While most people work hard to make Thanksgiving dinner turn out perfectly, when you run a food service business it is a necessity. You cannot serve Thanksgiving dinner to your customers and expect them to pay if you do not have the perfect meal to offer. Obviously, this will begin with your turkey. The general belief is that Thanksgiving requires a turkey dinner and your customers are likely to expect one that is cooked properly and tastes delicious. That makes it imperative that your staff know how to prepare that turkey before the day arrives. Preparation begins long before the bird goes into the oven. Your kitchen staff will also need to know how to thaw, clean and store the turkey so that it is ready for the big debut.

Thawing

Turkeys are not like many other types of meat and cannot be left in the open air to thaw. Instead they need to be thawed either in the refrigerator or a container of cold water. Your ideal choice would be to place the turkeys into the refrigerator and allow five hours per pound for thawing. It is possible that it could take more or less time depending on the bird, but the general rule is five hours. If you opt for cold water, be sure to cover the bird completely with cold water and change the water every hour. You will need to allow one hour per pound for thawing.

Cleaning

Cleaning the turkey is a key component of preparing it. Keeping the bird itself and the surrounding area clean are imperative to the safety of your customers. That requires that your staff be aware of the proper procedures for cleaning their turkey. First they must take the plastic off and remove the neck and giblets from inside the turkey. Then it is important to rinse the bird inside and out thoroughly to clean off potential bacteria and germs. Whenever your staff is working with the turkey they should keep the raw meat and juice away from other foods, clean off surfaces, sanitize utensils and wash their own hands regularly.

Storage

You may have a need to store the thawed bird prior to Thanksgiving Day. It can be stored in a refrigerator with the giblets removed for two days. After that you would need a new turkey. If the turkey is frozen it can be kept for one year. Your staff should never refreeze a thawed turkey unless it has been cooked first.

Cooking

Cooking the turkey is going to be the most important task. Customers expect their meal to be perfect on this special day. The temperature of the oven should be 325º so that the bird does not become overcooked and dry. Always place the turkey breast up in a shallow pan and place a meat thermometer in the inner thigh. Never cover the turkey tightly and try to roast uncovered if possible. Basting is fine if needed but it should not be done more than once per hour. Opening and closing the oven door can interfere with cooking. Your staff should expect to roast the turkey for twenty minutes per pound or until the thermometer reads 170º. Once the turkey is done you will want it to sit for around twenty minutes before carving. This allows the juices to spread so that meat is more tender, juicier and tastier.

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