The Short Answer: Cut the turkey into smaller pieces, cover it, and heat it until a food thermometer reads 165°F. USDA's leftovers guidance says leftovers should reach 165°F as measured with a food thermometer, and that
The short answer: if the turkey has just finished cooking and reached 165°F, slice it and spoon warm broth, stock or gravy over the meat, cover it, and serve promptly or keep it at 140°F or above. If you are
The short answer: skip anything light enough to get tossed around by the fan, anything runny, and loose parchment. Go easy on cheese, leave popcorn to the microwave or stovetop, and cut broccoli into
The short answer: for the Extension methods covered here, cook sweet potatoes first. Cool them promptly, peel, then halve, slice or mash. Pack them into freezer containers with a half inch of headspace, seal, label and
The short answer: buy 1 pound of whole turkey per person, and 1.5 pounds per person if you want leftovers. For a turkey breast, plan on 3/4 pound per person, and for a boneless breast, 1/2 pound. For 10 guests, that is a 10 to 15 pound turkey.
The short answer: turkey dries out when the lean breast cooks past done. Roast at 325°F or higher, check the innermost thigh, the innermost wing and the thickest part of the breast with a thermometer, take the turkey
The short answer: bake a medium sweet potato at 400°F for about 45 minutes, until it is soft or tender. Clemson says 40 to 50 minutes, Montana State says 45 minutes and Iowa State says 45 minutes to
The short answer: plan on 1 to 1½ pounds of uncooked whole turkey per person, choosing the higher end if you want leftovers. Buy fresh turkey 1 to 2 days before cooking, or buy frozen earlier and allow
The dairy aisle looks remarkably different than it did a decade ago. Where once there stood only traditional milk in various fat percentages, now entire sections overflow with plant-based options made from
The short answer: do not leave raw chicken at room temperature for more than 2 hours (1 hour if the air is above 90°F), and throw it out if it has been. Keep the fridge at 40°F or below, store the chicken on the bottom shelf in
The short answer: choose sweet potatoes that are firm and smooth, with clean, evenly colored skin and no soft spots, bruises, cracks, cuts or sprouts. Pick the type for your recipe: pale-fleshed varieties tend to be
The short answer: for pie slices that hold their shape, choose firm, fresh Granny Smith, Braeburn, Honeycrisp or Pink Lady apples. Mix varieties if you want a balance of sweetness, tartness and texture, although one
