Tips for a top-notch turkey

USA Today (Society for the Advancement of Education), Nov, 2004

Whether you follow the current low-carb craze, are watching calories, or plan to stick to a traditional feast--turkey is the perfect protein. With Thanksgiving on the horizon, Butterball Turkey, Downers Grove, Ill., offers the following tips for a nutritious, tasty holiday meal based on the most commonly asked questions to its Turkey Talk-Line.

* When thawing a turkey, allow at least one day in the refrigerator for every four pounds. However, if short on time, submerge the turkey in cold water. Thawing at room temperature is not recommended as it could promote bacterial growth.

* Allow 1.5 pounds of turkey per person for generous servings and leftovers.

* The open pan roasting method consistently creates a tender and juicy, golden brown turkey.

* Always use a meat thermometer to determine when the bird is fully cooked.

* When the turkey is two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking.

* Let meat stand 15 minutes to allow juices to set and stuffing temperature to rise to 165[degrees] before carving.

* When handling turkey, wash hands often; keep raw turkey and ready-to-eat foods separate; cook to proper temperatures (180[degrees]F in the thigh, 160[degrees] for stuffing); and refrigerate cooked meat promptly.

* Reduce calories by using a cooking spray before putting the fowl in the oven.

* Fresh or frozen? The choice is yours. Fresh turkeys need no thawing and are ready to cook. Frozen ones can be purchased weeks in advance, but require several days of thawing time before roasting.