Keeping holiday food safe for eating
- col-kate-shumaker
- November 25, 2024
- 428
The holiday season is fast approaching, and for many of us, that translates into family gatherings and special holiday meals. During this busy season, we often complete tasks in a hurry, trying to pack more things into our day. Food safety is one area where we should not cut corners.
Safe food practices need to be followed whenever you are cooking, whether it is a typical weeknight dinner or a special holiday meal. The traditional Thanksgiving dinner contains several items that require special care — turkey, stuffing and cream or custard-type pies.
It is important to be careful when you store, prep, cook and serve turkey. Never thaw a turkey at room temperature. The best way to defrost a frozen turkey is in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey. Once thawed, the turkey can remain in the refrigerator for one or two days before being cooked.
If you forget to thaw your turkey in the refrigerator, thaw it using cold water. Be sure the turkey is fully wrapped with no holes in the wrapping, place it in a clean sink or cooking pot, and fill the sink or pot with cold water until the turkey is covered. Change the water every half-hour until the turkey is thawed. Plan for at least 30 minutes of thawing time for each pound of turkey. Cook the turkey immediately after thawing when using this method.
It is safe to thaw as part of the cooking process. Yes, I did say as part of the cooking process — an unstuffed turkey can be safely cooked from a frozen state. The cooking time will take at least 50% longer than recommended for a fully thawed turkey. Remember to remove the giblet packages (carefully with tongs or a fork) during the cooking time. This year there is even a brand of frozen turkey being sold in a bag that is intended to be cooked straight from the freezer. It is already in a cooking bag, and there are no giblets to remove.
Some people like to soak their turkey in a seasoned brine before cooking. If you are considering doing this, think ahead to consider what food-safe container you have that is large enough to submerge your turkey and still keep it refrigerated until it is time to cook.
Stop the spread. Carefully handle your turkey and other foods to prevent foodborne illness. Wash your hands, sink, counter and anything else that may have touched the raw turkey or turkey juices with hot, soapy water. Use separate equipment and utensils for meat/produce and raw/ready-to-eat foods.
Roast the turkey in an oven that is at least 325 F. The only way to know your turkey is properly cooked is to use a meat thermometer, even if your turkey has a pop-up thermometer. A meat thermometer inserted in the thickest part of the breast and the innermost part of the thigh should both read at least 165 F. It also is recommended to allow the bird to rest for 20 minutes after removing it from the oven to allow the juices to redistribute before carving.
Stuffing is best cooked separately in a casserole instead of inside the turkey. You can still give stuffing cooked in a casserole the taste of being cooked in the turkey by using cooked broth to moisten the stuffing. Be sure to cook the stuffing to 165 F.
If you must stuff the turkey, mix the stuffing right before you are ready to use it and spoon it loosely inside the turkey. Cook the stuffed turkey until a thermometer inserted into the center of the stuffing reads 165 F. Never stuff a turkey the night before.
We can’t forget dessert. Cream and custard-based pies need to be kept refrigerated. Regardless of how pretty they look, allowing them to sit at room temperature for hours is an invitation for trouble.
If you get into a real pinch on Thanksgiving, reach out to the USDA Meat and Poultry Hotline at 1-888-MPHotline, https://ask.usda.gov or the Butterball Turkey Talk-line at 1-800-Butterball.
For more information on how you can keep your holiday meals both safe and tasty, call the Holmes County OSU Extension at 330-674-3015.
Kate Shumaker is an OSU Extension family and consumer sciences educator and may be reached at 330-674-3015. Follow on Facebook @OSUEXTHolmes or visit http://holmes.osu.edu.