This Thanksgiving, Avoid a Horror Story (Food Safety Tips!)

[Hissyspit]

http://abcnews.go.com/story?id=17776559

This Thanksgiving, Avoid a Horror Story


By LISA STARK
Nov 21, 2012, 7:40 PM

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First is to clean- wash hands, utensils and food surfaces frequently. Second is to separate--keep raw meat and poultry away from anything you're not going to cook, such as salad or bread. Third, make sure you cook your turkey to the proper temperature, and finally get those leftovers in the refrigerator within two hours of dinner.

Mishandling your turkey, or stuffing or even your pumpkin pie can put you at risk of salmonella bacteria which is found in meat, poultry and eggs, or campylobacter bacteria which is found in the gastrointestinal tract of animals. Both can be killed by heat and thorough cooking.

"These are really serious illnesses," said Hagen, "that's why we're talking about this during a holiday that is so focused on the food and family."

Food safety experts advise against washing off your turkey; that can simply spread bacteria around the kitchen. And, they say, it's critical not to thaw the bird on the counter. "The surface of the turkey may have bacteria on it," said Diane Van, Manager of USDA's Meat and Poultry Hotline. "If it's sitting in a warm environment, the bacteria can multiply to quite high levels."

The best way to defrost the turkey is in the refrigerator. "You have to plan ahead," said Van, "it takes about a day for every four or five pounds of turkey." If you don't have the time for that, you can also defrost in cold water. That requires submerging the turkey in cold water, and changing that water every 30 minutes. To thaw the turkey, it will take about half an hour for every pound of meat.

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Johnson and the USDA also point out it's critical to cook the turkey to the correct temperature, at least 165 degrees as measured by a meat thermometer in three separate places, in the thigh, in the wing joint and in the thickest part of the breast. Johnson, who has a degree in nutrition dietetics and has been working the Butterball hotline for over a decade, says if you've stuffed the turkey, you also need to put the thermometer into the center of the stuffing and make sure the temperature there reaches 165 degrees.

It turns out stuffing is a touchy subject. There are those insist on stuffing their bird, and those who make the stuffing separately. From a safety standpoint, stuffing your turkey could be hazardous to your health if it's not done carefully.

"There are bacteria in the cavity of turkey," said the USDA's Van, "Stuffing is a rich medium for bacteria to grow." Van says if you do stuff your turkey, put the stuffing in right before you cook it, and pack it in loosely.

MUCH MORE AT LINK

[Sherman A1]

1. K&R

Good information to pass along.

[BlueMTexpat]

2. The WaPo also has some good tips about roasting turkey.

Even though for some, the advice may come a bit late. http://www.washingtonpost.com/lifestyle/food/thanksgiving-turkey-prep-primer/2012/11/12/91cfc76a-2aae-11e2-bab2-eda299503684_story.html?hpid=z6

And if you've forgotten to defrost the turkey, don't lose heart. Just plan to cook it a little longer.

You don’t have to defrost a frozen turkey. The USDA says: “It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.”

The emphasis is mine. I've known people who've forgotten about the giblets even when they defrosted the turkey.

I learned first-hand from my mom and aunts in the days before frozen turkeys were available. But times have changed since then.

Have a wonderful - and safe - Thanksgiving, fellow-DUers!

[Freddie]

3. Thank you for this

Can never be reminded too often about food safety.
Time for the annual disagreement with DH regarding how long to cook the turkey. I like poultry **thoroughly cooked** and if it's a bit dry, that's what gravy is for! Making matters worse I'm now using one of those freestanding turkey roaster ovens which tend to cook it faster than the regular oven.