Turkey cooking made safe
A little oil on the skin of the bird can act as a
glue for spices
Tips for preparing a holiday meal
In this story:
November 26, 1997
Web posted at: 5:05 p.m. EST (2205 GMT)
ATLANTA (CNN) -- Preparing a Thanksgiving turkey feast is no
simple chore -- at least not for first-timers -- but the best
way to prevent food contamination is easy to remember. Wash
anything that comes in contact with the raw turkey, including
your hands, and cook the bird thoroughly.
Novice turkey cookers Jason Sheffield and Carla Gudrey were
lucky. To make sure the two Atlanta friends followed the
rules for a safe Thanksgiving meal, they were guided by
cooking expert Donata Maggipinto of Williams-Sonoma, a chain
of gourmet food stores.
Probably the hardest part in preparing the turkey, Maggipinto
says, is making sure to remove the neck, giblets, gizzard and
liver from the body cavity.
"Oh, that's gross," Sheffield says. But he handles the
assignment with ease.
Experts say stuffing should be loosely packed so it can heat
Stuffing, or dressing -- another holiday staple -- can become
contaminated if it is prepared inside the bird and
insufficiently heated. To avoid that, cook the stuffing on
the stove and place it inside the turkey once the bird is
Those who insist on cooking their stuffing inside the turkey
must ensure that its temperature reaches 165 degrees at the
Don't pack the stuffing inside the body cavity; place it
loosely, advises Maggipinto.
"While the turkey is roasting in the oven, the stuffing is
going to expand."
Gudrey, 30, admitted to nervousness as the lesson began but
after learning the basics, both she and Sheffield, 23,
"We 20- and 30-somethings are paving our own road to
simplicity," she told Maggipinto.
Correspondent Holly Firfer contributed to this report.