As we ready ourselves for the production that is Thanksgiving, I thought I would share some little known facts about how turkey arrived as center stage for the holiday meal.

It is assumed by culinary historians that the turkey made its official debut in the beloved Charles Dickens’ A Christmas Carol.   Turkey was already the meat of choice in the previous century when President Lincoln proclaimed Thanksgiving a national holiday, but the big bird was truly given nobility status by its place within Dickens’ story.  The Christmas turkey given to the Cratchit family by the redemption seeking Scrooge helped to etch the turkey into our visions of the classic holiday meal.  However, the less emotional and practical history of the turkey is one of affordability, as it was big enough to feed large groups and was in keeping with the British traditions that had made their way to the New World.

To select your own turkey for the event, engage your local butcher from the market when deciding how large a bird to select.  The basic rule of thumb for meat per person is 1/2 pound.  That differs with poultry.  Most resources and recipes suggest one pound per person.  I think that is a generous amount but is perfect if your family enjoys left-overs and you plan to make the most of the meat after the Thanksgiving meal in sandwiches, soups and casseroles.  Your butcher can also be helpful in your selection of brand and type of turkey.  Feel free to inquire regarding organic, range fed, tom versus hen and fresh over frozen.

If you select a frozen turkey, you have two recommended methods for thawing:

• Thaw in the refrigerator, factoring 24 hours for every five pounds.
• Or, while still wrapped in its original packaging, place in a large bowl or pan of cold water that is changed every 30 minutes until the turkey is thawed.  It should take 30 minutes per pound for this method.

Handling:

• Keep prep stations separated to prevent cross-contamination.  Assign one cutting board for preparing meats and one for fruits and vegetables.
• Wash your hands well with hot soapy water before and after handling poultry.  Use the same to clean the cutting board and utensils that were in contact with the meat.
• Take care when washing and rinsing the poultry that the splash water is cleaned from all surfaces before using for other foods.

Cooking:                   

Cook the turkey until a meat thermometer inserted into the meaty part of the thigh registers 180 degrees.  Don’t guess– invest in an accurate meat thermometer.  In general, once pierced, the flesh should be opaque and juices from the meat should be clear.

Refrigerate leftovers within two hours of being prepared.

Okay, we have the basics covered.  Next, I will share some fun and delicious ways to stuff, baste and roast the turkey for your Thanksgiving feast!

Jan