Health & Safety

November 15, 2012

‘Yikes! Is this turkey done or not?’

FORT LEE, Va. — Seeing pink when slicing into your beautifully browned holiday turkey is enough to strike fear into the heart of any cook, no matter how experienced they are. Follow these few tips to avoid that scene this holiday season.

First, make sure the turkey is completely thawed before being prepped for the oven. Thaw in the refrigerator, on a tray, to catch any juices; and allow five hours per pound to complete the thawing process. Depending on size, this can take from two to five days. To speed things up a bit, remove the giblet packet and neck from inside the turkey and thaw them separately. Be sure to check both the body cavity and the neck cavity for these — sometimes they are stored in two packets.

If time is short, leave the turkey in its original wrapper, place breast side down in a large container and cover completely with cold water. Change the water every 30 minutes and allow an hour per pound total thawing time.

Those who don’t own an instant-read thermometer should put that at the top of their commissary shopping list. An oven-safe thermometer works, too, but it is simply not possible to judge doneness without one or the other. While preparing the turkey for the oven, take note of its anatomy to be able to insert the thermometer properly.

Lift the leg and feel along the thigh to help visualize how deeply into the interior the thigh meets the body. Insert the thermometer into the thickest part of the thigh just beneath — but not touching — the bone, reaching all the way down to the joint. Take note that the breastbone runs through the center of the breast from the neck to the body cavity. To test the breast meat, insert the thermometer parallel to the breastbone deep into the neck end of the breast where the meat is thickest.

The temperature to roast to is somewhat a matter of preference. The breast is perfectly cooked when the thermometer reaches between 160 and 165 degrees. But the leg is a different story. At 170 degrees, the leg meat is safe to eat but will be firm and have a ruddy glow, with the thigh meat slightly stiff and pinkish. Continuing to roast to a temperature of 175 degrees will take care of those issues, but the breast meat will suffer from the longer roasting time. Those who prefer not even a trace of pink should continue to roast to a temperature of 180 degrees. Just accept that the breast meat will be overdone, and be sure to offer plenty of good-tasting gravy.

For help with the remainder of the feast, visit Kay’s Kitchen and choose from our collection of traditional holiday recipe favorites at http://www.commissaries.com/kays_kitchen/healthy_cooking/articles/kays_11_05_12.cfm.

And, as always, trust the commissary to provide both the best quality and the best price.

Stay connected to your commissary benefit

COMMISSARIES.COM: Visit www.commissaries.com to learn more about the Defense Commissary Agency: check out the latest news, find a store, see what’s on sale, create a shopping list, learn of food and product recalls, scan employment opportunities, read frequently asked questions, submit a customer comment form online through DeCA’s Your Action Line and more.

COMMISSARY CONNECTION: Stay connected with the latest news about your most valued benefit, Hot Links to additional savings, shopping sprees, contests, commissary promotions, events and more, go to www.commissaries.com/subscribe.cfm and subscribe to the Commissary Connection newsletter.

FACEBOOK: Visit www.facebook.com/YourCommissary, DeCA’s Facebook page, to post comments and share news, photos and videos.

YOUTUBE: To see DeCA’s latest videos, visit www.youtube.com/DefenseCommissary.

TWITTER: To see DeCA’s latest “tweets,” visit www.twitter.com/TheCommissary.

FLICKR: To see DeCA’s latest photographs, visit http://www.flickr.com/photos/commissary/.




All of this week's top headlines to your email every Friday.


 
 

 
photo-2

USAEPG responds to Army radio test needs

A dismounted tester and a Humvee with the SRW-A radio mounted inside collect evaluation data on the radio is shown with the Huachuca Mountains in the background on Dec. 12. The U.S. Army Electronic Proving Ground, USAEPG, recen...
 
 
U.S. Army photo

Army puts Gray Eagle, One System Remote Video Terminal through test

U.S. Army photo The MQ-1C Gray Eagle, the Army’s largest unmanned aircraft system in the inventory, recently underwent follow-on test and evaluation, which culminated June 14 at the National Training Center in Fort Irwin, Cal...
 
 
Natalie Lakosil

HT-JCOE commanders change during June 19 ceremony

From left, outgoing Commander Col. John Boucher, Human Intelligence Training Joint Center of Excellence; Maj. Gen. Robert Ashley, commanding general, U.S. Army Intelligence Center of Excellence and Fort Huachuca; and incoming C...
 

 

BLM Jackson Hotshots hosted at Fort Huachuca for portion of 2015 fire season

TUCSON, Ariz. — The only Bureau of Land Management (BLM) hotshot firefighting crew east of the Mississippi River will be based in southern Arizona for a portion of the 2015 fire season. The 20-member Jackson Hotshot crew from Jackson, Miss. will be housed in the Sierra Vista community thanks to a partnership between BLM and...
 
 

Fort Huachuca Exchange partners with Sears for savings

The Army & Air Force Exchange Service is teaming up with Sears to offer military shoppers special savings on cleaning, home improvement and repair services. Fort Huachuca Exchange shoppers can now receive special offers on cleaning services including: carpets, upholstery, protector and deodorizer for carpet and upholstery, title and grout, air ducts, dryer vents and...
 
 
Mike Williams

Monsoon season is here — use caution when going outdoors

Mike Williams Water races across the road near the Bonnie Blink housing area on post during a monsoon storm last summer. Before crossing, be sure your vehicle has the clearance to make it through a wash if it has water in it. E...
 




0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>