Turkey Tips for 2008: Old Traditions Pose Risks
Contact: Beth Calder, 207-581-2791
ORONO, Me.–Some of our traditional holiday meal practices pose potential food-safety threats, according to University of Maine Cooperative Extension experts. For example, consumers should know that turkey should never be thawed on the counter, stuffing a turkey is not recommended, and one should not eat food that has been left sitting out for more than two hours.
“Foodborne illness can be an uninvited guest during the holidays,” says Extension Food Science Specialist Beth Calder. She offers several food safety tips to ensure a safe holiday season:
Buying a turkey
Many people prefer the taste of fresh turkeys, but properly frozen birds will maintain good quality for at least one year. Fresh birds should be purchased no more than one or two days before cooking to ensure best quality, and they should be kept refrigerated until cooking. Frozen birds should be purchased early enough to allow time for safe thawing.
Calder recommends avoiding fresh pre-stuffed turkeys. Only buy a pre-stuffed turkey if it is frozen and USDA-approved. Do not thaw it before cooking, and follow the package directions, she says.
Thawing a turkey
One should never thaw a turkey on the counter at room temperature, Calder says, because bacteria can multiply on the surface of the turkey before the inner turkey completely thaws. There are three ways to safely thaw a frozen (not pre-stuffed) turkey: in the refrigerator, in cold water, or in the microwave oven.
To thaw in the refrigerator, allow plenty of time: up to three days for a 12-pound turkey, four days for a 16-pound turkey, and five days for a 20-pound turkey. A good guideline is 24 hours for every four to five pounds of frozen turkey. The optimal refrigerator temperature is 40