Volume 3   Issue  36                   

                  

November   2004

Follow these Tips for Safe Thanksgiving Meal Preparation
Texarkana Gazette By Carla M. Haley
November 10, 2004
As families begin to think about Thanksgiving, it is also especially important not to forget the food safety basics when preparing your holiday meal.

Whether your Thanksgiving meal centers on a turkey, ham, roast or some other dish; take all precautions necessary to be sure that foodborne illness is not an invited guest.

There are four basic food safety practices everyone can follow to reduce the risk of foodborne illness. Keep hands and all food preparation surfaces clean, don't cross-contaminate foodborne bacteria from one food to another, cook to proper temperatures and refrigerate perishable foods quickly after eating. These sound simple enough, right?

If purchasing a frozen turkey, you can safely defrost it in the refrigerator, allow allowing 24 hours for every 5 pounds. Check to make sure the original bag is not broken, to prevent raw juices from coming in contact with other foods. Also, the turkey can be thawed in cold water. Change the water every 30 minutes until the turkey is thawed. Cook immediately. Never defrost on the kitchen counter.

For safety and doneness, the internal temperature of the turkey must reach 180 degrees F. in the thigh. Set the oven temperature to 325 degrees F. Use a meat thermometer to be sure the correct internal temperature is reached and to prevent overcooking. A meat thermometer should be used even in turkeys that have "pop-up" temperature indicators to ensure a safe temperature of 180 degrees F.

When it comes to cooking stuffing, the safest way is to cook the stuffing separate from the turkey. Regardless of whether the stuffing is cooked inside or outside the turkey, it must reach an internal temperature of 165 degrees F. If the turkey is to be stuffed, mix the ingredients just prior to filling the cavity. Stuff loosely to help ensure safe, even cooking. Remember, the turkey must reach 180 degrees F., while the stuffing must cook to at least 165 degrees F.

We usually always have leftovers after Thanksgiving. Cut leftover turkey into small pieces, or slice. Refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3 to 4 days, and gravy within 1 to 2 days. Gravy should be reheated to a boil and leftovers, if heated, should be thoroughly reheated to 165 degrees F.

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