[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565475-105":53,"doc-detail-565475-en":120},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":113,"head_meta":115,"extra_data":117,"updated_unix":119},105,"en","chapter-35-poultry-preparing-a-whole-turkey-enrichment-activities","Chapter 35 Poultry - Preparing a Whole Turkey - Enrichment Activities","","Enrichment activities for Chapter 35 on poultry focus on safely preparing a whole turkey for roasting and planning meal use. The text explains three thawing methods—refrigerator, cold-water, and microwave—emphasizing safety steps and timing based on turkey weight. It also covers cooking preparation, stuffing considerations, trussing, roasting setup with temperature guidance, basting, and doneness checks. Follow-up prompts require critical-thinking responses, brainstorming leftover ideas, a prepared FAQ fact sheet, a thawing scenario summary, and a per-person cost calculation.",{"@graph":63,"@context":112},[64,80,95],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/chapter-35-poultry-preparing-a-whole-turkey-enrichment-activities/565475/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"Alexandar","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-13",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"Why is thawing turkey at room temperature unsafe?","Question",{"text":102,"@type":103},"Thawing turkey at room temperature promotes the growth of harmful bacteria and can lead to foodborne illness.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"What are the three safe methods for thawing a turkey?",{"text":107,"@type":103},"The safe methods are the refrigerator method, the cold-water method (with frequent water changes), and the microwave method following the manufacturer’s instructions.",{"name":109,"@type":100,"acceptedAnswer":110},"When is a roasted turkey considered done?",{"text":111,"@type":103},"It is done when a thermometer reaches an internal temperature of 180°F and the drumsticks move easily while the turkey feels tender.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},565475,1791854760,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":129,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":130,"faqs":131,"seo_title":132,"seo_description":61,"update_tm":119,"read_time":9},962090768658,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Copyright © by The McGraw-Hill Companies, Inc . All rights reserved .  \nName   Date   Class    \nChapter 35 Poultry  \nPreparing a Whole Turkey  \nDirections: Read the following selection. Then answer the questions under Thinking Critically, and complete the activities as directed by your teacher.  \nA whole turkey can provide food for a large gathering and help you stock your freezer for future meals. Roasting a turkey is not as difficult as you might think. Here are the basics.  \nFollowing the correct steps for thawing a turkey is essential to preparing turkey that is safe to eat. Never thaw turkey (or any meat or poultry) at room temperature. Doing so promotes the growth of harmful bacteria and can result in foodborne illness. Instead, use one of the following three methods to thaw turkey safely.  \n◆ Refrigerator method. Thaw the turkey in its original wrapper on a tray in the refrigerator. Thawing time varies according to the weight of the turkey.  \n\n| Weight | Time |\n| --- | --- |\n| 8 to 12 lbs. | 1½ to 2 days |\n| 12 to 20 lbs. | 2 to 3 days |\n\n◆ Cold-water method. Thaw the turkey in its original wrapper in cold water. Be sure to keep the turkey completely under water. Change the water every 20 to 30 minutes to keep it cold. Thawing time varies according to the weight of the turkey.  \n\n| Weight | Time |\n| --- | --- |\n| 8 to 12 lbs. | 4 to 6 hours |\n| 12 to 20 lbs. | 6 to 8 hours |\n\n◆ Microwave method. Turkeys can also be thawed in the microwave oven. Check the manufacturer’s instructions for the number of minutes per pound and the power level that you should use.  \nOnce a turkey has been thawed, it should be cooked immediately. To prepare a turkey for cooking, remove the neck and giblets from the body cavity. Rinse the turkey thoroughly—inside and outside—in cold, running water. Drain well and pat dry with paper towels.  \nThe tradition of serving turkey with stuffing is deeply rooted in American culture. Although health authorities today advise against stuffing a turkey, which risks cross-contamination, it is still possible to enjoy stuffing with a roasted bird. Bake the stuffing in a separate, lightly greased pan for about 45 minutes atthe end of the turkey’s roasting time. This will not only streamline preparation but will also save on cooking time.  \nTo truss means to arrange the turkey for cooking so that it maintains its shape. Fold the neck skin over the opening, and tuck it under the turkey. Fasten the neck skin in place with skewers, trussing pins, string, or toothpicks. Twist the wing tips back to rest against the neck skin. To close the body cavity, tuck the ends of the legs under the skin at the tail or tie the legs together with string.  \nPlace the turkey, breast-side up, on a rack in a roasting pan. Insert a meat thermometer deep into the thickest part of the thigh. It should not touch any bone. Brush the turkey lightly with oil, melted butter, or margarine to prevent the skin from drying out.  \nModerate heat is recommended for roasting poultry. The cooking times in the chart below are based on a temperature of 325°F.  \nIn order to prepare a moist, flavorful turkey, bastethe bird with pan juices about every 30 to 40 minutes during cooking. If the turkey begins to brown too quickly, cover the top loosely with aluminum foil.  \nThe turkey is done when the thermometer registersan internal temperature of 180°F. The drumsticks should move easily, and the turkey should feel tender when touched.  \n\n| Weight | Cooking Time |\n| --- | --- |\n| 8 to 12 lbs. | 3 to 4 hours |\n| 12 to 16 lbs. | 4 to 5 hours |\n| 16 to 20 lbs. | 5 to 6 hours |\n\n(Continued on next page)  \nFood for Today Enrichment Activities ◆ 82  \nCopyright © by The McGraw-Hill Companies, Inc . All rights reserved .  \nName   Date   Class    \nChapter 35 (continued)  \nThinking Critically  \n1. What steps will you take to ensure poultry is handled safely during its preparation for cooking?  \n_____________________________________________________________________________","cbCaic46G0qoItTl","https://ap.wps.com/l/cbCaic46G0qoItTl","pdf",134591,"English","# Thinking Critically\n## Safe handling steps\n## Poultry cost and best option\n## Leftover ideas comparison\n# For Further Study\n## Create a turkey-prep FAQ fact sheet\n## Defrost a 17-pound turkey by Saturday\n## Calculate average cost per person for leftovers","[{\"question\":\"Why is thawing turkey at room temperature unsafe?\",\"answer\":\"Thawing turkey at room temperature promotes the growth of harmful bacteria and can lead to foodborne illness.\"},{\"question\":\"What are the three safe methods for thawing a turkey?\",\"answer\":\"The safe methods are the refrigerator method, the cold-water method (with frequent water changes), and the microwave method following the manufacturer’s instructions.\"},{\"question\":\"When is a roasted turkey considered done?\",\"answer\":\"It is done when a thermometer reaches an internal temperature of 180°F and the drumsticks move easily while the turkey feels tender.\"}]","Chapter 35 Poultry - Preparing a Whole Turkey - Enrichment Activities | PDF"]