Every year, people get food poisoning because there turkey they eat for dinner has been improperly prepared. This article will help you, your family and your guests avoid a trip to the Emergency Room of the local hospital.

Fresh Turkey

If you are planning to roast a fresh turkey, be sure to buy it only a day or two before it will be roasted. Store it in the refrigerator on a large tray to ensure that any leaked juices will not contaminate other foods. Never buy a fresh turkey that's been pre-stuffed. They can hoard bacteria in the stuffing that will remain even after the bird has been cooked. Allow one pound of turkey per person.

Frozen Turkey

Always keep turkey frozen until you are ready to thaw it properly. Turkey can be kept frozen for months, but it is best cooked within one year for optimum flavor.

You can thaw turkey safely in cold water, in your refrigerator or in a microwave. If you're thawing it in the refrigerator, allow 24 hours for every five pounds of turkey and be sure the temperature is below 40 degrees Fahrenheit.

Be sure the turkey is left in the original wrapper and place it on a large tray. Once the turkey is completely thawed, it can remain in the refrigerator for two days maximum.

Turkey can be thawed in cold water. Leave it in original wrapper and submerge it fully in cold water. Change the water several times during the thawing process. Once the turkey is thawed, roast it immediately. Never refreeze. This thawing process will take 30 minutes for each pound of turkey.

If you wish to thaw your turkey in the microwave, check the microwave's manual for defrost time per pound and also for the proper power level. Remove the wrapping. Place the turkey on a microwave safe tray to ensure juices don't leak into the microwave. Be sure to roast the turkey immediately after thawing.

Roasting the Turkey

Remember to remove the giblets from the turkey's cavity and cook them separately. Then, set your oven to a temperature of 325 degree Fahrenheit or above and place your turkey in the oven in a roasting pan; preferable on e that has a lifter for easy removal.

If you wish your turkey to roast evenly, cook the stuffing in a separate pan. Stuffing must have an internal temperature of 165 degrees Fahrenheit in order to be thoroughly cooked.

If you want to stuff your turkey, you can prepare the stuffing ahead of time. However, for safety reasons you must keep wet and dry ingredients in separate bowls. These will be mixed when you stuff the turkey's cavities. Never allow a turkey to sit after being stuffed. It must be roasted immediately to prevent growth of bacteria. Cook at 325 degrees Fahrenheit or above until the center reaches 180 degrees Fahrenheit.

Don't depend on a pop-up thermometer. Always use a food thermometer to check both turkey and stuffing internal temperature. Temperatures should be as follows:

• 170 degrees Fahrenheit for turkey breast cooked separately.

• 165 degrees Fahrenheit for stuffing.

• 180 degrees Fahrenheit for a whole turkey.

Be sure to remove all of the stuffing from the turkey when it is removed from the oven to prevent the spread of bacteria.

It is safe to roast a turkey that if still frozen. However, it will take 50% longer to cook, so be sure to allow for the extra cooking time.

Tips

• Always add 1 cup of water to the pan before placing your turkey in the oven.

• Tuck the wing tips under the shoulders of the bird to ensure even cooking.

• Cover the turkey with a lid or aluminum foil for at least 2 hours. This enhances heat circulation, reduces juice splatter and keeps the bird moist.

• If the turkey reaches a golden brown before it is fully cooked, place aluminum foil over it to prevent over-browning.

• If you use a cooking bag to roast your turkey, follow the manufacturer's instructions to the letter.

• Place an oven-proof food thermometer in the turkey before placing it in the oven. This enables you to see the internal temperature at a glance.

• Always wash your hands, counter top, sink, cooking utensils and anything else that comes into contact with the raw turkey with antibacterial soap or chlorine bleach.

Leftovers

• If gravy, stuffing or turkey are left at room temperature for more than 2 hours, they must be thrown out.

• Leftovers should be divided into small portions and refrigerated or frozen as soon as they've cooled completely. Containers must be covered.

• All gravy, stuffing and turkey that is refrigerated must be used within 4 days.

• Leftovers that are frozen must be used within 6 months.

• Leftover turkey can be eaten cold or reheated. If you reheat, be sure it is heated thoroughly before eating.

Follow these tips to ensure that you, your family and guests have a Christmas that is free from ecoli and bacteria. Merry Christmas.

Author: Mary M. Alward