Thanksgiving is here once again and with it comes my favorite, the traditional turkey dinner. This year to keep us all safe from foodborne pathogens such as Salmonella, here are some tips to avoid the improper storing, cooking, and serving of roast turkey and other Thanksgiving delights...
There are 3 ways to defrost a frozen turkey safely :
• Defrost turkey in the refrigerator (40°F) approximately 24 hours for every 4-5 pounds of turkey
• Submerge turkey in its original package in a pan of cold water enough to cover the turkey. Change the water every 30 minutes, and allow 30 minutes thawing for every pound. Cook the turkey immediately.
• Remove any packaging and keep turkey in a microwave-safe pan to catch any juices. Thaw in the microwave oven. Cook the turkey immediately.
Preparation Tips:
• Do not thaw on the kitchen counter.
• Cook fresh turkeys within two days, thawed ones within four days.
• Wash your hands with hot, soapy water before and after handling raw poultry. Wash all knives, cutting boards and utensils also after using for raw poultry.
Cooking Tips:
• Read and follow the cooking directions on the label. Cook turkey until it is done (165°F). Check to make sure every part of the turkey reaches a minimum internal temperature of 165°F, even if your turkey has a pop-up temperature indicator. Check the innermost part of the thigh and wing, and the thickest part of the breast.
• Let turkey stand for 20 minutes before carving to allow juices to set.
Other Tips:
• Stuffing should not be prepared a day ahead and the turkey should not be stuffed until ready to cook. An alternate (and safer) method is to cook the stuffing separately in a casserole, using some of the pan juices to flavor and moisten the stuffing.
• Store left-over food within two hours after serving, including pumpkin pie.
• Store in the refrigerator if eating left-over food within 3 days. Label and date.
• Keep in the freezer for longer storage time. Label and date.
