The word on the bird Noel Cullen, national president of the American Culinary Federation and associate professor at MET's School of Hospitality Administration, believes there's no stronger correlation between food and celebration in the United States than that of Thanksgiving and its traditional turkey. He offers the following turkey tips for a safe and tasty holiday meal. Professor Noel Cullen has accumulated more than 45 major international awards for his culinary art, including seven Olympic gold medals. He teaches culinary arts, food and beverage management, and human resources management at SHA and may be the only chef in the world to have both a doctoral degree and certified master chef status.
Fresh turkey is very perishable.
Use the turkey within two days of purchase or freeze immediately. If the turkey is packaged, there shouldn't be any accumulated liquid in the tray or bag. Bacteria on raw turkey can contaminate other food it comes in contact with, so thoroughly wash hands, cutting boards, and any utensils used during preparation in hot, soapy water before handling other foods. To prevent bacterial growth, don't stuff the turkey until just before roasting. Stuff the bird only three-quarters full to allow for expansion during cooking.