevent
the spread of bacteria, wash
hands, utensils and
your
after they have come
with the raw
in contact
turkey.
nee
well.
THAW,
your
To Stuff
A
Turkey
How
turkey whether
in a hurry,
are
to
not
or
you
covered
bake your stuffing
in a greased,
to
want
may
you
casserole during the last hour while the turkey roasts.
the
the turkey and having to scoop
You'll save
time by not
stuffing
unstuffed
the turkey is done. And
it once
an
to
serve
out
stuffing
stuffed.
turkey takes less time to cook than one that is
for some
stuff the turkey,read on
to
important
However, if you prefer
ctually,
you
with
enjoy stuffing
can
decide
your
stuff the bird. If you
pointers.
POINTERS
STUFFING
by stuffing
your
harmbecause
but
that's
in
trouble,
advance,
turkey
inviting
^^^^^
food
and cause
I
ful bacteria can
multiplyin the stuffing
I
stuffed
be
I
should
only at the last minute.
poisoning.Turkeys
be preparedthe day before,tightly
ingredients
Dry stuffing
may
The perishables
(butteror
covered, and left at room
temperature.
and
cooked
onions, broth)
celery
margarine, mushrooms, oysters,
should then be combined
The ingredients
should be refrigerated.
just
before stuffing
the turkey.
because stuffing
The cavity of the turkey should be stuffed lightly,
expands as it cooks.
for each pound of ready-toAllow three-fourths of a cup of stuffing
cook turkey.Extra stuffing
be baked separately.
may
To keep the stuffing
need to close the neck and
in the turkey,you
back and fasten with a
the
body cavities. Fold the neck skin over
twist the wingtips
skewer, trussingpins, clean string,or toothpicks;
under the back of the turkey to rest against the neck skin. To close
the body cavity,use
skewers,or tuck ends of legsunder a band o{
skin at the tail,
if provided,or tie legs
into metal "hock-locks,"
or
togetherwith clean string.
HH^H
t may
seem
like
a
good
idea
8
to
save
time
How
9" @
@@
@
2X.
^^'-^ ^^^
W/j^gKSi
W
^
turkey breast
Do
roasting pan.
I
in the
melted
oven,
not
you
butter
or
side up on
add water.
want
may
a
rack in
Before
brush
to
shallow
a
placing the turkey
cooking oil,
it with
margarine, although this
is
not
necessary.
foil.
heavy-duty aluminum
To make
a
tent, tear off a sheet of foil 5 to 10 inches longer than the
and place over
the
turkey.Crease foil crosswise through the center
of
sides
hold
This
in place.
to
turkey,crimping looselyonto
pan
for
allows
heat
maximum
circulation,keeps
overbrowning,
prevents
the turkey moist, and reduces oven
splatter.
When
insert it through the foil into the
meat
thermometer,
a
using
thickest part of the thigh muscle
without
touching the bone. The
inner
thigh is the area that heats most
slowly.
Roast according to the following
chart. To brown
the turkey,remove
the foil tent
before roasting is finished,
and continue
20 to 30 minutes
cooking until the thermometer
registers185 "F.
Basting is usuallynot necessary
during roasting since it cannot
the turkey.Also, opening the oven
door frequently
prolongs
penetrate
the cooking time.
Then
the
To
Roast
A
ifTurkey
cover
turkey with
a
loose
tent
of
r
ROASTING
CHART
The
followingtimes
about
turkey to stand, covered
"BK
makes
based
the
meat
easier
on
an
oven
preheated to
the roasting time for a largebird so it will be
before serving. Allowing the
20 minutes
325 "F. Plan
done
are
to
carve
and
looselywith
juicier.
aluminum
foil,
partiallyroast a stuffed turkey one
day and
the
Interrupted cooking enhances
complete roasting the next.
bacterial
of
possibility
growth.
of
It seems
season
holiday
bringspublicityabout a new
every
way
cooking turkey,promising excellent results. One that has been
publicizedrecentlyis long cooking at a very low temperature (250"F).
should
You
This
method
not
is
of the low temperature,
the
than 4 hours to reach a high
recommended.
not
Because
turkey (and stuffing)
might take more
to
enough temperature
destroybacteria,and could therefore be unsafe.
The qualityof the turkeymight suffer,
too.
During prolongedcooking,
would tend to become
some
areas
dry.
very
Testing for Doneness
he most
^iiiiiiiiiiiiiiiii^
I
''
ft
ft
"
^
I
for
reliable method
thoroughlycooked
for instructions
on
is
using a
how
to
detectingwhen
thermometer.
meat
insert
a
thermometer.
turkey is done when the temperature
185 "F in the inner thigh of whole turkeysand in
thickest part of turkey pieces.Stuffingtemperature
least 165 "F. To check
the
turkey is
removed
Another
moves
the
and
for testingdoneness
If the
protectedfingers.
down
the
See page 9
The
180 "F
center
should
turkey is
to
of the
reach
at
through
and leave it for
stuffing
few degreesafter the
a
oven.
method
thigh with
up
from
reaches
the thermometer
the thickest part of the
stuffing
temperature will rise
The
the
insert
stuffing,
body cavity into
5 minutes.
the
the
your
easilyand
the
fleshypart o{
feels soft,or if the leg
meat
hip jointgives readilyor breaks,
turkey is done.
10
is
to
press the
Doneness
area
of the inner
turkey is done.
the
As
soon
as
your
from
stuffing
the
the
in
by insertinga long-tinedfork into
thigh.If the juices run clear,not pink,
also be detected
can
the thickest
all the
the
oven
turkey
is
completelycooked,
the cavities. Harmful
you
should
remove
all
bacteria is
more
to
likely
grow
if it sits in the bird after cooking.If you do not
need
stuffing
for firstservings,you can
in
stuffing
put the remaining stuffing
hot
until
need
200"F
it.
to
at
keep
you
Additional
OVEN
Cooking Methods
COOKING
BAGS
cooking bag is a moist-heat
cooking method that produces a moist, tender bird. When
350"F.
to
cooking bags,preheat your oven
using oven
Shake
1 tablespoonof flour in the bag to prevent bursting.
slices in the bottom
of the bag to help prevent
Place celeryand onion
the turkey from sticking
and to add flavor. Place the turkey on
top of
the vegetables,
close the bag with the enclosed tie,and make 6 halfreparing a turkey in
^
an
oven
P
inch slitsin the top
through a slitin the
of the
is
no
As
done
to
let
steam
escape.
Insert
meat
thermometer
turkeyis done, cut or slitthe top
center.
bag
bag from the turkey so there
the turkey to a serving platter.
remove
stickingand carefully
with the traditional oven
roastingmethod, the turkey will be
down
when
bag. When
the
it reaches
your
Lx)osen the
180 "F
to
185 "F.
because
Using ordinarybrown bags for roastingis not recommended
they may not be sanitary.Also, the glue and ink used on brown bags
have not
been approved for use
as
cooking materials,and may give
off unhealthful fumes. Finally,
the turkey cooks, the juices may
as
the
saturate
bag, causing it to break during cooking.
11
COOKING
ICROWAVE
f you
I
you
intend
do
your
to
cook
turkey in
your
a
microwave
oven,
the manufacturer's
shopping,check
before
instruction
for the size bird that will fit in your oven.
Your instruction
book should indicate time, power
level and other considerations
f
for
cooking the turkey.
cooking bag during microwave
Using an oven
most
even
cooking.
cooking ensures
the
"i.-iiWjr-^m^^Tt-'.
COOK
UTDOOR
whole
a
urkey parts can be cooked on a barbecue grill;
turkey or turkey parts can be cooked in a covered kettle
Charcoal
hot fire.To build your fire,
makes
a
grill.
you
the
w
ith
aluminum
foil
aid
line
to
can
grill
heavy-duty
even
cooking and ease cleanup.Stack the coals in a pyramid and
fluid. Once
the lighter
the coals are whitefollow the directions on
form
hot, spread the coals to
an
even
layer.
barbecue
be
When
racks are 6 to 8 inches from
a
sure
grill,
using
heat without too much
the embers for an even
Small turkey
intensity.
excellent for this method
of cooking.Young fryerroasts
are
quarter
6
8
to
roaster
turkeysweighing
pounds can be cut into individual
ing
servings.The turkey pieces will take at least an hour to cook, dependtheir size and thickness. Turn them occasionally
while they are
on
If
f
arther
from
the
the heat.
raise
cooking. they start to char,
grill
When
charcoal on
both sides of the
using a covered grill,
arrange
fire bowl with a drip pan in the center
of the coals. Place the whole
rack
the
few coals to
the
Add
Cover
over
a
turkey on a
grill.
grill.
each side of the drip pan every hour. To give it a hickory-smoked
flavor,
sprinkleone-half of a cup of water-soaked hickorychips or
the coals during the last half hour of cooking.If you prefer
flakes over
heavier hickory-smokedflavor,
add more
a
chips or flakes.
You should allow 15 to 18 minutes
unstuffed
per pound for an
For a stuffed turkey,allow 18 to 24
turkey cooked on a covered grill.
minutes
per pound.
T
ROTISSERIE
COOKING
hole
turkeys(unstuffed)can
rotisserie that turns
over
direct heat. Since
the directions that
g
See that the
on
the
the spit,be
turkey does
not
meat
slipas
12
slowlyon
rotisseries vary
to
on
a
a
special
rotary
spit
follow
greatly,
the equipment.
balance and mount
the bird.
with
come
sure
be cooked
the spit turns.
To
mount
with
a
a
skewer
whole
to
turkey
the back
on
a
of the
spit,attach the neck skin
rotisserie
body. Tie
or
skewer
the wings close
the body. Insert the spit through the length of the body and
tightenthe holding prongs. Tie the tail and drumsticks firmlyto
to
rod. If properlybalanced, the turkey should
spit is turned.
E
OOKING
SOLIDLY
A
whole
frozen
evenly when
rotate
FROZEN
the
the
TURK
turkey without
gibletsand neck can be
roasted,braised or stewed without thawing.Turkey parts
also be cooked without thawing. The turkey should
can
be cooked in a preheated350"F oven.
II2
OOKING
GIBLETS
o
tJ
or
more.
and
gibletsand
thoroughly.Remove
If you
need
heart with
Add
simmer
If you
the
prepare
AND
water
the liver
any
for
and
during the
neck
for
cooking,wash
separablefat from the gizzard.
the neck, gizzard,
and
gravy, cover
simmer
last 15
until tender: about
to
30 minutes
of
l'/2hours
cooking,
until done.
don't need
in aluminum
broth
NECK
for gravy, seal the giblets
and neck tightly
cook the wrapped pieces in the pan with the
broth
foil and
turkey.Giblets will cook
in about
the
13
same
time
as
the
turkey.
To Carve
A
Turkey
How
emember, you'llget better results carving your
you
the
CARVING
A
allow it
to
stand
after you
20 minutes
turkey if
take it
out
of
oven.
TURKEY
Method
1.
1
(TraditionalMethod)
drumstick
Remove
and
thigh To remove
from
drumstick and thigh,press legaway
body. Joint connecting legto the hip will
oftentimes
free
snap
or
"
be severed
may
with knife point.Cut dark meat
easily
completelyfrom body by followingbody
with knife.
contour
carefully
Place drumstick and
Slicingdark meat
thighon cutting surface and cut through
"
connecting joint. Both
towards
angle,slicing
in
3.
4.
be individually
piecesmay
sliced. Tilt drumstick
to
table
nient
conveas
shown
illustration.
Slicingthigh To slice thighmeat,
firmlyon cutting surface with fork.
the bone.
slices parallel
to
even
"
hold
Cut
In preparingbreast for
Preparingbreast
knife
and as
parallel
place
easy slicing,
close to wing as possible.
Make
deep cut
into breast,cutting rightto bone. This is
"
your
base
cut.
this horizontal
14
All breast slices will stop
cut.
at
Buffet
Enteriaining
olidaybuffets
[
g
care
r^l
in
festive and
fun, but they requireextra
preparing,storing,and
sider how
^H
are
many
guests
have
you
can
serving the food. ConBe sure
safelyserve.
you
for the perishablefoods.
enough refrigerator
space
the serving dishes
Keep buffet servingssmall, and replenish
f
rom
the stove
or
directly
refrigerator.
as
needed,
ing
serving units such as hot trays or chaffood is left out
dishes to keep food hot. Remember, though, when
for more
than 2 hours, even
in heated serving units, the risk of food
You
want
may
poisoning
to
use
heated
increases.
guests have finished eating,put the perishables
the turkey and other meat
and poultryproducts
back
especially
When
all your
"
"
into
the
refrigerator.
16
How To
Store
-^^
"^:^ Leftovers
o
"""B
because
1
^
good. You bought
far,so
^^%
cooked
you
it
the kind
read the label. You
accordingto
of
thawed
turkey you wanted
it properlyand
the directions. Now,
what
do you
do
with the leftovers?
result in food poisoning.
can
turkeyincorrectly
of the post-cookingstage as a countdown
which begins when
Think
take
the
of
the
that
From
oven.
turkey out
time, you have apyou
proximately
freeze the leftovers
2 hours to serve
it and then refrigerate
or
the turkey,stuffing,
and gravy. Why just two
hours? Because
bacteria that cause
food poisoning can
undesirable
levels
multiplyto
on
perishablefood left at room
temperature for longer than that.
from the turkey as
all of the stuffing
It is important to take out
bird
from
the
be kept
the
Extra
soon
as
remove
oven.
can
stuffing
you
hot in the oven
be refrigerated.
at 200 "F while you
can
eat, or
Handling
cooked
"
How
the leftovers is also important in preventing bacterial
growth. Large quantitiesshould be divided into smaller portions and
you
store
stored in several small
food
in small
Leftover
and
gravy
amounts
turkeywill
should
or
shallow
covered
containers.
will get cold more
quickly.
for 3 to
the
in
refrigerator
keep
be used within
1
or
2
That's because
4
days.Stuffing
days.Bring leftover gravy to a
boil before serving.
rolling
For longerstorage, package items in freezer paper
or
heavy-duty
aluminum
foil and freeze them. Proper wrapping will prevent "freezer
burn"
white dried-out patcheson
the surface of food that make
it
and
tasteless.Don't
date
and
the
to
use
tough
forget
packages
your
oldest ones
first.Frozen turkey,stuffing,
and gravy should be used
"
within
1 month.
17
Recipes
STUFFING
Savory Bread
Makes
4 cups,
Stuffing
uncooked
Celery,finelychopped
Onion, finelychopped
Parsley,
chopped
3/4 cup
2 tablespoons
Butter
3
tablespoons
tablespoons
margarine
cubes, soft
Savory
3
Bread
1 quart
1/2 teaspoon
Salt
1/2 teaspoon
1/8 teaspoon
or
Pepper
1. Cook
celery,
onion,
and
parsleyin
butter
or
margarine until
tender.
with remaining ingredients.
lightly
turkey,or bake covered in
last hour of roastingthe turkey.
2. Mix
3. Stuff inside the
Calories per cup
Notes:
Allow
uncooked
about
turkey.For
1
about
stuffing:
moist
more
separate
pan
during
190.
stuffing
per pound of ready-to-cook
w
hen
baked separately,
add
stuffing
or
turkeybroth per cup of uncooked
of
3/4 cup
tablespoonof
a
chicken
stuffing.
VARIATIONS
Oyster Stuffing
Reduce celeryto 1/2
cup
and
parsleyto
1
tablespoon.Add 12
liquidand
of oysters, heated for 3 minutes
in their own
Calories per cup of unbaked
about 235.
stuffing:
ounces
Cornbread
Omit
fluid
drained.
Stuffing
bread cubes
and
savory.
Add
1 quart
18
of cornbread
crumbs
and
of
1/2 teaspoon
about 330.
thyme. Calories
Stuffing
parsleyand savory.
chopped tart apple and
of unbaked
cup
per
stuffing:
Fruit
Omit
of
Calories per
Reduce
1/2
of unbaked
cup
bread
cubes
of cooked,
cup
about
stuffing:
3 cups.
to
Add
IVi cups
pitted,chopped
prunes.
220.
Turkey Gravy
6 servings,about
Butter
tablespoon
tablespoons
Salt
1/4 teaspoon
Turkey broth
Wi
butter
and
3. Add
broth
margarine
or
over
low
cups
in flour and
heat; mix
salt.
stir until
bubbly.
slowly,stirringconstantly.
for
low heat, stirringconstantly,
over
Calories per
Add
1
margarine
3
1. Melt
Giblet
each
Flour
2. Heat
4. Cook
or
1/4 cup
serving: about
at
least 13 minutes.
35.
Gravy
of
1/2 cup
few minutes
to
chopped, cooked
blend
to
turkey gravy.
giblets
flavors. Calories per
Heat
serving:about 60.
LEFTOVERS
Turkey-Broccoli Casserole
6 servings,about
1 cup
each
Noodles, uncooked
4
ounces
(about 3 cups)
Broccoli spears, frozen
Butter or margarine
2
Flour
2
Salt
1/2 teaspoon
1/4 teaspoon
10-ounce
Dry mustard
1/8 teaspoon
2 cups
Pepper
Milk
Processed
package
tablespoons
tablespoons
cheddar
cheese,
shredded
1 cup
(about 3 "4 ounces)
Turkey,cooked, diced
3 cups
19
for
a
1. Cook
2. Melt
noodles
butter
and
broccoli
directed
as
on
packages;drain.
margarine; stir in flour and
or
seasonings.
until thickened.
milk slowly;cook, stirring
constantly,
from heat; add cheese and stir until melted.
4. Remove
3. Add
broccoli stems, leave flowers whole.
6. Place noodles, broccoli stems, and turkey in
5. Dice
8
an
x
8
X
2 inch
baking dish.
Pour
cheese
Arrange
broccoli flowers
Bake, uncovered,
until
in baking dish.
ingredients
over
sauce
at
on
350"F
pressingthem
(moderate),for about
top,
into
sauce.
25 minutes
or
bubbly.
Calories per
serving:about
425.
Turkey Salad
6 servings,about
2/3 cup
each
Turkey,cooked, diced
Celery,chopped
Pickles,sweet, chopped
Eggs, hard-cooked, chopped
Salad dressing,
mayonnaise-type
3 cups
1 cup
Lemon
1
1/4 cup
2
1/2 cup
juice
Salt
leaves
Lettuce
tablespoon
1/4 teaspoon
6
and eggs togetherlightly.
turkey,celery,
pickles,
lemon juice,and salt until smooth.
Mix salad dressing,
Gently stir salad dressinginto turkey mixture.
Chill thoroughly.
1. Mix
2.
3.
4.
5. Serve
Calories
on
lettuce leaves.
per
serving: about
265.
Turkey
6 servings,about
Turkey or chicken
Onion, chopped
Celery,chopped
Add
Cover
1 cup
each
broth
3 cups
1/2 cup
package
Tomatoes
16-ounce
can
Salt
Pepper
1/2 teaspoon
1/8 teaspoon
Rice, uncooked
1/4 cup
broth
cut,
frozen
boiling.
vegetables,
seasonings,rice,and turkey.
and cook slowly 15 minutes, until vegetables
and
to
tender.
Calories
Soup
1/4 cup
10-ounce
Okra,
Heat
Gumbo
per
serving:about
170.
20
rice
are
Meat
The
And
Poultry
Hotline
H_
hope
e
^
^^^y
'%
T^
About
ucts,
Meat
Hotline
the
This
and
and
can
you
turkey
staff is available
to
and
can
in
General
(not
a
D.C.
20250
created by the U.S. Department of Agriculture
Information
Services Administration, the National
Authorization
to
Writer: Laura
Fbx
Products
reproduce this
and
toll-free number).
cooperation with the Consumer
the Consumer
handle
1163-S
(202) 472-4485
by calling:
Turkey was
or
PoultryHotline
Washington,
TalkingAbout
poultryprodture's
Department of Agricul-
FSIS
USDA,
or
and
meat
labelingof
or
InspectionService (FSIS) and
Room
you
Talking
additional
complaints
meat
poultryproducts.
is operatedby the Food
Safety
be reached by writing:
questions
answer
of information
Meat
other
in
have
for assistance.
wholesomeness,
safety,
source
or
should
the U.S.
contact
PoultryHotline
central
the information
found
Turkey helpful.But
questions about
"--...
about
have
you
Center
of the
Turkey Federation,and
Division, Reynolds Metals Company.
booklet
is
granted.Please
credit the
sponsoring parties.
United
States
Department
of
Agriculture
UNIVERSITY
Home
June
and
Garden
Bulletin
Number
OF
FLORIDA
243
1984
3
1262
08584
2903