Talking Turkey
by Chelsea Reinberg | Health, Nutrition and Food Safety Agent
With Thanksgiving right around the corner it is time to talk all things turkey!
Purchase 1 to 1.5 pounds raw weight per person. If you are planning a feast for 4-6 people plan to purchase an 11-to-13-pound turkey. This amount accounts for non-edible weight like bones and also factors in some shrinking during the cooking process.
Do NOT wash your turkey. Washing poultry can unintentionally spread harmful bacteria throughout your kitchen area. Cooking poultry to the proper temperature kills any harmful bacteria so there is no need to rinse it in an ‘attempt’ to remove any bacteria.
Thaw your frozen turkey in the refrigerator. This is the safest and best method. You need to plan accordingly on when to place your turkey in the refrigerator to start the thawing process to make sure you don’t have a frozen turkey when you are ready to cook it! It is recommended you plan for about 24 hours for each 4 to 5 pounds, so for a 10-pound turkey you should plan to thaw for 48 hours in the refrigerator. It is best to put your turkey in a pan and place on the lowest shelf to prevent juices from getting on other food and getting your refrigerator all dirty. Once your turkey is thawed it can stay in the refrigerator 1 to 2 days before cooking.
Do NOT thaw your turkey on the counter or outside. You can thaw in the microwave, but you must cook it immediately after thawed. Also, some microwaves are not large enough to accommodate the size of your turkey so be sure to check that before you commit to this method. Another approved method is under running cold water. This method does take a bit of time and may make your water bill a bit higher than normal this month!
Cook to the right temperature. Your turkey should reach an internal minimum temperature of 165°F. This is safest temperature that ensures that harmful bacteria are killed. The best thermometer to use that will provide the most accurate reading is a digital, instant read thermometer. Remove the turkey from the oven first before taking the temperature. Make sure to take a measurement in the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh. Do not rely on the pop-up temperature indicator if your turkey has one, it is best to also use a food thermometer to ensure the proper temperature has been reached.
Refrigerate leftovers within 2 hours. Leftover turkey makes great meals following Thanksgiving! It is important to make sure that the turkey stays out of the ‘danger zone’ (between 40°F and 140°F) where dangerous bacteria can grow to ensure that it is safe to eat for a few days after.
