Five Myths About Thanksgiving Debunked

in Turkey

It's that time of year again.  The leaves are changing color and falling off trees, the temperatures are dropping.  Soon we will be gathering with family to cook and eat our Thanksgiving meals.  Here are a few long standing Thanksgiving myths that need to be debunked once again this holiday season.

1. Myth: To get the best turkey, soak it in brine before you cook it.

Fact: Brining gives you a moist turkey, but the juices inthe pan are too salty to make a good gravy, and the bird itself can be too salty for most peoples taste buds. To get the best turkey without brine, take the bird out of the refrigerator a few hours ahead to warm up, but put ice packs on the breast to keep it cold. That way the delicate breast will heat up slower than the tougher legs. Then while roasting, check the temperature early and often to avoid overcooking the bird.

2. Myth: You can make a wonderful stuffed turkey by cooking it in a very low oven overnight

Fact: Low cooking temperatures under 300 degrees combined with long cooking times are friendly to micro bacteria and can produce a toxic turkey. For the best and safest results, cook stuffing separately and roast the bird at temperatures above 300 degrees.

3. Myth: To get a perfectly cooked turkey, follow a chart that gives you the cooking time according to the weight of your turkey

Fact: A chart cannot predict exactly how long it will take to cook a large turkey, because there are many more variables than the weight. Use the chart as a guide in general, but there's no substitute for checking the doneness yourself with a good digital thermometer.

4. Myth: To make a turkey safe for consumption, you have to cook it until the breast meat is 170 degrees and dry

Fact: Breast meat at an inner temperature of 150 to 160 degrees is much moister and safe. Leg meat is tougher, and better at 160 to 170 degrees.

5. Myth: It's ok to put the leftovers away at the very end of the evening, just before heading off to bed

Fact: Harmful bacterias can survive cooking and at warm room temperatures can double their numbers several times an hour. Refrigerate leftovers as soon as the main meal is over, especially any meats, sauces containing meat or cream, and also starchy vegetables.

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Mandy Malone has 1 articles online

Mandy has been writing stories and articles from a very young age on any flat surface she could find.  Stay in shape this holiday season with a good cardio workout.

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Five Myths About Thanksgiving Debunked

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This article was published on 2010/11/04