To stuff or not to stuff? Sierra Star, CA - Nov 16, 2007
Step one, catch a turkey
Step two, grab an ax.
OK, the process is no longer that rustic for most American cooks, but the basics of the bird baking world can be daunting to those new to the fray.
Whether you plan to roast, microwave, grill, smoke or deep fry your turkey, safety is essential to keep you and your guests out of the emergency room.
Experts agree frequent hand washing, strict prevention of raw food cross-contamination, a good meat thermometer and an unstuffed bird are your best tools for a safe holiday dinner.
"I don't stuff my turkey anymore," said Penny Pie Jones food service director at Bass Lake Joint Union Elementary School District. "The conditions inside the bird make a great atmosphere for bacteria to grow while the outside of the turkey is cooking."
Rebecca Handley, former chef for Camp Sugar Pine and former food service director for Camp Oakhurst said she has cooked up to six turkeys at a time, and she sides with
Alton Brown of the Food Network.
"Alton says 'Stuffing is evil,' and I have to agree with him," Handley said. "I cook my stuffing separate."
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