November 15, 2006
Turkey days are coming
Shorter days, falling leaves, temperature dipping, the tundra changing from vibrant green to bright autumn colors, salmon dried and smoked, moose and caribou out grazing the land, playing hide and seek with the hunters--these are all prelude to the coming holiday season. First to enter the holiday arena is Thanksgiving Day or as we love to call it, Turkey Day. To ensure a safe meal for the family, here are few simple safety tips on preparing the big bird:
1. Thaw your turkey in the refrigerator. Allow 24 hours thawing time for every five pounds of turkey. Forgot to thaw your turkey? Or no room in the fridge? Then you can thaw it in cold water and change the water every 30 minutes. Allow 30 minutes thawing time for every pound of turkey.
2. Stuff your turkey loosely. The stuffing should be moist, since heat destroys bacteria more rapidly in a moist environment. Start cooking the turkey in the oven right away.
3. Check turkey's internal temperature periodically. Insert the thermometer in the meaty part of the turkey like the thigh or the breast. When the temperature reaches 180 degrees, the bird should be done. Other parts of the turkey must register 160 degrees.
4. Refrigerate leftovers in small pieces in a shallow container within two hours of roasting. Use leftover turkey and stuffing within four days, gravy within two days, or you can freeze them to be consumed at a later date.
5. Re-heat all foods to 165 degrees or until hot and steaming.
For further information contact the USDA Meat and Poultry Hotline at 1-800-674-6854.