Thanksgiving Safety
BINGHAMTON, NY - Although turkey is the main attraction at most Thanksgiving meals, many people don't know how to handle it safely. As a result, improper preparation or storage of turkey results in the many food poisoning cases that are reported during the holidays.
"Even if you have cooked many turkeys over the years, there may be better or safer methods than the ones you're accustomed to," said Diane O'Hora, Director of Health Education for the Broome County Health Department.
She said fresh or frozen turkey, without the skin, is a good, low-cholesterol source of protein. However, as with all meats, turkey must be thawed and cooked within certain temperature ranges to prevent the growth of bacteria that can cause food poisoning. If you'll be cooking a fresh turkey, buy it within one or two days of cooking and serving it. Refrigerate it immediately, and be sure that your refrigerator is set at 40 degrees Fahrenheit or lower.
When selecting a frozen turkey, she said to look for one that is solidly frozen. A frozen turkey should be stored in a freezer at zero degrees Fahrenheit or below.
Thawing time for a frozen turkey depends on its weight and the method used. Never thaw frozen turkey at room temperature because the higher temperature promotes growth of disease-causing bacteria.
"You might think that cooking the turkey would solve this problem but, if the turkey is not cooked thoroughly enough to destroy bacteria, it can cause illness," said Ms. Chytilo.
The preferred way to thaw turkey is in the refrigerator, where a steady cold temperature is guaranteed. Allow approximately 24 hours in the refrigerator for every five pounds of turkey. An 18-pound turkey, for example, will need 3-4 days in the refrigerator to thaw. A frozen turkey can also be thawed in cold running water. A 12-pound turkey takes about six hours to thaw in cold water, while large birds (20 to 24 pounds) take about 12 hours. Turkey thawed in the refrigerator or in cold water can be kept in the refrigerator for an additional 1-2 days after thawing.
Once thawed, remove the turkey's neck and giblet pieces, then wash it inside and out with cold water. It's better to cook stuffing outside the turkey because a stuffed turkey takes longer to reach the proper temperature to be safe to eat. If stuffing is cooked inside the turkey, stuff it very loosely. Be sure to wash everything that comes into contact with the uncooked turkey with hot, soapy water - including hands, sink, and utensils used to stuff or touch the turkey.
For safety, turkey must be cooked at 325 degrees or higher. Read the label for cooking instructions and check the temperature with a food thermometer. A thoroughly cooked turkey, including stuffing, must reach a minimum of 180 degrees Fahrenheit before being removed from the oven, and its juices should run clear.
"As soon as the turkey is completely cooked, all the stuffing should be removed and served in a separate bowl because bacteria is more likely to grow in the stuffing if it sits in the bird after cooking," Ms. Chytilo said.
Many people look forward to Thanksgiving leftovers. Remove leftover turkey from the bone, and refrigerate it within two hours of cooking. Use leftover turkey or stuffing within 3 days and leftover gravy within 1-2 days.
For more information about food safety, call the Broome County Health Department at 607.778.2887, or the Broome County Cornell Cooperative Extension at 607.772.8953.
CONTACT:
Diane O'Hora, Director of Health Education
Broome County Health Department: 607.778.3921
email: jcchytilo@co.broome.ny.us
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