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Turkey...from Farm to Freezer |
"How long can a turkey be kept in the freezer?" This question is often heard by
the food safety specialists answering USDA's Meat and Poultry Hotline. Although the optimum
freezing time for quality — best flavor and texture — is 1 year, consumers are
usually surprised to learn that, from a safety standpoint, frozen turkeys may be kept
indefinitely in a freezer.
Callers ask hundreds of other questions about turkeys – from the time they are hatched on the
farm until they make it home to the freezer.
Although turkey is enjoyed year round, the peak time for buying, cooking, and storing whole
turkeys is the November and December holiday season. This is the time we see a large increase
in the number of whole turkeys for sale in our local grocery stores.
To ensure that the supply of whole birds is adequate to meet consumer holiday demands, each year
during the month of May, millions of turkey eggs are put into incubators. After about 4 weeks of
incubation, a baby turkey (poult) is hatched. The poults are then moved from the hatcheries to
barns that are environmentally controlled, providing maximum protection from predators, disease,
and bad weather. For the next 4 to 5 months (depending on the desired market weight), these
turkeys roam freely around the barn, eating their way through many pounds of feed (consisting
mainly of corn and soybean meal along with a supplement of vitamins and minerals).
Hormones are not given to turkeys. Antibiotics may be given to prevent disease and increase feed
efficiency. When antibiotics are used, government regulations require a "withdrawal"
period to ensure birds are free from any residues prior to slaughter. The Food Safety and
Inspection Service (FSIS) randomly samples turkeys at slaughter to test for residues. Under the
Federal meat and poultry inspection laws, any raw meat or poultry shown to contain residues above
established tolerance levels is considered adulterated and must be condemned.
When turkeys reach the desired weight, they are taken from the farm to the slaughter plant.
FSIS veterinarians look at the live birds, checking for any that may be sick or injured. As the
process continues, each turkey carcass, along with its giblets, is inspected to check for disease
or contamination. Any questionable birds are pulled off the line for closer scrutiny.
FSIS requires each turkey plant to have Sanitary Standard Operating Procedures (SSOPs). Every
plant employee uses the SSOPs to be sure that any equipment, employee hands, tools, machines, and
packaging that touch turkeys or giblets are clean and protected from dangerous chemicals or
materials.
To prevent foodborne hazards, FSIS also requires each turkey plant to have a Hazard Analysis and
Critical Control Point (HACCP) plan. This requires each turkey plant to analyze the processes by
which it produces whole turkeys, turkey parts, turkey giblets, and other turkey products. Each
production procedure is studied to find any food safety hazard that is likely to occur and to
eliminate that possibility. All plants are under HACCP.
FSIS experts in food safety provide technical information to turkey plants about food hazards and
how to prevent them. FSIS veterinarians and inspectors check every day to see that the SSOPs and
the HACCP plan are being carefully followed.
Turkeys are inspected for wholesomeness and randomly tested for generic Escherichia coli and
Salmonella. Although not mandatory, grading may also be done.
Turkeys continue through the processing either as whole birds or in parts. They are frequently
washed and kept chilled throughout the entire process to prevent the growth of harmful bacteria.
Whole birds are chilled in ice, water, or in a mixture of ice and water.
Those to be sold fresh are quick-chilled to 40 °F or lower, but must not go below a temperature
of 26 °F. Fresh turkeys should be refrigerated and used within 1 to 2 days from purchase, or
they can be frozen for safe keeping.
Those to be sold frozen are rapidly frozen in blast freezers. The commercial blast freezer quickly
takes the turkey to a freezing temperature, ensuring optimum safety and quality. They are then
stored in freezers at 0 °F or below. Both fresh and frozen turkeys are transported in
refrigerated trucks to their destination.
After purchase, frozen turkeys should be placed in a freezer until ready to be thawed. There are
three safe ways to thaw a turkey:
- Refrigerator – It is best to plan ahead for slow, safe thawing in the refrigerator. A large frozen item like a turkey requires at least a day (24 hours) for every 4 to 5 pounds of weight. Once thawed in the refrigerator, it can remain refrigerated for a day or two before cooking. Turkey thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.
- Cold Water – This method is faster than refrigerator thawing, but requires more attention. The turkey should be in leak-proof packaging or a plastic bag. Submerge the turkey in cold tap water, changing the water every 30 minutes. It will take about 30 minutes per pound to completely thaw a whole turkey. After thawing, cook it immediately. Turkey thawed by the cold water method should be cooked before refreezing.
- Microwave – After microwave thawing, cook the turkey immediately because some areas of the turkey may become warm and begin to cook. Holding partially-cooked food is never recommended because any bacteria present would not have been destroyed and may have reached temperatures at which bacteria can grow. Foods thawed in the microwave should be cooked before refreezing.
Raw turkey skin color is off white to a cream color. The color under the skin can range from
pink to lavender or blue, depending on the amount of fat just under the skin.
Although there is normally very little distinguishable difference in the quality and nutrition
of turkeys, understanding labeling definitions can help consumers make informed decisions and
choose a turkey that best meets their particular needs.
Labeling Definitions
BASTED or SELF-BASTED – Bone-in poultry products (such as whole birds) that are
injected or marinated with a solution containing butter or other edible fat, broth, stock, or
water, plus spices, flavor enhancers, and other approved substances must be labeled as
"basted" or "self-basted". The maximum added weight of approximately 3%
solution before processing is included in the net weight on the label. Labels must include a
statement identifying the total quantity and common or usual name of all ingredients in the
solution, e.g., "Injected with approximately 3% of a solution of _____________ (list of
ingredients)."
When using the terms "basted" or "self-basted" on boneless poultry products
(such as turkey breasts and roasts), the solution is limited to 8% of the weight of the raw
poultry before processing.
FREE RANGE or FREE ROAMING – In order to use these terms on a label, producers
must demonstrate to USDA that the poultry has been allowed access to the outside.
FRESH POULTRY – Turkeys to be sold as "fresh" must be stored at a
temperature no lower than 26 °F.
FROZEN POULTRY – Turkeys sold as "frozen" must be stored at 0 °F or below.
FRYER-ROASTER TURKEY – A young turkey, usually less than 16 weeks of age and of either sex.
HEN or TOM TURKEY – The sex designation of "hen" (female) or "tom"
(male) turkey is optional on the label and is an indication of size rather than tenderness.
KOSHER – "Kosher" may be used only on the labels of turkeys that are
prepared under Rabbinical supervision.
MINIMAL PROCESSING – Minimally processed could include: (a) those traditional
processes used to make food edible or to preserve it or to make it safe for human consumption,
e.g., smoking, roasting, freezing, drying, and fermenting; (b) those physical processes which
do not fundamentally alter the raw product and/or which only separate a whole turkey into parts
or grinding of the turkey.
NATURAL – Turkey containing no artificial flavor or flavoring, coloring
ingredient, chemical preservative, or any other artificial or synthetic ingredient and is
minimally processed (a process which does not fundamentally alter the raw product) may be
labeled "natural." The label must explain the use of the term "natural"
(e.g., no added colorings or artificial ingredients; minimally processed).
NO ANTIBIOTICS – The term "no antibiotics added" may be used on
labels for poultry products if the producer sufficiently documents to FSIS that the animals
were raised without antibiotics.
NO HORMONES – Hormones are not allowed in raising poultry. Therefore, the
claim "no hormones added" cannot be used on the labels of poultry unless it is
followed by a statement that says, "Federal regulations prohibit the use of hormones."
ORGANIC – The Final Rule for the new organic standard was published on
December 21, 2000, and it offers a national definition for the term "organic." This
rule details the methods, practices and substances that can be used in producing and handling
organic crops and livestock, as well as processed products.
The Final Rule specifically prohibits the use of genetic engineering methods, ionizing radiation,
and sewage sludge for fertilization.
The USDA's National Organic Program, under the direction of the Agricultural Marketing Service, is
currently implementing the final rule. Producers, handlers and processors may not use the USDA
Organic seal on any product packaging until the rule is fully implemented on October 21, 2002.
Until then, USDA is permitting certain meat and poultry products to be labeled "certified
organic by (name of certifying entity)." The label must be pre-approved by USDA and the
claim must meet certain basic criteria. The certifying entity must have standards that define
what constitutes an "organically produced" product and a system for ensuring that
the products meet those standards. For more information about USDA's National Organic Program,
go to www.ams.usda.gov/nop.
October 2001
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