Nov 19, 2012

Thanksgiving 2012 - Part VI (Turkey)

This would be a very difficult topic to address because so many people use so many different ways of preparing a Thanksgiving turkey. Examples of the differences that people do for Thanksgiving are:
  • Some stuff the turkey cavity and neck
  • Some don't stuff the turkey at all
  • Some use wire brackets to close the legs
  • Some (like me) actually hand sew the cavity & neck area close
  • Some don't close anything
  • Some use plastic steaming bags
  • Some openly roast the turkey and tent it with foil at the end
  • Some baste during roasting
  • Some never baste at all
  • Some thaw it on the counter in a water bath overnight
  • Some thaw it in the microwave
My only point to all of this is that regardless (not "irregardless") of what process you use to prepare a Thanksgiving turkey, there are some things we ALL have in common to insure a delicious holiday dinner and avoid getting people sick.

  1. Use a meat thermometer to make sure that it reaches at least 165 F in the deepest part of the thighs, breast and stuffing
  2. Let it sit for at least 20 minutes after you take it out of the oven before carving
  3. Get all of the leftovers back in the refrigerator within 2 hours of taking it out of the oven
  4. Eat or use the leftovers within 3 days of cooking it all
  5. Don't feed the dogs from the table (yeah, that isn't recommended EVER)
  6. Always rinse the bird before stuffing or cooking
  7. Remove the bag of giblets if it has one!!!!
  8. Have some dishes available for a vegetarian family member
But my most important point is that you need to remember that holidays are not necessarily about "tradition," but more about spending time with those around you. Sometimes you need to compromise. See my original blog entry about Thanksgiving Compromise to better understand. You want to spend time with friends and family, but it has to be enjoyable to all to make it gel. Remember, it IS a holiday and we all want to be happy. Make it happen... and


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