Turkey Tips- The Bird Basics |
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The holiday food safety tips have begun. In this feature on preparing a bird, the story asks the question: "How do I thaw the turkey? This was the No. 1 question on the Butterball Turkey Talk-Line last year. Here's the answer:
Allow at least 24 hours of thawing time for each 5 pounds of turkey.
Thaw the bird in the refrigerator at 41°F. or below in its original wrapping, never at room temperature. Warm temperatures promote bacteria growth. Other acceptable methods of thawing include: under cold running water that is 70°F. or below, in a microwave as part of a continuous cooking process, or as part of the conventional cooking process.
Jean Schnelle, who runs the Butterball consumer line was quoted as saying, "It's better for food safety reasons and turkey quality for the turkey to be completely thawed. Turkey can be kept in the refrigerator up to three days after it's been thawed
What about a fresh turkey? No thawing necessary, obviously, but the USDA says you must cook a fresh turkey within two days of purchase or freeze it.
If you're using a standard oven-safe meat thermometer (the kind that goes into the oven with the bird) stick it into the thickest part of the thigh, just above the bone, without touching the bone. Leave the thermometer in place during cooking. Instant-read thermometers, which do not stay in the bird, may be used instead of an oven thermometer to check temperatures periodically during cooking. The only way to know if food has been cooked to a safe internal temperature is to use a food thermometer. Cook the turkey until all internal temperatures reach 165°F for at least 15 seconds.
When should I stuff the bird? If you're going to stuff the turkey, put the stuffing in the bird after both have been thoroughly cooked to safe temperatures.
Food Safety
These additional safety tips will make the holiday feast a healthier one:
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Keep hot foods hot (at least 140°F.) and cold foods cold (at least 41°F. or below).
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Don't leave perishable foods at room temperature.
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If preparing your meal to eat at a later time, cut turkey meat off the bone. Slice the meat (legs and wings may be left whole) and refrigerate. Store all side dishes in the refrigerator. Thoroughly reheat them to an internal temperature of 165°F within 2 hours if reheating on a stovetop or in an oven. Bring gravy to at least 165°F. If reheating in a microwave, stir and rotate the food. Heat to 165°F and hold for 2 minutes.
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Store leftovers properly. If the turkey was stuffed, remove all of the stuffing from the cavity, place in a shallow container and refrigerate at 41° or less. Cooked potentially hazardous food should be be cooled:
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Within 2 hours, from 140°F to 70°F and
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Witin 4 hours, from 70°F to 41°F or less.
- Cooked turkey will keep three to four days in the refrigerator, or frozen up to four months. Flavor quality may decrease after 4 months.
- Leftover gravy and side dishes such as stuffings, potatoes and vegetables should be stored in shallow containers no more than 3 inches high in the refrigerator. Stuffing and gravy will keep one to two days in the refrigerator and side dishes three to four days. Flavor quality may decrease after that time.
- Wash your hands with hot soapy water before handling food and after using the bathroom, changing diapers, handling pets, or any other contamination sources.
- Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item, and before you go on to the next food. Rinse in clean water, and then use some chlorine bleach mixed with water on all surfaces according to manufacturer's directions. The strength of the chlorine should be 50-100 ppm.
- Use plastic or other non-porous cutting boards. These boards should be run through a dishwasher - or washed in hot soapy water - and also rinsed with water with 50-100 ppm before reuse.
- Consider using disposable paper towels to clean up kitchen surfaces.
What can happen:
Millions of people get sick from dangerous bacteria in food every year. The Center for Disease Control (CDC), has reported that 5,000 people die each year form foodborne illness.
Public health data in 2000 show that there are more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942.
Many people don't link their illness to foodborne causes.
You can become sick anytime from 30 minutes to 14 weeks after eating food with some types of harmful bacteria, parasite, or virus.
For some people who are at high risk - young children, pregnant women, people over 65, and people with chronic illnesses - getting sick from foodborne organisms can cause serious health problems, even death.
In summary, foodborne illness is preventable!
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