ISU Extension Educator Tom Keinert/Photo courtesy of ISU Extension

With Thanksgiving just a couple days away, a food expert leans some helpful tips to make sure the main dish is properly cooked.

ISU Extension Health and Human Sciences Educator Tom Keinert says when thawing a frozen turkey, it is recommended to do that in a refrigerator and not to leave it on the kitchen counter or in the sink to thaw for several hours or overnight, because that would increase the risk of bacteria. He notes that for every five pounds of the turkey, add 24 hours of thawing time.

Keinert advises another thing to avoid doing to a turkey when preparing to cook it.

“We are not going to wash poultry. Washing poultry is an old practice that can spread some of that raw turkey juice all over the kitchen, and so there is no need to wash your turkey. If you’re looking for a nice crispy skin, it is suggested to pat it dry with paper towels though.” 

Keinert says the US Department of Agriculture suggests not to put stuffing inside the turkey, because of the risk of cross contamination. He states that a turkey should be cooked to at least 165 degrees Fahrenheit, and to use an electric thermometer that can be calibrated, in order to kill any harmful bacteria. Lastly, Keinert urges everyone that once the turkey is done cooking, to let it rest for a few minutes before cutting into it. He adds that the resting time will allow for the juices to be absorbed into the meat and keep it moist.