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What is the best way to defrost a turkey? And how long does it take to defrost? The following article will answer these questions
1. Safely defrost turkey
There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in the microwave.
The refrigerator takes the longest, one day for every 4-5 pounds, but it is the safest. Covering a turkey with cold water takes 30 minutes per pound, but you must change the water every half hour. Microwaves are the fastest, but you must cook the turkey immediately after defrosting. With the freezer defrost method, you don't have to do anything other than reminding you not to forget to start defrosting a few days before Thanksgiving.
2. At what temperature to cook good turkey?
325 degrees F is the best temperature for cooking turkey, although that's really a matter of personal preference. Some recipes start with high heat to give the chicken a nice color, then lower the heat. At about 14 pounds, that chicken needs about three and a half hours to cook
The internal temperature of the chicken should be 165 degrees Fahrenheit. If stuffed turkey should also be cooked to 165 degrees. At that temperature, any bacteria, such as salmonella, will be killed, to get a safe one.
You will need a thermometer to measure the temperature of turkey meat, and ideally you should also have a refrigerator thermometer to make sure the refrigerator temperature is below 40 degrees.
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3. What's the difference between a semi-frozen turkey and a fresh turkey?
There is no nutritional difference between frozen turkey purchased at the supermarket and a fresh turkey. And there is no difference in how they are prepared.
A slow cooker is an oven that is heated to about 300 degrees, so it cooks food more slowly. 325 degrees is also considered slow, just not as slow as 300.
As with the question of frozen versus fresh turkey, cooking a turkey in a slow oven is a matter of personal preference. Some say it tastes better when cooked this way. Whatever temperature you choose to set the oven to, the key point is to pay attention to the internal temperature of the turkey.
4. What are the dangers of eating an undercooked turkey or undercooked ham?
The most dangerous is a bacterial problem. With poultry, an undercooked turkey can still contain raw salmonella. Undercooked ham has bad bacteria, it should also be cooked to an internal temperature of 165 degrees.
You have two hours from when you take the chicken out of the oven, if it is too much it needs to be refrigerated. Basically, anything with a bit of protein in it can become dangerous if left out for too long.
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Reference source: Webmd.com
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