How to Cook a Thanksgiving Turkey

A frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature.

Place turkey carcass in large pot and add enough chicken broth (add more broth or water if needed) to cover the entire turkey.

Cook the turkey immediately after it is thawed.

You can cook your turkey from the frozen state safely and easily.

Cook stuffing in a casserole dish to make sure it is thoroughly cooked.

And remember never buy a pre stuffed fresh turkey, since it is a breeding ground for bacteria. I don’t know about you, but I’m usually as overstuffed as a 1966 turkey after eating that 10,000-calorie meal, and bracing myself for the fat bombs to come in the form of cookies in a few short weeks. Give them a role, whether it’s asking mom to make her famous pumpkin pie or contribute a favorite family tablecloth, platter or candlesticks.

Set the oven temperature no lower than 325 degrees and be sure the turkey is completely thawed. “As a rule of thumb, you should bring your turkey 45 to 60 minutes per pound”.

Make sure your meat thermometer is ready for a busy day! Whip it up right before you serve the pie for a nice added touch, and everyone likes a little garnish.

If you are preparing food ahead of time, refrigerate it to minimize bacterial growth.

To keep you and your guests from becoming ill – bacteria such as salmonella, listeria and E. Coli can lurk like a cloud over your masterpiece – consider the steps below and follow them, in order to have a safe, healthy and happy holiday. I find myself longing for colorful, light, vegetable-heavy dishes that won’t make my blood run like sludge through my arteries.

I recently roasted two turkeys in two weeks, so my family ate many leftovers.

Within two hours, put leftover cooked turkey in shallow containers and place in the refrigerator. Take the temperature from the thickest part of a thigh or the breast of the turkey. Even if the meat is pink, it is safe to eat as soon as all parts reach at least 165°F.

Let the turkey stand, covered, for 20 minutes after it comes out of the oven before carving.

James Africano, owner and chef at The Warehouse, sent me a recipe for one of his go-to side dishes for Thanksgiving: rice and sausage dressing. The turkey should be cut into small pieces. In the refrigerator allow 24 hours (or more) for each 4-5 pounds of turkey. Use leftover foods within three to four days or freeze them.