Keep the turkey in its wrapping, unless you’re thawing it in the microwave. If you thaw your turkey in the refrigerator, you can keep it there for up to 2 days before cooking it. If you thaw it in water or the microwave, you’ll need to start cleaning and cooking it as soon as it’s ready.
The fewer surfaces you let the raw turkey touch, the less you’ll need to clean when you’re done cooking. Don’t let any part of the turkey or its juices come into contact with other food items, with the exception of food cooked inside the turkey, like stuffing. If accidental contact occurs, throw away the other food.
You can either cook the neck or giblets, following a recipe, or throw them away.
You don’t need to scrub or rinse the outside of the turkey at all. Place the roasting pan right next to the sink and cover the surrounding area with paper towels in case of any spillage.
For extra protection, you can sanitize kitchen surfaces with 1 tablespoon (15 mL) of liquid chlorine bleach mixed into 1 gallon (3. 8 L) of water. Let these surfaces dry thoroughly before using them.
Plucking is also the option to choose if you want to cook your turkey whole. Plucking is a messy process, so do it outside or in a garage, if possible.
The wings are edible, but they’re difficult to pluck and typically don’t have enough meat near the ends to warrant the extra effort.
You can heat the water on a stove or on an outdoor burner. You’ll need to use a kitchen thermometer to check the water’s temperature.
Soaking the turkey for longer than 30 seconds might start to cook it, which you don’t want to do while the feathers are still attached.
If you want to freeze your turkey, put it in 2 plastic freezer bags and seal it as tightly as possible. You can keep it for up to 7 months before using it. Dispose of the parts of the leg that you’re not cooking.
To remove the thigh and leg of the turkey, cut through the thigh muscle at the back, then pull it up with your hand until the joint pops. Continue cutting through the thigh until you can remove it. If you have a smaller freezer, cutting your turkey into smaller pieces will make it easier to preserve. Put each section in 2 sealed plastic freezer bags and keep the turkey for up to 7 months before using it.
Set the skin and head aside or discard them.
If you want to freeze your turkey, put it in 2 plastic freezer bags and seal it as tightly as possible. You can keep it for up to 7 months before using it.
To remove the thigh and leg of the turkey, cut through the thigh muscle at the back, then pull it up with your hand until the joint pops. Continue cutting through the thigh until you can remove it. If you have a smaller freezer, cutting your turkey into smaller pieces will make it easier to preserve. Put each section in 2 sealed plastic freezer bags and keep the turkey for up to 7 months before using.
