Thanksgiving Turkey! Thanksgiving Day, is a national holiday celebrated annually in the United States and Canada. A traditional Thanksgiving feast features turkey as its main course and many festive side dishes. Turkey is rich in protein and an excellent source of many vitamins and minerals. Here are some important reminders to consider.
Thanksgiving Turkey Tips:
- Plan Ahead: Plan your menu several weeks before the holiday. Shopping early will ease your stress of finding items at the last minute when stores may be out of specific items.
- Fresh or Frozen: There is no difference in quality between a fresh or frozen turkey. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. If you choose to buy a frozen one, make sure you have enough storage space in your freezer.
- Thawing: A whole frozen turkey takes about 24 hours per 4 to 5 pounds to thaw in the refrigerator. A thawed turkey can remain in the refrigerator for 1-2 days. You can also thaw the frozen turkey in cold water which takes 30 minutes defrosting time per pound of turkey. You can even thaw the turkey in the microwave.
- The Day Before Thanksgiving: Make sure you have all the ingredients you need to prepare your holiday meal. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish.
- Temperature: Use a food thermometer to check the internal temperature of the turkey. Make sure all turkey meat, and stuffing reach at least 165°F.
- Leftover Food Safety Tips: 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 or keep them for 3-4 months in the freezer.
- Health Tip: Skinless cuts of turkey and white meat, have less calories and fat than pieces with skin. Turkey usually comes with gravy, which can add excess calories and sodium. Limit gravy to a tablespoon and use herbs and spices for flavor instead of salt. Also consider using low sodium, fat free chicken broth as stock for gravy.
Linda Altenburger, Senior Nutritionist, SNAP-Ed