View Single Post
Old 11-20-2008, 10:45 AM
  #20  
Bill'sBonBon
Super Member
 
Bill'sBonBon's Avatar
 
Join Date: Jan 2008
Location: Okeechobee, Florida
Posts: 1,076
Default

Originally Posted by PrettyKitty
I would never ever stuff a turkey or chicken! I cook the stuffing seperately. You would never see a professional chef do it either. Mainly for hygiene reasons, and it also make the meat dry because adding stuffing means it takes longer for the bird to get to the correct temperature (175-180 degrees F)

You don't wash your turkey (or other poultry) – this is because bacteria can splash onto you taps, sink, worktops, dishes and other foods. Proper cooking will kill any bacteria, so you don't need to wash poultry, it does more harm than good.

To ensure your turkey is completely cooked, insert a clean skewer or knitting needle into the thickest part of the thigh. Leave for at least 1 minute, if the juices run clear the turkey is cooked, if they run pinkish, return to the oven and cook for a little longer.

People worry about the hygiene standards in the restaurants they go to, but the fact is that more food poisoning is caused by poor hygiene standards in the home.

Have a safe turkey day!




Well pretty Kitty, I certainly am not a Professional Chef, Don't Prtend to be and dont want to be. Maybe you wouldn't do as I do and I don't expect anyone to.
I can guarentee you that I have been fixing turky and Dressing this way for 46 of the almost 48 years of marriage. I haven't Killed ,or gotten a sick single Friend,Grandchild ,DD,DSL,Sister,Mother,Grandparent,MIl,FIL in the whole Bunch of people that has eaten with me in those years.
I do wash my turkey, but I also after handleing any kind of Poultry I use a Bleach solution to kill any of the germs.From knives to sink whatever touches the poultry, That means Chicken too. I can assure you that my house and kitchen are very clean and just because you aren't a professional doesn't mean you don't make a perfect meal.
The Turkey will not be dry if it is fixed right. My turkeys are always juicy never dry. They get dry if roasted alone and not basted often. And I use a meat Therm. to let me know exactly when it is just right.
Just had to put my 2 cents in. Every one does things differently. So everyone please have a safe Turkey day because I am.
Bill'sBonBon
Bill'sBonBon is offline