INGREDIENTS

INSTRUCTIONS

According to an article in the "LA Times", Nov. 23, 1991, there are
probably more cases of food poisoning, in the US, at least, on
Thanksgiving than any other day of the year.  This is mainly due to
improper handling, preparing, and cooking the family turkey. The US
Dept of Agrigulture offers several iron-clad rules for preparing the
turkey in such a way as to limit the spread and growth of bacteria in
the process. They are: * Make sure juices from the uncooked bird do
not drip onto other foods, even in the refrigerator. * Carefully wash
everything: hands, utensils, sink, etc. that comes in contact with  the
raw bird. Use soap and hot water. * Don't defrost a frozen turkey  at
room temperature. Defrost it in the refrigerator, allowing one day  in
the refrigerator for each 5 pounds of bird. * Don't stuff the bird
until just before it goes into the oven. Stuff itloosely. * Don't  cook
the bird at temperatures less than 325 F. Long, slow cooking at  low
temperatures allows bacteria to grow. * Don't partially cook the  bird
the day before and finish cooking it Thanksgiving day. Cook it  in a
single, complete operation. You can hasten the cooking process  by
using commercial oven cooking bags, and by cooking the stuffing
seperately. * Don't refrigerate a whole, cooked turkey. Carve the
bird, cover and refrigerate the meat.  Reheat before serving, making
sure the meat and stuffing reach approximately 165 F. , steaming hot.
* Don't allow the cooked bird to stand unrefrigerated for more than 2
hours after removing from the oven. A frequent practice is to carve
just enough meat from the bird to serve the meal, and to finish
carving the remainder of the bird later. Do not let later take too
long. * Don't use regular paper grocery bags to cover the bird in the
oven. Toxins from glue in the seams can cause illness.  Recipe By     :
"LA Times", Nov. 23, 1991  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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