1. Study Guide: Poultry (see answer key) (Word, pdf)

2. Possible Learning issues:

• What is the difference between a fresh and frozen turkey?
• What size turkey should be bought?
• When should the turkey be purchased at the grocery store?
• How is turkey prepared for cooking?
• How is turkey cooked?
• How long is turkey cooked?
• What is turkey skin composed of?
• What reactions cause food to turn brown?

3. Key information for answers to Problem:

Question #1
All of the following influence the time the turkey is put in the oven so that it is ready to served at 2:30 p.m.:

• purchase a 16-18lb turkey (more meat to bone as bird size increases); if buying frozen turkey, need to allow thawing time in the refrigerator - 24 hrs for every 5 lbs.
• cook stuffing outside turkey - shorter cooking time; safer
• use oven roasting - 325 to 350 deg F for about 12-15 min per pound; type of pan, covering/no covering
• 20 min stand time prior to carving - sets the meat juices

Question #2

• doneness determined by internal temp., color changes, touch, time based on weight
• use of thermometer - placements in turkey; accuracy
• 180-185 deg F - meat; 165 deg F - stuffing (if stuffed)
• dangers of improperly cooked turkey

Question #3

• effect of basting
• role of Maillard reaction and carmelization