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Show LIFETIMES Nov. 22,1991 Hii.fop Times 21 Turkeys don't have to get last laugh by MSgt. Linda Lee American Forces Information Service It's turkey revenge time during the Thanksgiv- ing and Christmas holiday seasons if the bird and its dressing aren't properly prepared for center stage on the dining room table. Improperly cooked turkey and stuffing could lead to the growth of bacteria and food poisoning. Fixing the turkey and stuffing is simple if you follow the guidelines, said Bessie Berry, who answers questions at the Department of Agriculture's meat and poultry hot line. Berry said a fresh turkey should be bought no more than two days prior to serving. It should be kept in the refrigerator at 40 degrees Fahrenheit or colder until it's time to fix it. A frozen turkey kept at zero degrees or colder can be kept up to a year in the freezer. Once it's thawed, though, it should be cooked immediately. The key to proper defrosting is to keep the turkey cold; this inhibits the growth of bacteria in the meat. Defrosting time depends on the weight of the bird. Berry said a prestuffed frozen turkey should not Be thawed before it is cooked. There are three ways to defrost frozen turkeys: in a refrigerator, in cold water and in a microwave. Thawing in the refrigerator ranges from two days for a bird that's 8 to 12 pounds to five days for one that's 20 to 24 pounds. To use the method, place the bird in a of cold water and change the water every half pan hour to make sure it stays cold. It will take up to six hours for a turkey that weighs 8 to 12 pounds and up to 12 hours for one that's 20 to 24 pounds. To correctly thaw a turkey with a microwave oven, follow the manufacturer's instructions for power level and time for the bird's weight. Remove the neck and giblets from inside the turkey, and wash both the outside and inside thoroughly with cold water. Also, wash anything that touched the raw turkey to guard against the possi- cold-wat- er L bility of spreading bacteria. This includes utensils, sink and hands. Berry advised against stuffing the turkey in advance because that can cause bacterial growth. She also counseled against partially cooking the turkey on one day and finishing it another. To save time, she said, the stuffing's dry ingredients can be mixed ahead of time, but do not add perishable items, such as margarine, celery and broth, until it is time to stuff the bird. Oven time needed to roast the bird depends on its size and whether it's stuffed. At 325 degrees, a 6 to 8 pound unstuffed turkey will take 2Vt to SVi hours to roast, while the same bird with stuffing will take 3 to 3Vi hours. At the other end of the weight and time scale, said Berry, an unstuffed 24 to 28 pounder needs 5 to 6Vt hours, while one of these stuffed giants requires 7 to 8V2 hours roasting time. Just as important as preparing the food, however, is storing leftovers. Even if food is cooked perfectly, improper storage can cause food poisoning. Do not leave food out for more than two hours after cooking. Berry recommended dividing leftovers n H l A into small portions and storing them in several smaller containers. Smaller portions cool quicker, cutting the possibility of bacterial growth. Any leftover stuffing and gravy should be used within two days, said Berry. Bring the gravy to a rolling boil before using it. Refrigerated leftover turkey needs to be eaten within four days. Frozen turkey, stuffing and gravy should be eaten within a month. This department's hot line can answer questions concerning the proper handling, storage and use of telepoultry, meat and eggs, said Berry. The in the Washington, phone number is D.C., area, the telephone number is Through November, the hot line operates Monday through Friday from 9 a.m. to 5 p.m., Eastern time. It will also be operational this weekend from 9 a.m. to 5 p.m., and on Thanksgiving, 9 a.m. to 2 p.m. Beginning Dec. 1, the department's hot line will be open weekdays from 10 a.m. to 4. Or you can write: The Meat and Poultry Hotline, USDA-FSIS- , Room 1165-S- , Washington, D.C. toll-fre- e 202-447-333- 3. 20250. L 1 ZPCCZr I 1091 1990 Ghev. Corsica r. Sentra 4-D- '2914890. Auto, trans., air. tilt Uissan wheel, red 2-D- 1991 SE r. Mitsubishi 4-D- r, 2915880, Auto., air. silver 29 14880, Air, tilt wheel, sun roof, cruise, red JJJ) At Starting will Price vary with mileage & mm equipment 1 GaEant 4-D- 1991 Toyota Camry r. 2916540, Air cond., tilt wheel, p. windows, & door locks, cruise control 2915730, Silver, auto, trans., air, p. windows, door locks, AMFM cassette sartinflA$000S Price will vary with mileage IQOO 1910440. tilt Toyota Camry 4-D- wheel, maroon 1910910, cond., tilt 4-D- r. auto, trans., wheel, blue 00 U17 caiiriolet Convert. 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