TODAY’S TIP

Here are some Thanksgiving safety tips from the U.S. Department of Agriculture:

For safe holiday food:

* Thawing a turkey: Don’t thaw on the kitchen counter. Thaw in the microwave or refrigerator.

* Snacking: Snacking off the turkey is fine, but don’t leave it out for more than two hours.

* Leftovers: To speed cooling, debone the turkey and refrigerate it in small, shallow containers.

* Cooking: Don’t cook turkeys overnight at low temperatures. Cook at 325 degree Fahrenheit.

* Desserts: Cook custard to 160 F and refrigerate pies made with eggs.

* Eggnog: Don’t use a raw egg recipe. Use commercially prepared, pasteurized eggnog or make your own with cooked custard base.

Some basic questions:

* How long will turkey last in the freezer? Is it safe to use a turkey I’ve had frozen since last Thanksgiving?

A whole frozen turkey can be stored in a freezer at 0 F for up to one year without appreciable loss of quality. To prevent freezer burn, wrap the turkey in heavy freezer paper.

* Which tastes better, fresh or frozen turkey? If I choose a fresh turkey, how long will it keep in my refrigerator?

There is no significant difference in quality between a fresh turkey and a frozen one. But you can keep a fresh turkey refrigerated only two days before it must be cooked.

* How should I thaw turkey? How can I quickly thaw a turkey when time has run out?

Thawing your turkey in the refrigerator is the preferred method. Allow one day for each five pounds. In a hurry? Thaw the turkey in a clean sink. Put it in a heavy freezer bag secured with a twist tie. Cover the bird with cold water, changing the water every 30 minutes to keep it cool. Allow 6 to 9 hours for a 12- to 16-pound turkey, 9 to 11 hours for a 16- to 20-pound bird. And turkey can be thawed in the microwave oven, if it will fit. Be ready to cook the bird as soon as it’s thawed.

* What’s the safest way to stuff a turkey? You can stuff a turkey, but do it just before you put it in the oven. To save time, chop up and refrigerate your stuffing ingredients the night before roasting. Stuff the bird loosely.

* What’s the best way to cook a turkey?

Several methods provide a tender turkey. Roasting the bird uncovered in a 325 F oven yields drier meat but a great roasted flavor. Or you can put the turkey in an oven cooking bag for a more moist bird in a shorter time. Other cooking methods include the microwave, rotisserie or outdoor kettle grill.

* Can I cook the turkey the day before Thanksgiving? How do I safely store it and then warm it for dinner?

Advance cooking requires special attention to handling. First, cook the bird to an internal temperature of 180 F in an oven set no lower than 325 F. Bake stuffing separately. Let the bird stand for 15 minutes. Carve the meat off, leaving legs, thighs and wings intact if you like. Refrigerate the turkey in small, shallow containers. On Thanksgiving Day, reheat the meat in a 325 F oven or warm in the microwave. To keep meat tender when using a conventional oven, cover it with gravy or the natural cooked juices. Serve the heated slices on a platter with the whole pieces garnishing the edges.