|
Thanksgiving
is nearly upon us and with it comes the excitement and
energy of the holiday season. Whether the
bird is big or small there are a few tips to help make
your holiday healthy and happy.
Storage:
If you buy a fresh turkey, purchase it no more than
two days in advance. A
frozen turkey should be defrosted in the refrigerator
and allow 24 hours to defrost for every five pounds.
Never defrost a turkey on the kitchen counter.
Keep
the turkey in the original bag to prevent raw juices
from contaminating other food in the fridge.
If
you thaw the turkey in a sink, keep cool water (70
degrees F) running over it and cook it immediately.
Cooking:
A turkey must reach an internal temperature of 165
degrees F or above to ensure safety. Use a meat
thermometer in the thickest part of the turkey (the
breast) to ensure the bird has reached the correct
internal temperature.
Use
the following guidelines:
Size
Cooking
Time
8-12 pounds
2.75-3 hours
12-14 pounds
3-3.75 hours
14-18 pounds
3.75-4.25 hours
18-20 pounds
4.25-4.5 hours
20-24 pounds
4.5-5 hours
If
your holiday dinner will be deep fried, some additional
safety tips include:
Never leave the hot oil unattended and never allow
children or pets near the cooking area.
Allow
the oil to cool completely before disposing or storing
it.
Wash
your hands, utensils, equipment and surfaces immediately
after they have come into contact with raw turkey.
Stuffed
or not?
Because stuffing is such an important item, many
cooks are not sure if they should cook the bird with the
stuffing inside or separately. The safest way to
cook stuffing is to do so separately from the bird.
Stuffing’s
internal temperature should always be 165 degrees F,
whether you cook it inside the bird or separately.
Leftovers
The best part of Thanksgiving is the leftovers.
To store and enjoy them safely takes just a little
preparation. Cut the leftovers into small pieces
or slice them before storing them. Place leftovers
in the refrigerator in shallow containers.
Leftover turkey and stuffing should be used within four
days (right through the long weekend!) and reheat to an
internal temperature of 165 degrees F or above.
If
you’re planning to eschew traditional turkey for
Thanksgiving, remember to cook poultry to 180 degrees F
(chicken breasts to 170 degrees F); hamburgers and all
cuts of pork to 160 degrees F; and beef, veal and lamb
steaks, roasts and chops should be cooked to 145 degrees
F.
As
with all foods, wash your hands and utensils, bowls and
other cutlery. Use separate platters and utensils
for raw and cooked meats and keep surfaces clean.
Most
of all, enjoy. Happy Thanksgiving!
###
|
