7 Turkey Myths That Could Ruin Your Thanksgiving

Reader’s Digest debunks turkey myths to help you save time and your turkey this Thanksgiving

MYTH: You don’t have to thaw a turkey completely.

TRUTH: A properly thawed turkey is key to making sure the bird is fully cooked; one that’s partially frozen when it goes in the oven means the outside will cook but the inside will remain raw.

MYTH: A stuffed turkey won’t cook through.

TRUTH: You can reduce risk by heating the dressing up to at least 130 degrees before placing it in the turkey. Also, check the temperature of both the stuffing and turkey meat before serving. Stuffing should be about 165 degrees, whether it’s cooked inside the bird or separately.

MYTH: Basting frequently keeps meat moist.

TRUTH: Contrary to popular belief, experts say basting doesn’t actually flavor the meat much because most of the liquid runs off the skin and back in the pan. Plus, opening and shutting the oven every 30 minutes can cool an oven quickly, adding to overall roasting time.

MYTH: Don’t eat the skin.

TRUTH: Turkey skin is high in fat – but its monounsaturated – the good kind of fat. Monounsaturated fats help balance cholesterol levels, which could lower your risk of heart disease, and it may improve insulin and blood sugar levels. Don’t make it your main meal, but feel free to enjoy a portion guilt-free.

Myth: You can tell the bird is done by its thigh temperature.  

TRUTH:  If the thigh is 165 degrees and juices run clear, is the bird is finished roasting? Food experts at Gourmet magazine recommended using the four-spot test to check for doneness: prick both thighs, the thickest part of the breast on each side, and each wing. The bird isn’t cooked enough until all pricks register 165 degrees, which is the USDA recommendation. Butterball advises waiting until the thighs reach 180 degrees and breast is at 170.

Myth: Leftovers can sit out until the end of the meal  

TRUTH:  Harmful bacteria can grow quickly, especially if your dining room temperature is warm. Butterball suggests refrigerating leftovers within two hours of eating, and then either eat them or freeze them within three days.

View the entire article over at Reader’s Digest.