megram - Index

megram - 55NovOttawa - Index

Talking Turkey… continued from page Ottawa 20
of turkey per person for generous servings and leftovers.
• Wash hands often.
• Keep raw meats and ready-to-eat foods separate.
• Butterball recommends the Open Pan Roasting
Method to consistently create a tender and juicy, golden
brown picture-perfect turkey.
• When the turkey is two-thirds done,loosely cover the
breast and top of drumsticks with a piece of
lightweight foil to prevent overcooking the breast.
• Always use a meat thermometer to determine when
the turkey is fully cooked. Cook to proper temperatures
(180°F or 82°C in the thigh; 160° F or 71°C for stuffing).
• Use roasting schedules as a guideline; start checking for
doneness one-half hour before recommended end times.
• Let turkey stand 15 minutes to allow juices to set and
stuffing temperature to rise to or 165°F or 74°C before
carving.
• Refrigerate leftovers promptly below 40°F or 4.4°C.
• Two is the magic number. Store leftovers in separate
containers within two hours after cooking and eat or
freeze within two days.
Source: NewsCanada.
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