http://www.cbc.ca/news/canada/windsor/h ... -1.2881298
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Safely cooking a turkey involves more than just shoving the bird into a preheated oven. When preparing a turkey dinner for family and friends this Christmas, cooks should be aware of foodborne illness and prepare the bird carefully.
Food safety starts with the thawing of the turkey and continues through the consumption of the leftovers.
Turkeys are often purchased frozen. Follow the manufacture’s instructions for cooking from a frozen state.
If thawing a turkey before cooking, here are some tips:
Place the turkey in the refrigerator on the lowest shelf and on a tray. This prevents contamination of other foods from the juices produced from thawing.
Thaw in the refrigerator at 4 C (40 F) or lower.
Allow 24 hours for each 2.5 kg (5 pounds) to thaw. Remember: the bigger the turkey, the longer it takes to thaw.
Do not thaw your turkey in the kitchen sink or on the counter top at room temperature.
Take the time to do it right, sure beats the heck of ending up in the emergency room with your guests. Do your homework on all of the food you may prepare, so you can enjoy the
holidays with family and friends.