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Article: Time for annual refresher course on handling Thanksgiving bird. (Originated from Knight-Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- November 15, 1994
- Author:
CopyrightCOPYRIGHT 1994 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It's turkey time.
And time for the annual refresher course on handling the Thanksgiving bird.
Thus, for the experienced cook and for the kitchen-challenged, we offer an updated summary of turkey-time tips. They may save you that frantic last-minute call to one of the consumer hotlines that service holiday cooks.
Keep in mind that anyone who hasn't made a mistake in the kitchen hasn't cooked. Good cooks never stop learning. And you'd have to go some to top the queries that the consumer cooking lines have fielded over the years, covering everything from how to turn on the oven to whether it would be safe to serve a bird frozen for 24 years. (Please don't.)
This ...
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