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Have a plan for special holiday mealsDon't get stressed out preparing special holiday meals. The key is to have a plan. It's not too early to get that plan going with Thanksgiving just around the corner. Step one is to decide what to serve. This can sometimes be a challenge when a couple marries and tries to blend the traditions of both families into holiday events. If each family has special foods associated with a holiday and you try to include all of them, you could have twice as many foods on the table. Another option to try is pick one traditional food from each family and then start your own tradition with something different. Not only will preparing the meal be easier if you cut down on the number of foods, you'll probably all feel better after eating without being stuffed to the gills. And, you'll even have some extra room to enjoy more dessert. While not all families have turkey at their Thanksgiving meal, it is pretty common. How big of turkey should you buy? The turkey industry recommends 1 pound of turkey for each person. If that seems like a lot, remember there is a lot of bone in a turkey. Depending on how much other food you have, and whether you have other meats, you may not need that much. But, if you want leftovers, the 1 pound per person is realistic. You now have the option of selecting a fresh turkey in many stores. If purchasing a fresh bird, only buy it 1 to 2 days before cooking, and never buy a pre-stuffed fresh turkey. The risk of bacterial growth in the stuffing is extremely great. In fact, we don't recommend buying a pre-stuffed frozen turkey. A frozen turkey may take 3 to 6 days to thaw, depending on the size. The safest way to thaw the turkey is in the original wrapper in a pan or tray on the lowest shelf of the refrigerator. The general rule for thawing is a 12 pound turkey takes 3 days, 16 pound 4 to 5 days, and 20 pound 5 to 6 days. When ready to roast the turkey, it will take 15 minutes per pound at 325 degrees, so even a 20 pound bird will be done in 5 hours. Roasting is done with the bird uncovered so heat can sear the outer surface which keeps the moisture in the meat. If you cook the turkey in a covered roaster you are actually steaming the turkey. Steaming allows the moisture in the muscle to be released and can result in dry turkey. A turkey is ready to eat when the internal temperature has reached 165 degrees throughout the bird. Use a thermometer to check the meat in the innermost part of the thigh and the thickest part of the breast. Do not rely on the pop-up thermometer in the breast to tell you whether it has reached the correct temperature. Studies show they are unreliable and could result in undercooked or overcooked turkey. Remove the turkey from the oven and cover loosely with foil (not tightly with a lid) and let rest for 20 minutes. This allows the muscles to firm enough to slice easily. For any questions you have about preparing your holiday meal safely, contact the Colorado State University Extension office in Morgan County at 970-542-3544.
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