NSF International (a nonprofit public health and safety organization that certifies consumer goods for safety) has released some great turkey tips just in time for Thanksgiving. Did you know the US Department of Agriculture estimates that 80 percent of foodborne illnesses are linked to meat and poultry and that 20 percent of Americans don’t even use a thermometer when cooking? Be sure to prepare your Thanksgiving Feast safely this year with these tips from NSF:
Turkey Tips
1. Don’t let uncooked turkey sit at room temperature. Shop for a turkey last and get it home and refrigerated promptly. Bag the turkey separately and place it below other food in the refrigerator.
2. Don’t attempt to thaw a frozen turkey quickly by leaving it sit overnight on a kitchen counter. Use one of the following methods:
a. Option I – Place a covered turkey in a shallow pan on the lowest shelf of the refrigerator.
b. Option II – Completely submerge the turkey under a stream of cold (70°F) running water.
3. Never place the turkey directly on the counter; keep it on a platter or in a roaster. Clean and sanitize the counter and utensils after handling raw turkey.
4. Be sure to wash your hands thoroughly after handling raw turkey, using plenty of warm water and soap.
5. Use a thermometer to check for doneness, even if the turkey has a pop-up timer. It is best to check that the turkey has reached 165°F in multiple spots, including the thickest part of the thigh to ensure doneness.
6. If the bird is stuffed, also check the temperature of stuffing to ensure it, too, has reached 165 °F.
7. Wait to stuff the turkey until right before putting it in the oven. For those wanting to prepare stuffing ahead of time, the USDA recommends preparing separate dishes with the wet and dry ingredients and keeping them refrigerated, then mixing the ingredients together just before stuffing the turkey. As a reminder the stuffing should be cooked until it reaches at least 165° F at the center.
8. Once the temperature has reached 165 °F throughout the turkey, it should stand for at least 15-20 minutes before carving.
9. Refrigerate any leftovers immediately. Large portions should be separated into smaller containers and covered loosely to speed cooling.
The Giveaway
One reader will win a HUGE roaster, meat/poultry thermometer, and an NSF branded apron! Visit NSF International and share a food safety tip in the comment section below for your mandatory entry. Be sure to bookmark their page – they have a lot of resources that I found very helpful and would recommend.
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This giveaway will end November 30th at 11:59 pm EST. Winners will be determined by Random.org or through random selector installed on my site and will have 48 hours to send contact information to lisa(dot)samples@gmail.com. US entries only. This listing is compliments of NSF and I was given the items above in conjunction with this post, but my opinion is 100% mine and honest!
I learned only to accept foods in a restuarant that are served very hot (if they are suposed to be hot) otherwise if they are only luke warm, they could have been sitting for awhile.
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Frozen foods can be thawed in a microwave if you plan to cook them immediately. This method also must have the food rotated.
If your power goes out, the average refrigerator can usually keep food safely cold for about 4 hours if left unopened. Keep a themometer in your refridgerator and freezer so you know if the temp has dropped below a safe level.
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Previously cooked foods should be reheated until the internal temperature reaches at least 165 degrees Fahrenheit.
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You may safely keep a frozen turkey in your freezer for up to six months.
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Never place frozen foods on the counter and attempt to defrost them at room temperature. To safely thaw food, place it in the refrigerator the night before. For quick thawing, submerge food in cold water in airtight packaging. You can also use a microwave to thaw food if it will be cooked immediately.
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I learned to only eat food that is hot. Susan
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love these charts – http://www.nsf.org/consumer/newsroom/fact_fs_storage_meats.asp
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When eating out, leave leftovers at the restaurant if you won’t be able to refrigerate or freeze them within two hours from the time they were first served.
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I’ve invited the whole family to ours this xmas for a traditional dinner, so obviously the roast is pretty central to that.. I found an archive of ideas at this roast recipe site, but cant seem to decide on one – there’s too many to choose from! It is fun planning such a big xmas meal though!