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Play it safe when preparing turkey In the Kitchen \Ionit‘a Beaumonl he nutty ml a turkey Is an Ideal Pluc‘e lot lucrerrul grouth; play ll sult- [lils ('hrtstrnus and lollou thew Itpx when preparing, uooking .mtl stormy )our Chrrstmas turkey. ll1u\\turkt')lnlhe rcl‘rigcrutor 0r III told \tulur ‘\“L‘t\\ 10 hours per kilogram (like hour~ per pound) to than the bird In Ihc rclrlgcrutor or mo hours per kg (one hour per lb.) tn Lt‘id \talcr ll mu must [1121“ your turkey at room temperature, pluce the bud in llx turtptnal “trip in .1 hem), brown paper hug, Ll entered cooler or wrap ll]l|'\L'\ m a towel: this \Hll keep the ~urlucu LUIL] uhlle the Interior thaus 7 rt'tluung [he chances of butterial grnuth Allou lhrt-c houn per kg ll-I 1 hour» per lh ). Once themed, rulrlgt'tute and cook Within 2-1 hours. Nun-r leuw the thuwed lurkey sit- ltng .ll room temperature \qux's slul‘l‘ your lurkuy jusl helort' moktng: and timer must your lurker :11 n Iempcrulure lower than ISH degrees ('clsius (IOU degrees ['ill‘ll’c‘lllk‘lll. Use a meat thermometer to check if the turkey is done. The thermometer should register 70 degrees C (l60 degrees F) in the stuffing and 85 degrees C {185 degrees F) in the thigh of an unstut'fed turkey. If a meat thermometer is unavailâ€" able, use the following chart as a guideline: three kg. (seven lb.) turkey i took for 3-1/2 hrs. to 4~l/4 hrs.: four kg. (nine 1b.) turkey â€" cook for four hrs. to 4-3/4 hrs.; five kg (11 lb.) turkey â€" cook for 4â€"1/2 hrs. to 5-1/4 hrs.; seven kg (15 1b.) turkey â€" cook for 5â€"1/4 hrs. to six hrs.; nine kg. (20 lb.) turkey â€" cook for 5-3/4 hrs. to 6-1/2 hrs.; 11 kg. (24 lb.) turkey â€" cook for 6â€"1/4 hrs. to seven hrs. The turkey is done when the juices run clear and the drumstick moves easily. Never partially cook a turkey one day and complete cooking the next because this will encourage bacterial growth. After serving, always remove the stuffing from the turkey and the cooked meat from the bones. Refrig- erate for three to four days or freeze for up to one month. Monica Beaumont is thoJFoods and Nutrition Specialist‘willl the Rural Organizations and Services Branch.