European Stars and Stripes (Newspaper) - November 16, 1990, Darmstadt, Hesse                                Magazine by Beverly Bundy the Butterball talk line has been talking Turkey for 10 years. Last year the line answered 187,861 Calls from Cooks concerned with the bin Bird. Y it seems that perfectly competent Cooks often freeze when confronted with a 20-Pound Turkey. The 44 Home economists who Man the phone lines Are full of horror stories. Butterball has the largest share of the whole body Turkey Market in the United states so it makes sense that they d set up a panic line for Cooks. Quot we be heard All sort of things from people Quot said Judy Larwill supervisor of the hotline. Quot they always Call up and say of. You wont believe what i  but of course we usually do because we be heard it before from another  one of the most common Calls to the hotline and to newspaper food editors is from a Cook who has cooked the Bird with the wrapped giblets still in the Turkey. The answer to that problem is that the Turkey is of but the giblets themselves will be Tough and have no flavor. The hotline fielded 6,000 Calls on thanksgiving Day last year. Quot one poor lady called Quot Larwill said Quot who had suddenly inherited the responsibility for cooking the whole family dinner. She had found a grocery store that was open but All the whole turkeys were gone so she bought Turkey parts. She called us to find out if she could assemble a whole Turkey from the parts and sort of glue it together with stuffing. I think she was looking for instructions for a build your own Turkey kit. We suggested that she Cook the parts slice them nicely and present them on a Platter so no one would know the difference. And there Are sometimes callers who done to have their Nomenclatures quite right. One woman called and wanted to know How to make Gravy from Turkey droppings. Every year we get Calls from new Cooks who want to know if the Turkey will expand in the oven and other who want to know if the Turkey will Cave in if they done to stuff  this year the staff has already had a Call from a woman who should be nominated for hostess of the year. She called us Quot Larwill said Quot because she had a Turkey that had been in the Freezer for a year and she wanted to know if it was still edible. We said it was certainly edible but we think top Quality is from six to eight months. But its the Way she had gotten the Turkey that was interesting. Every year she has a group of people Over for thanksgiving dinner. One Bachelor showed up last year a half hour before dinner with a 22-Pound Frozen Turkey. He told her he wanted to contribute the meat for the meal. She did t say a word just put the Frozen Bird in the Freezer and As far As that Bachelor knows to this Day he contributed last year s  Here a the most often asked questions at the line and the responses Given. What is the preferred roasting method Butterball suggests the open pan method. Simply place oiled stuffed Turkey on a roasting rack in a pan. Roast at 325 f. How should the Turkey be thawed the Best and easiest Way to thaw the Turkey is in the refrigerator. This takes a touch of planning. A 9-to 12-Pound Turkey takes 1 to 2 Days 12 to 16 pounds take 2 to 3 Days 16 to 24 pounds takes 3 to 4 Days. Keep the Turkey in its plastic wrapper and place it on a tray in the refrigerator. This will keep any escaping juices from contaminating any other food. Another method for the Ess organized is to place the whole Frozen Turkey still in its wrapper in a sink full of cold water. Change the water every hour. This takes 4 to 6 hours for a 9-to 12-Pound Turkey 6 to 9 hours for a 12 to 16-Pounder and 9 to 12 ours for a 16 to 24-Pounder. What is the safest Way to Deal with the Turkey Turkey like Chicken is highly volatile. Do not let it thaw at room temperature. Do not stuff it the night before roasting and do not let leftovers sit out overnight. Several years ago there was a trend to let the Turkey bake in a Low oven overnight. Do not do this. The oven is set on a temperature too Low to kill possible bacteria in the Turkey. How should you store leftovers strip the meat from the carcass As soon As the family meal is Over. Do not store the carcass with the stuffing inside in the refrigerator. Store wrapped meat and stuffing separately in the refrigerator for up to two Days. Meat can be Frozen for up to four months. How do you test for oneness the thermometer instructions for insertion follow in the thigh should be 180 to 185 degrees. The Center of the stuffing should reach 160 to 165 degrees. The thigh and drumstick should feel soft. Juices should run Clear not Pink. When testing by piercing skin Don t Over Pierce or you la lose too Many juices. How should stuffing be handled this relates to food safety. Although you can make the stuffing the night before do not stuff your Turkey then. Bacteria can grow overnight if the Turkey and stuffing have an Opportunity to cohabit ate in the fridge. If your stuffing includes eggs add them right before stuffing the Turkey. Stuff both cavities of the Turkey loosely because the stuffing will expand during roasting. Turn wings Back to hold neck skin in place. Where should the meat thermometer be inserted slide the thermometer deep into the thickest part of the thigh next to the body and not touching Bone. How should the Turkey be prepared before going into the oven remove neck and giblets from the Turkey cavities. Rinse and Drain the Turkey Well. Pat dry. Wash All surfaces and utensils that have been touched by the raw Turkey or its juices with hot soapy water. Stuff Turkey if desired Brush the skin with Oil and pop it in the oven. When skin is Golden cover loosely with foil. How often should the Turkey be basted Butterball does t recommend Basting their turkeys. Their Frozen turkeys Are injected with a vegetable Oil mixture in the breast that ensures that the product will More or less Baste itself. Most turkeys on the Market Are moisture enhanced in this manner. Butterball feels that by constantly opening and closing the oven door the Turkey becomes dryer. What is the difference Between a fresh Turkey and the others on the Market fresh turkeys have been kept chilled but never Frozen. Fresh Turkey available in our Market in Dallas Are not basted and Are purely natural. Butterball does no to recommend Basting these turkeys. Larwill Points out that a Turkey s skin is Waterproof. No moisture goes in beyond the skin. She Points out that callers often done to believe this. She says Basting is a lot of hard work for few if any results. It is recommended that anyone concerned about cholesterol Purchase a fresh Turkey. Beverly Bundy a former stripes Magazine editor is the food editor for the fort Worth Star Telegram Friday november 16, 1990 the stars and stripes a a a Page 13