Food Safety tips on Turkey !

Keep these tips in mind for a safe and healthy Thanksgiving this year! With the big day just days away it’s important to follow those food safety rules cause let’s face it, no one wants a room full of sick dinner guests!

I think the number one myth I always here is the “Stuff the Turkey before hand one” Big No- No!
Fact- 
   – Harmful bacteria can multiply in the stuffing and cause food poisoning when a stuffed bird is refrigerated. The ingredients for the stuffing, wet and dry, can be prepared and refrigerated separately the night before to save your time but do not stuff the bird! Stuff the bird just before you put the turkey into the oven. For safety, check the internal temperature of the turkey in the innermost part of the thigh and wing, the thickest part of the breast and the stuffing. All should be 165 °F
    Myth: Thawing on the counter is quick and easy.

Fact: Thawing on the counter may be faster than thawing in the refrigerator, but it’s unsafe for turkey or any meat or poultry product. There are three safe ways to thaw a turkey— in the refrigerator, in cold water, or in the microwave oven. It will take 24 hours for every 5 pounds of weight to thaw in the refrigerator. To thaw in cold water, submerge the bird in its original wrapper in cold water changing the water every 30 minutes. It will take about 30 minutes per pound to thaw this way. Microwave thawing is the third safe option. Make sure the oven is large enough for the bird and follow the microwave instruction manual. Cook the bird immediately if thawed in a microwave or in cold water.
When there is not enough time to thaw frozen foods, or you’re simply in a hurry, it is safe to cook a turkey from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh turkey. Make sure that the turkey reaches a minimum internal temperature of 165 °F as measured with a food thermometer in three places: in the innermost part of the thigh and wing and the thickest part of the breast.

   Myth: A turkey is done when it is golden brown and the juices run clear or the thigh wiggles loose
Fact:   Color is not a reliable indicator of doneness or safety. A whole turkey is safely cooked when it reaches a minimum internal temperature of 165 °F as measured with a food thermometer. The temperature should be checked in the innermost part of the thigh and wing and the thickest part of the breast. If you have stuffing that should reach 165F
The most important thing I have said over and over again is Check the Temp of that meat/food before you serve it. I would rather serve late to my guests then serve a meal that could potentially harm them. So remember the facts, check that thermometer, thaw correctly and if you ever run into a problem, check out the  Check out USDA’s site for more common turkey tips to keep your family safe and healthy this Thanksgiving!” www.foodsafety.gov/

One thought on “Food Safety tips on Turkey !

  1. Refrigeration design NJ US

    Do not stuff the turkey until immediately before roasting. When ready to roast the turkey, rinse the outside and cavities of the bird under cold, running water.
    Cut away and discard any fat remaining on the bird. Place the turkey on several layers of paper towels to drain. Using additional paper towels, pat the outside and cavities dry. Sprinkle cavity liberally with salt and pepper.

    Joan Allen.

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