Columns
Thursday, November 10, 2005
common sense on tips for a safe turkey – and a happy thanksgiving
A turkey with all the trimmings is the centerpiece of the traditional Thanksgiving feast. But turkeys can be trouble if they’re not cooked thoroughly – and leftovers can lead to food poisoning if not properly refrigerated. So to ensure that everyone leaves the table with great memories rather than upset stomachs, please remember the following turkey tips:
-- You can thaw your turkey by placing it in the refrigerator, in cold water, or in a microwave.
-- To thaw a turkey in the refrigerator, give it approximately 24 hours for every four to five pounds.
-- If you’re thawing it in cold water, give it approximately 30 minutes per pound. Make sure to wrap your turkey securely so that the water doesn’t leak through. Also, change the water every 30 minutes and cook the turkey right after it thaws.
-- When thawing your turkey in the microwave, remove all outside wrapping and put it on a microwave-safe dish to catch any juices that might leak. Check your owner’s manual for the appropriate thawing time.
-- Don’t leave a thawed turkey in the refrigerator for more than two days
-- After thawing, always remove the giblets from inside the turkey cavities and cook them separately.
-- When cooking a turkey, set your oven temperature no lower than 325° F. The whole turkey should be cooked to 180° F. Check for doneness by inserting a food thermometer into the thickest part of the inner thigh without touching the bone.
-- The safest way to cook stuffing is in a casserole dish, not inside your bird. If you choose to cook your turkey with stuffing, make sure that the center of the stuffing reaches 165° F.
-- After cooking, let the turkey sit for 20 minutes before you carve it. This will allow the juices to set and will make carving easier.
Eating turkey leftovers is almost as grand a tradition as the Thanksgiving feast itself. But be careful. The Center for Science in the Public Interest estimates that more than half of all food-poisoning incidents linked to turkey are caused by improper cooling, not improper cooking. To ensure that leftovers don’t turn bad, discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours. Remember that refrigerated turkey and stuffing have a shelf life of only three to four days, and gravy is only good for one to two days. Of course, once you properly freeze your leftovers, they’re good for months to come.
Have a happy, delicious, and safe Thanksgiving!
