Turkey Time: Cooking Safety

November 22, 2012

It’s Thanksgiving, time for family and friends to gather and give thanks. And time for cooks to ponder the correct way to prepare their turkey.

Today, we are taking a look at the proper way to cook your turkey with tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.

Clean

Begin every meal preparation with clean hands, and wash hands frequently to prevent any cross contamination. As a rule, hands that have come in contact with raw meat or poultry should be washed for twenty seconds in hot, soapy water.

Separate

Raw meat and poultry products may contain harmful bacteria, so make certain that the juices from those products do not come in contact with food that will be eaten without cooking, like the salad. Also, never place cooked food on an unwashed plate that previously held raw meat or poultry.

Cook
Use of food thermometer should be a standard operating procedure in your kitchen and, when used correctly, will ensure that your turkey is cooked to perfection. To be safe, the
temperature of a whole turkey should reach 180°F between the breast and the innermost part of the thigh.
If you stuff your turkey, the center of the stuffing must reach 165°F. If the stuffing has not reached 165°F, then continue cooking the turkey until it does. Let the turkey stand twenty minutes after removal from the oven before carving.

Chill
This is another important step because food-borne bacteria can grow while food sits unrefrigerated. Refrigerate or freeze perishable leftovers within two hours of cooking. To prepare your leftovers, remove any remaining stuffing from the cavity and cut turkey into small pieces. Slice the breast meat. Wings and legs may be left whole. Refrigerate stuffing and turkey separately in shallow containers.

Use or freeze leftover turkey and stuffing within three to four days, gravy within one to two days. Reheat thoroughly to a temperature of 165°F, or until hot and steaming.

For more information, call the Escambia County Extension office, (850) 475-5230.

Comments

2 Responses to “Turkey Time: Cooking Safety”

  1. Mark on November 22nd, 2012 4:24 am

    Thigh should be 180 degrees, breast 160 degrees. I try to place the thermometer from the skinny end of the breast about 1/2 the length of the breast and just up from the breast bone.

  2. jana on November 22nd, 2012 1:48 am

    what should the inner temp on a breast, about 6-7 lbs be and where should the thermometer be placed? Thanks

Written by William Reynolds · Filed Under FEATURE TOP STORY, Features, News