Nov 17, 2007 6:25 pm US/Eastern
Thanksgiving Holiday Food Safety Tips
FORT LAUDERDALE (CBS4) ―
As the holidays approach, cooking that special turkey dinner gives rise to anxieties and questions.
What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store the turkey?
A few simple food safety steps, provided by the Broward County Health Department, will not only ease your holiday fears, but will ensure a delicious and a safe meal for you, your family, and your friends.
Remember the Basics:
Clean, Cook, Chill, Separate Clean – wash hands, utensils, and surfaces before and after food preparation, and anything else that comes in contact with raw turkey and its juices, with soap and water. Especially, wash after preparing meat, poultry, eggs, or seafood.
Cook to proper temperatures. Cook food to proper internal temperature. Check for doneness with a food thermometer.
Separate— do not cross contaminate. Keep raw meat, poultry, eggs and seafood and their juices away from ready to eat food.
Chill— refrigerate properly. Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at no higher than 41° F and the freezer is set at 0° F.
Defrosting turkey and other foods. The safest thawing method is in the refrigerator at 41° F.
Plan ahead: a 16-20 lb. turkey can take: 2-3 days to thaw in the refrigerator, or 8-10 hours to thaw in cold, running water. Never thaw a turkey or any other food by leaving it on the counter.
To stuff or not to stuff. The safest way to cook the stuffing is separate from the turkey. But whether the stuffing is cooked inside or outside of the turkey, the stuffing must reach an internal temperature of 165°F. If the turkey is stuffed, mix ingredients just prior to filling the cavity. Stuff loosely to help ensure safe, even cooking. Remember, the temperature of a whole turkey must reach 180 °F in the innermost part of the thigh and the center of the stuffing must reach 165 °F.
Holiday Food Safety Tips Size of Turkey Cooking Time
Unstuffed
8 - 12 pounds 2 ¾ to 3 hours
12 - 14 pounds 3 to 3 ¾ hours
14 - 18 pounds 3 ¾ to 4 ¼ hours
18 - 20 pounds 4 ¼ to 4 ½ hours
20 - 24 pounds 4 ½ to 5 hours
Size of Turkey Cooking Time
Stuffed
8 - 12 pounds 3 to 3 ½ hours
12 - 14 pounds 3 ½ to 4 hours
14 - 18 pounds 4 to 4 ¼ hours
18 - 20 pounds 4 ¼ to 4 ¾ hours
20 - 24 pounds 4 ¾ to 5 ¼ hours
*Turkeys above 24 pounds, add 10 to 15 minutes per pound cooking time and watch closely because cooking times will vary.
**Do not stuff turkeys above 24 pounds because the stuffing will be in the temperature danger zone too long.
Leftovers: Package leftovers in small portions and refrigerate or freeze within 2 hours in smaller, shallow containers to ensure rapid cooling.
DO NOT leave turkey, stuffing and other foods at room temperature on the table all day long so people can nibble.
Reheat leftovers to proper temperatures: 165° F. Use a food thermometer to check temperature. Remember, if in doubt, throw it out.
Provided by the Bureau of Community Environmental Health, Food and Waterborne Disease Program and the Broward County Health Department.
For additional food safety information call the toll-free USDA Meat and Poultry Hotline at
(800) 535-4555 or visit Broward County Health Department's website at
www.browardchd.org.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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