Safety
AROUND YOUR HOME

Jananne Finck

To have a foodsafe Thanksgiving, turkey must be handled safely from the point of purchase to the time you store leftovers.

After buying the turkey, go directly home and refrigerate or freeze the bird. A fresh turkey should be cooked within two days.

To defrost frozen turkey, store it in the refrigerator, allowing 24 hours for each five pounds. The United States Department of Agriculture recommends using cold water for a faster thaw. Leave the turkey in its airtight packaging or place it in a leakproof bag, then submerge it in cold water. The water should be changed every half-hour.

A turkey may be defrosted in the microwave, but follow the manufacturer's instructions. Cook it immediately after defrosting, as some areas may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present will not have been destroyed.

When cooking the turkey, place it in a preheated oven set no lower than 325 degrees F. Cooking overnight in a "slow" oven is not recommended since foodborne bacteria can form under these conditions.

Two years ago, new cooking times for turkey were released from the USDA. A study by the University of Georgia found today's turkey is cooked faster than the old cooking charts recommended. If you follow the old charts, chances are your turkey will be ready sooner than you might expect.

As a result of the Georgia study, the USDA issued the following turkey roasting times. The guidelines are approximate. Keep in mind that many factors can affect cooking times, including shielding, stuffing, depth of the roasting pan and oven temperature.

As in the past, the best way to determine if your turkey is done is to use a meat thermometer. The turkey is done when a thermometer placed in the thigh area reaches a minimum of 180 degrees F. Be careful to insert the thermometer in the fleshy part of the bird, and avoid touching a bone.

If you don't have a thermometer, test your turkey by inserting a fork into the meat. Juices should run clear, not pink. The meat should be fork tender, and the leg should move easily in the joint.

If the turkey is stuffed, the center of the stuffing must reach 165 degrees F. For optimum safety and uniform doneness, the USDA recommends cooking the stuffing outside the bird.

Cooking time for an unstuffed bird weighing 8 to 12 pounds is 2-3/4 to 3 hours. Times for an unstuffed 12 to 14 pound turkey are 3 to 3-3/4 hours For an unstuffed bird 14 to 18 pounds, roast 3-3/4 to 4-1/4 hours.

Times for a stuffed turkey weighing 8 to 12 pounds is 3 to 3-1/2 hours. For a stuffed turkey weighing 12 to 14 pounds, roast 3-1/2 to 4 hours. For a stuffed bird weighing 14 to 18 pounds, roast 4 to 4-1/4 hours.

What should you do if the turkey is done before serving time?

The University of Illinois Extension Service states it isn't safe to keep a turkey in a "warm" oven —lower than 325 degrees F — for more than an hour. Bacteria can multiply and form toxins below this temperature.

Yet, holding a cooked turkey at a safe temperature in the oven for more than two hours will dry it out and lower quality.

If the turkey is done and dinner is still more than two hours away, USDA recommends you carve the turkey and refrigerate it in shallow, loosely covered containers. Serve it cold or reheat it at mealtime for the best food quality and safe food handling.

Leftovers should be stored within two hours of cooking. Cut the turkey off the bones and refrigerate it in shallow containers. Refrigerate the stuffing and the turkey in separate shallow containers. Use leftover turkey within four days; stuffing and gravy should be used within one to two days.

For more information on cooking turkeys, contact your local extension office or the USDA Meat and Poultry Hotline at (800) 535-4555. Hours are Monday through Friday, 10 a.m. to 4 p.m. EST.

Jananne Finck is an extension educator, Nutrition and Wellness, at the Springfield Extension Center. She is a dietitian registered with the State of Illinois.

14 ILLINOIS COUNTRY LIVING NOVEMBER 1997