Purchasing

Whether purchasing a fresh or frozen turkey, consumers can be confident they are buying a quality product. The decision of which to purchase is based on personal preference in price and convenience. Oven-ready fresh and frozen birds are tucked into snug, air and water resistant plastic wraps immediately following processing. Air is removed as bags are sealed and shrunk so they fit the turkey almost as tightly as its own skin.

Frozen turkeys are flash frozen immediately after processing to 0 degrees F or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same freshness as the day it was processed.

Fresh turkeys are deep chilled after packaging. They have a shorter shelf life and are, therefore, usually more expensive.

Whether you buy a fresh or frozen turkey, proper cooking and handling of the bird will ensure a delicious holiday meal.

Frozen Turkey:

• Store at 0 degrees F or below.
• Purchase during special value sales and store the bird in the freezer until the thawing time begins.
• Thaw under refrigeration, in cold water, or the microwave.
  Refrigeration: Allow approximately 24 hours per four to five pounds to thaw in the refrigerator.
  Cold Water: Allow approximately 30 minutes per pound to thaw in cold water, which is changed every 30 minutes. Do not use warm or hot water and be sure to change the water every 30 minutes.
  Microwave: Follow the microwave manufacturer's directions and begin to roast the turkey immediately following the microwave process.

Fresh Turkey:

• Stored at 26 degrees F and above.
• Purchase for convenience because thawing is not required. Cost may be slightly more due to special handling required by the store.
• Order in advance to be assured of availability.
• Place fresh raw poultry in a refrigerator that maintains 40 degrees F and use it within the time frame on the package label or freeze the poultry at 0 degrees F.

Hard Chilled/Previously Hard Chilled Turkey: To Top of Page

• Stored at temperatures between 0 and 26 degrees F. In late 1997, new regulations created a separate category for turkeys in this temperature range, which had previously been labeled fresh. Cooks should treat this bird with the same care as a fresh bird and recognize this product has a shorter shelf life than a frozen product.

OTHER TIPS FOR PURCHASING AND PREPARING TURKEY:

• Processors may add convenience or value-added features to whole turkeys, including pop-up timers, net bags for easy carrying and self-basting solutions injected into the bird for added flavor. Consumers can choose which of these options best suit their needs.
• Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich.
• Ensure that the packaging is intact and avoid purchasing a bird with packaging that has rips or tears.
• Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.
• Select the size of turkey based on number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh between 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the number of dinner guests you expect.
• Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products that are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. Or ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion.
• Cleaning Turkey
  
  * Remove plastic wrap from thawed turkey.
  * Remove neck and giblets from body cavity.
  * Rinse turkey well inside and out with cold water.
     Thoroughly pat dry with paper towels.
  * Always wash hands thoroughly in hot soapy water before
     preparing foods and handling raw meat.
  * Do not let raw meat juices touch ready-to-eat foods either
     in the refrigerator or during preparation.
  * Do not put cooked foods on the same plate that held raw
     product.
  * Wash utensils, dishes and surfaces used for cutting turkey
     with hot, soapy water. Then rinse using a sanitizing solution of
     one capful of chlorine bleach in a sink full of warm water.
  * Thoroughly rinse surfaces, dishes and utensils with hot
     water.
  * Keep cutting board and utensils in good repair as they can
     harbour bacteria inside cracks and crevices.
• BBQ Turkey Tips
  
  Turkey is a wonderful alternative for your barbecue. It's full of
  flavour, nutritionally sound and most of all tastes great! So the
  next time you fire up the barbecue... THINK TURKEY.
  
  To help you achieve great barbecued turkey, following are some
  tips to use as guidelines.
  
  * To prevent sticking, rub your barbecue grill lightly with oil
     or use a non-stick vegetable spray while the grill is cold...
  * Never pierce the turkey part with a fork. Instead turn it
     with a spatula or tongs to keep the juices in...
  * Brush the glaze only during the last 15-20 minutes of
     cooking time to prevent burning...
  * For a quick and easy basting sauce, use low-fat Italian
     dressing or other low-fat oil based salad dressings...
  * When barbecuing, always remember to use a good set of
     long oven mitts and utensils made especially for barbecuing...
  * Cool weather and windy or damp conditions are factors
     which may lengthen the cooking times of the turkey...
  * Good food handling tip - clean all utensils and surfaces
     before and after preparing raw poultry...
  * When barbecuing a whole turkey, do not stuff, place
     turkey in pan (maintain 1-inch water in pan) or grill and close lid
     (opening lid will increase cooking times). Use medium heat on
     your barbecue.
  * If using a rotisserie, check your barbecue equipment's
     maximum weight recommendations for its use.
  * For rotisserie procedure, tie the wings securely to the body
     and the legs to the tail. Insert the spit in front of the tail and
     through the bird so it is balanced and securely fastened. A foil
     drip pan under the turley controls flare ups. Fill drip pan with
     water.
  
  Generally, a 12-15 pound turkey works best! To prepare turkey
  for this method, use the outline below:
  
  * Make sure turkey is thawed by proper methods
     (refrigerator or cold water).
  * Season turkey inside and out with preferred spices.
  * Use a drip pan and place ½ cup water as its' contents,
     make sure the water level remains consistent throughout the
     cooking process.
  * Skewer neck skin to back of bird, secure drumsticks with
     string, in metal "hock-lock" or tuck under band of skin. Twist
     wings behind turkey.
  * Insert meat thermometer into inner thigh, just above but
     not touching the thigh bone.
  * Your (un stuffed) turkey is cooked when the thermometer
     reaches 165ºF
  STUFFING

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