Turkey: It's All About the Baste - And Thawing
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DALLAS (KRLD) - If you are serving turkey for Thanksgiving next week, the time has come to decide if you are going to leave the cooking to the professionals, or brave the bird yourself. Before launching into the roasting or smoking or frying, there is the tedious business of the thawing. For the majority of us who have not been lucky enough to score a fresh turkey, that necessarily long defrosting process should ideally start on Sunday. If you plan on brining, get that turkey today.
The North Texas Poison Center is ready and waiting for the inevitable flood of food poisoning emergency calls they answer every holiday season. It's not that people are trying to bring misery to their families, it's just that it has become increasingly rare to make something from scratch. We're out of practice. There's a lot going on in the kitchen and keeping everything straight is challenging. And, turkeys are big. You will not find any judgment from Mike Yudizky, who is the Public Health Education Manager with the North Texas Poison Center. He's been updating their Facebook Page with tips and advice. You can also give the folks at the center a call and they will answer your questions. The number is 1-800-222-1222.
And, remember, there is no shame in ordering out for your turkey. CBS DFW has a list of the best places in North Texas here. Also worth considering, Greenburg Turkeys in East Texas (they ship) and Luby's, which will sell you a turkey breast or a whole turkey.
Gobble, gobble!
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