Health & Safety

November 16, 2012

Yikes! Is this turkey done?

FORT LEE, Va. – Seeing pink as you’re slicing into a beautifully browned holiday turkey is enough to strike fear into the heart of any cook, no matter how experienced. Follow these 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.

If you don’t own an instant-read thermometer, put that at the top of the 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 so you’ll 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 for roasting 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. If you prefer not even a trace of pink, continue to roast to a temperature of 180. 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 a collection of traditional holiday recipe favorites at http://www.commissaries.com/kays_kitchen/healthy_cooking/articles/kays_11_05_12.cfm.

 




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


 
 

 

Air Force News – April 25, 2014

Hawaii As part of a morale tour sponsored by the American 300 Warrior Support Organization, U.S. Olympian and Sochi Olympics bronze medal winner Alex Deibold toured the 15th Wing and visited with Airmen at Joint Base Pearl Harbor-Hickam. Romania A week-long bilateral training exercise between the U.S. and the Romanian air force concluded at the...
 
 
Pg-1-Standalone---140411-F-HT977-026

Weather: Exercise component

First responders prepare to transport a simulated injured patient during an extreme weather exercise April 11 at Luke Air Force Base. The exercise was designed to train and evaluate Luke Airmen on readiness and preparation for ...
 
 
Courtesy photo

Plane crash, coma doesn’t deter pilot

Courtesy photo Retired Capt. David Berling, 56th Contracting Squadron contract specialist, stands in front of his 1977 Cessna RG March 23, 2012, at the Glendale Airport. Berling lost his legs in a 2007 plane crash, the subject ...
 

 

Comprehensive support system helps unit resiliency

In today’s Air Force environment of force restructure, budgetary constraints, continued mission requirements and resiliency, establishing a comprehensive support system in a unit is absolutely essential for success. Each organizational tier, whether at the element, flight or squadron level, must be resilient and have support mechanisms in place to not only meet, but exceed daily...
 
 

Preparing for next rank makes successful Airmen

As Airmen we have many responsibilities and duties we must carry out in accordance with our jobs. According to AFI 36-2618, The Enlisted Force Structure, our responsibilities are as follows: junior enlisted Airmen initially focus on adapting to military requirements, achieving occupational proficiency and learning how to become highly productive members of the Air Force....
 
 
Senior Airman
JASON COLBERT

Energy office helps keep lights on

Senior AirmanJASON COLBERT Master Sgt. Adam Kelley, 56th Civil Engineer Squadron base energy manager, explains the value of low wattage light bulbs to Robert Wimp at the Energy Conservation Month booth April 9 at Luke Air Force...
 




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=""> <strike> <strong>


Directory powered by Business Directory Plugin