Thanksgiving is right around the corner. I'm going to make this article a little more practical by focusing on food safety. After all, who wants to enjoy a wonderful day with family and friends and then spend the next three to five days bowing down to the porcelain god. All of the following information, and more, can be found on the U.S. Department of Agriculture Web site (www.fsis.usda.gov).
Turkeys: Fresh or frozen, turkeys have safety components of which all cooks should be aware. Fresh turkeys should be purchased one to two days before cooking.
If one plans to buy a frozen turkey, it can be purchased at any time, allowing that one has adequate freezer space for it. If you're planning to put it in the refrigerator to begin the thawing process, allow approximately one day for each four to five pounds of turkey. If you're planning to use the cold-water thaw method, allow approximately 30 minutes per pound of turkey and be sure to change the cold water every 30 minutes during the process. Once thawed, turkeys should only stay in refrigerator for two days maximum. Cooking times depend upon the size of the turkey, but the ultimate goal is to have the innermost part of the thigh and the thickest part of the breast reach 165 degrees.
To stuff or not to stuff - that is the question. The USDA does not recommend buying a turkey that has been stuffed at a store or restaurant if you plan to cook at home. Furthermore, it actually is recommended that you cook stuffing separately from the turkey to ensure thorough cooking and decrease the risk for food-borne pathogens.
However, many of us like the flavoring that stuffing has when cooked within the cavity of a turkey. So, if you plan to cook the stuffing within the turkey, here are a few things to keep in mind:
- Cook all raw ingredients before mixing together and placing in the turkey.
- Once cooked and mixed, stuff loosely - about 3/4 cup of stuffing per pound of turkey.
- Cook immediately after stuffing.
- Make sure the stuffing (not just the turkey) reaches an internal temperature of 165 degrees.
- Once removed from oven, let it stand 20 minutes.
- Make sure you refrigerate all leftovers within two hours.
Other meats: Not everyone chooses to use turkey as the center entrée for the holiday season. All meats (whether ham, lamb, beef or game) are recommended to be roasted at a minimum oven temperature of 325 degrees. The purpose of this is to minimize the amount of time the food is in what is known as the "danger zone," or the temperature zone in which bacteria and food-borne pathogens are more likely to multiply (40 to 140 degrees). Depending on the cut of meat and how rare you like the meat, here are a few ranges to consider:
- Beef and lamb: Minimum 145 degrees
- Pork: Minimum 160 degrees
- Wild game, duck, geese, Cornish hens: Minimum 165 degrees
In closing, be safe and have a blessed time this holiday season.
Lisa Fish is a registered dietitian with Winter Haven Hospital.
