Monday, November 21, 2011


If you have a frozen turkey you must start your thawing today.  It may be too late if the bird is over 14 pounds.  If that is the case you may need to thaw it in some cold water.  However, pay attention to the directions.  If not done properly, the turkey can be a place for bacterial growth. 

If you are brining the turkey, that should be done on Wed.  Allow for 16 - 48 hours for the Turkey to brine.  Make sure that the brine is cold - between 28 and 38 degrees all during the brine process.  Also wash your bird BEFORE and AFTER you brine. Washing before removes surface bacteria that may have accumulated during processing. Washing after removes excess salt and brine ingredients.

If you have any questions, please contact me or one of several hot lines for Thanksgiving.  Be safe and may all your memories of Thanksgiving be wonderful!!