Cooking Tips For A Safe Thanksgiving
Posted on Tuesday, 24 of November , 2009 at 7:14 pm
ALBANY—Consumers are reminded to follow cooking and preparation tips when preparing meals during the upcoming holiday season.
Many foodborne illnesses are preventable if consumers take simple measures to protect themselves and their families, New York State Agriculture Commissioner Patrick Hooker and Health Commissioner Richard F. Daines, M.D.
Safe and proper food handling practices in the home are critical in preventing foodborne illnesses. One top concern this time of year is the increased risk of illness resulting from stuffing turkeys prior to cooking. Food safety experts recommend cooking stuffing separately from the turkey to avoid the potential for bacteria growth.
Here are some other tips to follow for a safe holiday season:
- Thaw the turkey in the refrigerator at 45 degrees, not on the counter.
- Thawing at room temperature promotes bacteria growth. Be sure to allow 24 hours of defrosting for each five pounds of turkey.
- The safest way to cook the stuffing is separate from the turkey. Stuffing placed in an uncooked turkey is susceptible to bacteria growth. However, if you choose to cook the stuffing in the turkey, stuff it loosely to ensure safe, even cooking, and be sure the stuffing in the turkey reaches an internal temperature of 165 degrees.
- Be sure to thoroughly cook the turkey at 325 degrees. Cooking a turkey at less than 325 degrees is unsafe because it allows the turkey and stuffing to remain in the danger zone for bacterial growth for too long. A whole turkey should reach an internal temperature of 180 degrees. Use a meat thermometer to check the temperature, even if the turkey has a “pop up” temperature indicator.
Unstuffed Turkey Cooking Time Stuffed Turkey Cooking Time
8 12 lbs. 2.75 3 hours 8 12 lbs. 3 3.5 hours
12 14 lbs. 3 3.75 hours 12 14 lbs. 3.5 4 hours
14 18 lbs. 3.75 4.25 hours 14 18 lbs. 4 4.5 hours
18 20 lbs. 4.25 4.5 hours 18 20 lbs. 4.25 4.75 hours
20 24 lbs. 4.5 5 hours 20 24 lbs. 4.75 5.25 hours
- Do not interrupt the cooking process. Interrupting the cooking process promotes bacteria growth.
- When preparing your meal, thoroughly wash hands, cutting boards and utensils before and after contact with raw meat, poultry, seafood and eggs. Keep raw meat, poultry, and seafood apart from foods that won’t be cooked.
- Be careful with holiday buffets. Servings should be kept small and replenished often directly from the stove or refrigerator. The longer food is kept out, especially beyond two hours, the higher the risk of food poisoning. Keep cold foods cold and hot foods hot.
- Carefully store leftovers. Slice the turkey before refrigerating; whole turkeys do not store safely in the refrigerator. Store the turkey and stuffing in separate, shallow, covered containers and refrigerate at 45 degrees or below within two hours of cooking. Perishable foods left at room temperature for longer than two hours are susceptible to bacterial growth. Use leftover turkey and stuffing within four days, gravy within two days.
With a greater potential for food poisoning over the holidays, it is important that consumers follow safe food handling, preparation and storage practices. Consumers can learn more about food safety tips by logging onto the Department of Agriculture and Markets’ website at http://www.agmkt.state.ny.us/FS/general/consumerinfo.html , or onto the Department of Health’s website at http://www.health.state.ny.us/environmental/indoors/food_safety/ , or at the Consumer protection Board’s website at http://www.nysconsumer.gov/food_basket.htm 11-24-09
Category: Health
- Add this post to
- Del.icio.us -
- Meneame -
- Digg
COPYRIGHT 2009 - NORTH COUNTRY GAZETTE All rights reserved. This material may not be published, broadcast, rewritten or redistributed without the express written permission of the publisher.
