LINDA ROBBINS: Thanksgiving turkey tips
The Thanksgiving meal is often the largest meal many cooks prepare each year, so getting it right, especially the turkey, is important. Follow these tips from the United States Department of Agriculture to make sure your Thanksgiving meal is both delicious and safe to serve.
Steps to follow before cooking a turkey
• Read labels carefully. Temperature labels show if the bird is fresh or frozen. If you plan to serve a fresh turkey, purchase it no more than two days before Thanksgiving.
• Use two thermometers: a refrigerator thermometer to ensure the turkey is stored at 40 degrees Fahrenheit or slightly below and a food thermometer to make sure the cooked turkey reaches a safe 165 degrees Fahrenheit.
• Thaw the turkey by using the refrigerator, cold water method, or microwave. The refrigerator method is recommended by USDA.
Steps to follow when cooking a turkey
• Wash hands with warm water and soap for 20 seconds before touching any food to prevent the spread of many types of infection and illness.
• Do not wash the turkey. This only spreads pathogens onto kitchen surfaces. The only way to kill bacteria that causes foodborne illness is to fully cook the turkey.
• Keep raw turkey separated from all other foods at all times.
• Use separate cutting boards, plates, and utensils when handling raw turkey to avoid cross-contamination. Wash items that have touched raw meat with warm soap and water, or place them in a dishwasher.
• Cook the turkey until it reaches 165 degrees Fahrenheit, as measured by a food thermometer. Check the turkey’s temperature by inserting the thermometer in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.
Steps to follow when consuming leftover Thanksgiving food
• Refrigerate leftovers within two hours to prevent bacteria from growing on the food.
• Store leftovers in shallow pans or containers to decrease cooling time. This prevents the food from spending too much time at unsafe temperatures (between 40 degrees Fahrenheit to 140 degrees Fahrenheit).
• Do not store stuffing inside a leftover turkey. Remove the stuffing from the turkey, and refrigerate the stuffing and the meat separately.
• Avoid consuming leftovers that have been left in the refrigerator for longer than 3 or 4 days. Use the freezer to store leftovers for longer periods of time, but be sure to freeze within one day of serving.
• Keep leftovers in a cooler with ice or frozen gel packs if the food is traveling home with a guest who lives more than two hours away.
If you have additional questions about cooking a turkey, call the USDA Meat & Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov available from 10 a.m. to 6 p.m. Monday through Friday. If you need help on Thanksgiving Day, the USDA Meat & Poultry Hotline will be open from 8 a.m. to 2 p.m. You can also ask questions of "Karen," Food Safety and Inspection Service virtual representative, 24/7 at AskKaren.gov.
Linda Robbins, CDN, is assistant director and nutrition educator for Cornell Cooperative Extension of Herkimer County.