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take four to 24 hours under refrigeration.
Frozen meats will not have increases in bacterial populates. Actually some bacteria will be killed during freezing.
Please enjoy your holiday season turkey — and remember to keep it refrigerated or frozen.
Turkey — Anyone?
Thanksgiving is almost here, so do not forget the Virginia flavor when it comes to the turkey you will put on the table. The state produces approximately 11 1/2 million turkeys annually, ranking it sixth in the nation in production.
Turkey is a flavorful, convenient and versatile meat gaining popularity every year. In Virginia, production is up since 1984 and this increase may be due to the varied appeal turkey offers consumers, such as: various fresh turkey parts and products come in meal-sized packages for fast preparation; preinserted timers in roasts eliminate cooking errors; most fat is easily removed with skin, delicate natural flavor blends well with spices, seasonings or sauces for a variety of new and traditional recipes and today’s heightened awareness of health.
If you will be purchasing a whole fresh or frozen turkey, look for Virginia producers such as Valley Star, Longacre Brand, Marval of Virginia or Golden Acre. Following are a few turkey tips taken from Virginia Turkey to assist you:
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