With 7 days till Christmas, I thought it would be nice to post some tips for Turkey Day. These tips will be helpful to everyone, whether or not this is your first time cooking for holidays or if you are a veteran Holiday Chef.
If this is the first time as a Holiday Chef cooking a holiday meal, then you will find this information extremely helpful.
If you are a veteran Holiday Chef, (well some say that it's hard to teach an old dog new tricks) then you might find some tips or tricks, that you were unaware of. You may find out that some or all of the suggestions are helpful, and will make your life a little bit easer while preparing your Holiday meal.
One last thing before we get started, PLEASE LET'S NOT FORGET safe food handling practices.
Let's get started:
Safely thaw frozen chicken and turkey (uncooked and cooked) in three ways:
• Microwave—Thaw frozen uncooked and cooked poultry safely and quickly in the microwave following the manufacturer's directions.
• Refrigerator—Thaw frozen uncooked and cooked poultry gradually in the refrigerator. Place poultry in a dish or baking pan with sides to prevent leaking during the thawing period. Refer to the Poultry Thawing Chart below for thawing times.
• Sink or deep pan of cold water—Thaw frozen uncooked poultry by completely covering with cold water. Change the water often to keep it cold. Keep poultry in its original wrapper during thawing, or place in a resealable, heavy-duty plastic bag. Allow 30 minutes per pound to thaw.
Never thaw meat at room temperature on the counter, as bacteria can multiply rapidly, leading to potential food poisoning. Don’t refreeze thawed chicken or turkey.
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