Released November 18, 2009
MANHATTAN, Kan. – The cost of preparing a traditional Thanksgiving dinner is surprisingly low –$5 or less per person.
To arrive at an annual average cost, the American Farm Bureau Federation asks more than 200 volunteer shoppers to shop for traditional holiday foods and compares their costs to arrive at an average cost for a holiday dinner for 10 each year, said Karen Blakeslee, Kansas State University Research and Extension food scientist.
Grocery costs this year, which cover the cost of a 16-pound turkey, 14-ounce package of cubed stuffing, 30-ounce can of pumpkin pie mix, two nine-inch pie shells, 3 pounds of sweet potatoes, 12 dinner rolls, 1 pound of green peas, a one-pound relish tray (with carrots and celery), a gallon of whole milk, a 12-ounce package of fresh cranberries, one-half pint of cream and miscellaneous ingredients (salt, pepper, and spices, for example) is $42.91, or $4.29 per person.
The cost for the 2009 Thanksgiving dinner for 10 is down slightly from the 2008 total of $44.61, said Blakeslee, who noted that costs will vary with shopping choices available locally.
In Manhattan, Kan., for example, when comparing prices at an independent grocer, national chain store and national discount food center, a store-brand 12-pound turkey cost 88 cents a pound at the independent grocer; $1.19 a pound at the national chain, and 40 cents a pound at the discount food center. A five-pound bag of russet potatoes cost 98 cents at the independent grocer; 99 cents at the national chain store, and $2.77 at the discount food center, and a 16-ounce can of brand name pumpkin cost $1.69 at the independent store, $1.79 at the national chain, and $1.37 at the discount food center.
Shopping the specials or 'loss leaders,' which typically are items offered at or below cost to attract customers, can yield a savings, but the store offering a turkey at the lowest price had the highest price on the potatoes, and costs often average out, Blakeslee said.
Holiday potluck
Hosting a holiday potluck can generally yield a savings for everyone involved, but, as a food scientist, Blakeslee also advises keeping food safety in mind when recruiting volunteers or making assignments.
Ask those who travel the farthest to bring non-perishable food items such as relishes or dinner rolls, for example, said Blakeslee, who noted that primary food safety concerns for the holiday focus on cooking a turkey to 165 degrees F to reduce potential risks from Salmonella or E. coli O157: H7 that may be present on the uncooked poultry, and refrigerating leftovers promptly (within two hours of less).
Roasting or otherwise cooking a turkey to 165 degrees F also will kill Clostridium perfringens, bacteria that can sometimes be found on turkey. This bacteria can form spores that can return to their vegetative state (and cause illness) if cooked turkey remains at room temperature too long, Blakeslee said.
To store leftover turkey safely, remove cooked turkey from the carcass and place leftover meat in a shallow pan or container. Cover and refrigerate the leftovers within two hours (or less) after roasting or cooking.
Leftover turkey can be reheated to 165 degrees F and should be used within two to three days, the food scientist said. When wrapped, labeled and frozen after a holiday meal, leftover turkey will typically retain its quality for up to three to four months.
Holiday tips are available on http://www.holidayfoodsafety.org, a collaborative effort sponsored by the Partnership for Food Safety Education, the National Turkey Federation, and the Georgia Pecan Growers.
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http://www.ksre.ksu.edu/news/story/turkey_dinner111809.aspx
Source: Karen Blakeslee, 785-532-1673, kblakesl@ksre.ksu.edu
Writer: Nancy Peterson, nancyp@ksu.edu
