WHEN IS THE TURKEY DONE?

* 180 degrees in the inner, thickest part of the thigh and should not touch the bone.

* 170 degrees in the breast.

* If the bird is stuffed, the stuffing’s temperature should be 165 degrees F.

* 165 degrees F at minimum.

* Juices run clear.

* If you put the juices on a white plate it is easy to see if there is any pink in the juice.

* The leg joints should move easily.

* As the turkey sits before carving its temperature will rise about 5 degrees.

HOW DO I GET THE BIRD OUT OF THE PAN?

* If the bird is stuffed, remove the stuffing.

* Stick one long wood or metal object, such as a spoon or carving fork, into the cavity, and a second one into the smaller cavity and lift onto carving surface.

* Cover the bird loosely with foil.

PAN GRAVY RECIPE:

* Remove turkey from the pan.

* Pour the liquid from the pan into a tall heat-resistant measuring cup.

* For each person plan ¼ - ½ cup gravy.

* Add enough water (and wine if you like) to the liquid for the amount of gravy needed.

* Add 1 tablespoon of flour for each cup of liquid to the pan to make a gravy of medium consistency.

* Over medium-low heat slowly pour liquid back in the pan and scrape off the stuff from the bottom of the pan and whisk about 2 minutes.

* Bring the gravy to a boil and simmer for a minute per cup of liquid.

* Season to taste with salt and pepper.

HOW DO I CARVE A TURKEY?

There are two schools of thought about carving turkey – the kitchen way and the at-the-table method. They both work equally well; each has their plusses and minuses. It is a matter of person preference.

Start Carving the Same Way for Both Methods

* Use sharp carving or electric knife.

* Remove the wishbone to make carving easier.

* Remove the legs.

* Grasp the end of the leg and pull away from the body.

* Slice between the leg and thigh to expose the bone joints.

* Cut through the joints to remove the leg and thigh.

* Cut between the leg and thigh joint to disconnect.

* Hold leg vertically on cutting board and cut slices parallel to the bone.

* Remove the wings.

Kitchen Carving:

* Cut off the breast by cutting parallel to the breast bone. Remove it as one piece of meat.

* Slice across the breast, the short way.

Plusses:

* The meat is cut against the grain and will stay together better.

* The slices are smaller and fit on a full plate more easily.

At-the-Table Carving:

* Cut horizontally at the bottom of the breast to the bone.

* Cut slices of turkey starting at the top of the breast, down to the cut.

* Plus: This is the classic concept of how to carve a turkey.

HELPFUL HOTLINES:

USDA Meat and Poultry Hotline
Hours in November
Phone Number: 1-800-535-4555

Butterball
www.butterball.com