A Few Thanksgiving “Leftovers”

If you’re last-minute-stressing over the turkey, here are a few things that might help you out . . .

The general calculation is having about 1.5 pounds of turkey per person.

And if you’re thawing a turkey in the sink, plan on 2 to 3 hours for every 5 pounds of frozen turkey. In other words, for a 20-pound turkey, you’ll need 8 to 12 hours.

If you’re FRYING your turkey, make sure you thaw it first to avoid turning a Butterball into a FIREBALL. And the Consumer Product Safety Commission’s says you should also make sure to fry the turkey outside . . . far away from your home.

Food safety experts say some other common turkey mistakes include . . .

Allowing turkey juices to leak into your fridge, or onto the counter . . .

Stuffing the turkey BEFORE you cook it . . .

Not rotating the turkey . . .

And not using a meat thermometer.

Also: WASH your hands, but DON’T WASH the turkey.