Released November 13, 2009
LITTLE ROCK - In a year of torrential rain, swine flu and limited funds, there are still many reasons to give thanks. When gathering your friends and family for Thanksgiving this year, keep in mind the joy of being together, a warm home to be in, and safe, comforting food to share.
"Thanksgiving has evolved into a celebration of time together, and there's no better way to do that than to share a meal" says Denise Brochetti, assistant professor of nutrition with the University of Arkansas Cooperative Extension Service. "That can mean one person makes the entire thing, or each person is responsible for bringing a dish. Regardless of how you create Thanksgiving dinner, be sure the food you serve is safe to eat."
If you are hosting lunch or dinner at your home, follow these steps to ensure your meal is properly-cooked and safe to serve.
The Turkey: poultry of any type including turkey can grow bacteria that can cause food-borne illness if it is not handled carefully. To reduce bacterial growth, thaw a frozen turkey in the refrigerator.
"Don't let Thanksgiving slip up on you," Brochetti says. "It takes one day for each five pounds of turkey to thoroughly thaw the frozen bird. If you've got a 20 lb. turkey, it's going to take five full days to thaw."
To speed up the process, you can thaw a turkey in cold water in the kitchen sink or in a container such as an ice chest that will completely submerge the bird. Allow 30 minutes for each pound of turkey to thaw completely, and change the water every half-hour as well. Be sure to cook it immediately after thawing.
A fresh turkey (one that is not frozen) and a thawed frozen turkey need to be cooked within two days. Cook the turkey until it is done (165 degrees Fahrenheit), and use a meat thermometer to ensure this temperature has been reached. "When the meat reaches 165 degrees, you can be sure any bacteria is no longer lingering," Brochetti says. Be sure to check the temperature in three places including the innermost part of the thigh and wing and the thickest part of the breast. The stuffing should reach 165 degrees too, whether cooked inside the bird or in a separate dish.
You also want to be aware of potentially cross-contaminating dishes. To ensure against this, prepare your turkey in one area to contain juices, and use utensils and tools such as cutting boards only for that task. When the turkey is in the oven, thoroughly clean all dishes, utensils, surface areas and your hands in hot, soapy water to eliminate any bacteria that may be lingering.
"It's best to clean up immediately after preparing the turkey instead of waiting to wash the dishes all at once," says Brochetti. "The peace of mind alone knowing you have contained any source of bacteria is worth it."
Once your turkey is cooked to 165 degrees or higher and set on the table, start eating. If you are expecting guests at a later time, cut the meat from the bones, place them in a covered container and refrigerate immediately until they arrive. Leftovers should not be left on the counter or table for more than two hours; further, they should be reheated to 165 degrees when serving a second time.
--30--
http://www.uaex.edu/news/november2009/1113thanksgiving_safe_food.htm
Writer: Elizabeth Fortune, (501) 671-2120, efortune@uaex.edu
