Cooking a turkey for Thanksgiving is stressful, but not as stressful as bringing it to another house. If you’re cooking for a friend or relative’s house, follow these tips to make sure your dish arrives delicious and intact.
Well Done
Some people think you can partially cook a turkey ahead of time but they could not be more wrong. One continuous cooking session is important to kill all the bacteria, though you can microwave the meat then immediately transfer it to the oven to finish.
Check Your Temperature
To ensure all the bacteria has been killed, use a meat thermometer to make sure the thigh is 180 degrees and the breast is 170 degrees. When transporting, insulate your dish and don’t let it get warmer than a refrigerator (around 40 degrees), which will allow food poisoning bacteria to quickly multiply.
Chop It Up
Carving the turkey is an overrated tradition. If you’re handling the main course, it will be much easier to slice it up beforehand. Let the bird stand for 20 minutes before you remove any stuffing. Carve the meat but leave the legs, thighs and wings intact.
Chill Out
Don’t let the bird travel unrefrigerated for more than a couple hours. If you’re eating the turkey within two days, refrigerate the meat in small, shallow containers to help expedite cooling and reheating. If you’re cooking more than two days ahead, freeze it after.
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