This week in safety: Talking turkey about food safety

The U.S. Department of Agriculture wants to make sure everyone has a food-safe Thanksgiving and is offering guidelines for thawing, cooking and storing the turkey.

Thawing

• In the refrigerator: Leave the turkey in its original wrapper and place it on a tray to catch any juices that may leak from the package. Bacteria in poultry juices can cross-contaminate other foods. Allow 24 hours per 4 to 5 pounds of turkey. For example, a 16-pound turkey would take 3 to 4 days to thaw. A thawed turkey can remain in the refrigerator for 1-2 days before cooking.
• In water: If you don't have the time or space to thaw the turkey in the refrigerator, don't panic. You can submerge the bird in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. Cook immediately after thawing.
• In the microwave: Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.

Cooking

• Don't even think of pulling an all-nighter with your turkey. It's not safe to cook a turkey all night at 200 °F. The minimum oven temperature is 325 °F to ensure any bacteria are destroyed.
• If you plan to stuff your turkey, mix the wet and dry stuffing ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Stuff your turkey loosely and place it in the oven immediately.
• Use a food thermometer. A cooked whole turkey is safe at a minimum internal temperature of 165 °F throughout the bird and stuffing. Check the internal temperature in the innermost part of the thigh, wing, the thickest part of the breast and the stuffing. When the turkey is removed from the oven, let it stand 20 minutes before removing the stuffing and carving the turkey.

Leftovers

• After dinner, but within two hours of cooking, cut the leftover turkey into small pieces. Refrigerate the stuffing and turkey separately in shallow containers. Use leftover turkey and stuffing within 3-4 days or freeze these foods. Reheat thoroughly to a temperature of 165 °F or until hot and steaming.

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