Turkey

How to Choose the Best

Turkey is a large ground bird native to North America. Raw turkey is available whole, ground, breast only and in legs or drumsticks. Whole roasted or smoked turkey breasts are sold in the deli section. Look for whole turkeys with smooth, creamy skin and no visible tears or bruises. The package should smell fresh with no off aromas.

Shelf Life and Storage

Store raw turkey products in the refrigerator for up to five days. Cooked turkey products, including deli meats, should be consumed within seven days of cooking or purchase. When in doubt, refer to the expiration date printed on packaged products.

Freezing

Freeze any turkey that cannot be used immediately up to three months. Thaw whole frozen turkey in the refrigerator to safely defrost it. This may be accomplished overnight for a small bird under 10 pounds but might require several days for larger birds in excess of 20 pounds. A faster alternative is to run cool water over frozen turkey in the sink.

Preparation Suggestions

Whole roasted turkey is commonly associated with holiday dinners. Plan on purchasing one pound of turkey per guest. Cooking techniques might involve brining the bird prior to cooking, separating the light and dark meats for more even roasting, methodically basting or deep frying. Instead of playing a guessing game, invest in a simple meat thermometer. Properly cooked turkey reaches an internal temperature of 165ºF. Utilize leftover roasted turkey in soups, chili, casseroles, sandwiches or in pot pie filling. Try experimenting with ground turkey in place of any recipe that calls for ground beef to serve a healthier, less fatty alternative.