Yes, but only if you have sterilized the stainless steel pan with boiling water.
The storage container only needs to be clean and sanitary. It doesn't have to be sterilized.
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Yes. But most people prefer to let it cool down a bit first due to concerns about making the fridge too warm. The best way to store the turkey would be to separate it into pieces and slices to facilitate cooling.
If you stuffed the turkey, make sure that has been removed, cooled and stored separately.
Yes, it won't hurt the turkey. Just cook it within a day or so.
it really depends how big ur refridgeratore is and how big the turkey is!!!
No it needs to be frozen if not used on a couple of days
A couple hours will do, let it thaw on its cooking rack, avoid cross-contamination.
No. It is adviseable to cool it at room temperature before putting it in the refrigerator.However if you put a hot turkey in a refrigerator it will use up more energy /cooling in the refrigerator.
An uncooked turkey should be good 1 - 2 days stored in the refrigerator.
Yes - why would you put raw stuffing in a cooked turkey? :P
No! Turkeys have to be beheaded and plucked before cooking.
Most cooking authorities are hesitant to stuff a turkey. It can be hard to get the stuffing to a high enough temperature to kill off any bacteria that may have gotten into it. It is believed that many cases of food poisoning are caused by undercooked stuffing.
The Medical College of the University of Wisconsin says a fresh turkey can be kept, uncooked, in your refrigerator for no more than 2 days.
If it is fresh (not processed) turkey and you remove the skin after cooking but before eating, turkey can be considered a lean protein.
A 2 kg turkey takes about 4 days to defrost. On average, you can defrost a 4lb turkey in a day.
I've actually had the power go out while I was cooking about five pounds of chicken in the oven, so I understand your problem all too well. Luckily for me, the chicken was fairly far along in the cooking process, so I left it in the oven with the door closed for a while, and let the residual heat in the oven and in the meat finish the cooking process. (Don't open the oven door if there's a chance the meat will finish cooking on its own, you'll release a lot of heat you can't get back.) Then once things had cooled down, I took the chicken off the bone, left it to cool, then put it away in the refrigerator. If the chicken hadn't been close to finished cooking, and was undercooked, I would have then opened the door, removed the meat from the pan, and let it cool down as quickly as possible. You don't want to put warm food in the refrigerator normally, you really don't want to do it if you don't know how long the power will be out. And you only want to open the refrigerator door once given that the power is out. So make sure the food is cool before putting it back in the refrigerator so you don't warm up the inside of the refrigerator. Assuming the power is back on the next day, remove the meat from the refrigerator, and if necessary, warm it up to room temperature before resuming cooking. At that point, you have to realize the turkey might be cooked before it reaches the usual temperature that indicates doneness, because of the prior cooking, so you need to check it more often. If the power doesn't come on by the next afternoon, I would check the refrigerator's interior temperature, and start thinking about what you have to throw out, including the turkey.
There is a large variety of different types of Bayou classic outdoor cooking equipment. This includes turkey fryers, stainless steel pots and cookware made of cast iron.