Talking Turkey...

• Is it dangerous to roast a turkey in a disposable aluminum pan? The danger is from getting burned while removing a flimsy disposable aluminum pan full of hot turkey from a hot oven. Unless handled carefully, the pan could buckle under the weight of the turkey, sending everything smashing to the floor.
• How often should a turkey be basted? Basting does not produce moisture or otherwise improve the flavor of the interior turkey, so frequency is a personal choice. Basting produces a golden brown, crispy skin.
• Why is turkey meat {and chicken} sometimes pink close to the bone, even when it is fully cooked to 165 degrees or higher? Young turkeys and chickens have immature porous bones, which may allow red pigmentation to leach into the meat. If the bird is fully cooked-165 degrees and juices run clear-and meat around the bones is still pink, it is not unsafe to eat.
• Is it safe to stuff the turkey the night before? NO, it is a dangerous practice. Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before.
• Once turkey is safely cooked, does it matter how long you leave it out? It is not a good idea to leave leftovers out for more than two hours. They will be safer and taste better if you refrigerate them as soon as possible and reheat thoroughly to 165 degrees or until steaming hot. Remove stuffing from the cavity, cut turkey off the bone and refrigerate or freeze all leftovers.
• Source: University of Illinois Extension