Talking Turkey: Get the Best From Your Bird
Experts offer tips for buying and cooking a tasty turkey
By Kathleen Zelman, MPH, RD/LD
Reviewed By Louise Chang, MD
Thanksgiving Day is a time-honored American tradition, a time for family gatherings and a holiday meal that encourages over-the-top decadence. And for many (some 97% of us), the thought of a Thanksgiving without turkey is heresy. We gobble up roughly 45 million turkeys to celebrate the annual holiday.
To help make sure your Thanksgiving dinner is safe, nutritious, and delicious, we asked the experts for some timely turkey tips.
A Little Background
The tom turkey, the larger male bird decorated with colorful plumage, has a long wattle -- a fleshy, wrinkled fold of skin hanging down from the throat -- and is known for his trademark "gobble." The hens are smaller and less colorful than the males, and make only a clicking sound.
Both males and females are raised extensively for their excellent meat (and for eggs). The most common breeds in the United States are the Bronze, Narragansett, White Holland, and Bourbon Red.
We've all heard the legend about the first Thanksgiving: After a tough first year in America in 1621, the Pilgrims celebrated a successful fall harvest of fruits, corn, and other vegetables. They had beaten the odds, and for that, they were mighty thankful. The Pilgrims' Governor William Bradford proclaimed a day to give thanks that was shared by the new colonists and their Native American neighbors.
The tradition continued each year after the harvest, and in the late 1770s, the Continental Congress suggested a national Thanksgiving day. In 1863, President Abraham Lincoln proclaimed Thanksgiving a national holiday. (President Franklin D. Roosevelt later declared that the holiday would be celebrated on the fourth Thursday of November.)
Turkey Prep 101
For most of us, there's no doubt that a turkey will be the centerpiece of our Thanksgiving feast. The only question: Should we buy it fresh or frozen?
Frozen birds tend to be less expensive, but they require more time to defrost properly.
"If you have the room to defrost a frozen turkey in your refrigerator, plan on one day to thaw [each] 4-5 pounds," recommends culinary nutritionist Jackie Newgent. Place the wrapped bird on a tray on the bottom shelf of your refrigerator so the juices won't contaminate other foods.
Another safe method of defrosting is to submerge the bird, breast side down, in cold water, and change the water every 30 minutes. With this method, thawing takes approximately 30 minutes per pound.
"Defrosting in the sink is time-consuming, and if you don't change the water to keep it cold, you risk the chance of bacterial contamination," advises Newgent.
For purists, nothing can compare with the mouth-watering aromas of slowly roasting a turkey to golden perfection in the oven. Deep-frying is a popular alternative cooking method, though it requires the right equipment and lots of oil.
If you prefer the crispy fried version, don't worry about the extra fat calories, says registered dietitian Newgent: "Thanksgiving only happens once a year, so just go for it and enjoy!"
Newgent also shares a few basic turkey-cooking tips:
It's always important to follow safe food handling practices to reduce the risk of food-borne illness. This year, consumers may also be worried about the potential for bird flu in their turkeys. But the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service reassures us that bird flu (avian influenza) is not transmissible by eating poultry.
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