Keep turkey safe from freezer to table
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By MARY GEISSLER
Monday, November 20, 2006 8:29 AM CST
Special to the Herald
Many families are looking forward to the holiday tradition of a turkey dinner for Thanksgiving. But many people don’t realize that improper food handling and preparation can lead to serious illness after the holiday feast.
Barbara Ingham, University of Wisconsin-Extension food scientist, offers these preparation and handling tips from the U.S. Department of Agriculture to ensure food safety during the busy holiday season.
How long can I keep a turkey fresh before cooking it? A fresh bird should be purchased no more than one or two days before the holiday, and stored in the refrigerator. Do not buy a pre-stuffed fresh turkey, since it is more susceptible to contamination from bacteria.
What size turkey do I need for my family? If you don’t want a lot of leftovers, plan to purchase one pound of turkey for each person. If you want leftovers or have hearty eaters to feed, plan on 1-1/2 pounds of turkey for each person. If you are serving boneless breast, figure on 1/2 a pound per person. If you buy a turkey breast with bone in, purchase 3/4 a pound for each person.
What’s the best way to thaw a turkey? Three safe methods can effectively thaw your turkey. Refrigerator thawing is most recommended but requires the most planning. Thaw breast side up in its unopened wrapper on a tray in the refrigerator. Allow at least one day (24 hours) for every four pounds of turkey.
This means that a 20-pound turkey needs to begin thawing in the refrigerator the Saturday before Thanksgiving in order to be ready for the oven Thanksgiving morning.
Thawing in cold water is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria can enter the turkey, or the turkey can absorb water, resulting in a watery product.
Turkey juices can also escape the package and contaminate the kitchen sick. Place turkey breast down in its unopened wrapper in cold water to cover. Change the water every 30 minutes to keep the surface cold.
Estimate minimum thawing time to be 30 minutes per pound for whole turkey.
A 20-pound turkey will thaw in 10 hours in cold water. Changing the water that a turkey is thawing in every 30 minutes doesn’t allow for a lot of time away from the kitchen over a 6-10 hour period. After defrosting, cook it promptly. Foods thawed by the cold water method always should be cooked before refreezing.
Microwave thawing can be used on smaller turkeys. Follow manufacturer’s directions for time and power setting. Many people find this method unsatisfactory, as the skin and meat near the surface tend to cook during defrosting. Food thawed using the microwave must be cooked immediately after thawing.
How long do I cook a turkey? The time required to reach the proper temperature varies with the size of the bird and whether or not the bird is stuffed. Always use a meat thermometer to check the internal temperature.
When the temperature of the turkey (measured in the thigh) has reached 180 degrees Fahrenheit, then all other parts of the bird will have reached the safe temperature of 160 degrees, or higher. Be sure to use a thermometer and check the temperature in several places. Stuffing should reach 165 degrees, whether cooked inside the bird or in a separate dish.
How do I safely store leftovers from the holiday turkey? Cut the turkey into small pieces; refrigerate turkey and stuffing separately in shallow containers within two hours of cooking. Use leftover turkey and stuffing within three or four days, or freeze for later use. Reheat thoroughly to a temperature of 165 degrees, or until hot and steaming.
For more information contact Chippewa County Family Living Agent Mary Geissler at (715) 726-7950.
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