November 20, 2003
Stations, we have five cuts today from Virginia Tech Cooperative Extension Food Microbiologist Rob Williams, on how to safely prepare your holiday turkey.
Right mouse click link and choose "Download Link to Disk" or "Save Target As" to save MP3 to your computer. Hint: To locate the file easily after downloading, save to your desktop.
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Cut 1:
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In the first cut, Williams outlines three methods for defrosting a frozen turkey.
IN: You have three primary methods...
RUNS: 33
OUT: ...immediately after thawing.
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Cut 2:
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In the second cut, Williams talks about how to properly handle stuffing.
IN: If you choose to...
RUNS: 28
OUT: ...from the bird itself.
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Cut 3:
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In the third cut, Williams gives an idea of how long it may take to cook the turkey.
IN: For a whole turkey...
RUNS: 10
OUT: ...cook that turkey.
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Cut 4:
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In the fourth cut, Williams talks about how tto tell that the turkey is done.
IN: To determine if a turkey…
RUNS: 23
OUT: ...use them in combination.
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Cut 5:
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In the final cut, Williams says that you can use alternate methods of cooking, but the way you tell that the turkey is done remains the same.
IN: With regard to grilling…
RUNS: 13
OUT: ...breast meat.
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FOR MORE INFORMATION ON SAFELY PREPARING A TURKEY, CONTACT THE USDA MEAT AND POULTRY HOTLINE AT 1-800-674-6854 OR GO TO THE WEB AT WWW.FSIS.USDA.GOV.
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