Talkin’ some serious turkey

By Staff
Michelle Blaylock, Mom's Corner
When I was about 16 years old, my youngest brother was about two years old. At Thanksgiving he was running around screaming, “It’s turkey time! It’s turkey time!” It was cute the first minute or so, then it was annoying. After about 20 minutes I was seriously wondering if I could lock him up somewhere, anywhere I couldn’t hear him!
As annoying as my little brother was, he was correct. Thanksgiving is traditionally “turkey time.” It’s also a time of increased risk for food-borne illnesses. However, using some simple precautions you can alleviate a good portion of the risk.
For example, the turkey should never ever be thawed at room temperature. If you have a frozen turkey, which most of us probably will, it must be handled carefully to avoid possible food poisoning. The safest way is to thaw the turkey in the refrigerator. Allow about 24 hours per five pounds of turkey. For example, if you have a frozen 15 pound turkey then allow at least three days of refrigerator thawing time. A turkey can also be thawed in cold water. Allow 30 minutes per pound of turkey and you must change the water every 30 minutes to be safe. For example that same 15 pound turkey will take around 8 hours to thaw.
The next step is to avoid cross contamination from the turkey to other foods. I always prepare our turkey by our kitchen sink when no other food is being prepared. I begin by wiping down the sink and counter with a bleach solution. Next, I cover the area in plastic wrap. I have all my seasonings, butter, onions and anything else I need ready and waiting. I also move our trash bin next to the sink so I can immediately throw away what I don’t need. I take the turkey from the refrigerator to the sink in the pan it was thawing. I set the turkey and the pan in the sink and begin.
After I have put the turkey in the roasting pan, I wash my hands thoroughly and begin to season the turkey. After popping it in the oven, I begin to clean up.
Here is where I believe people accidentally cross contaminate things. For example, the spice containers that were handled need to be wiped off with disinfectant. The counter, the sink, and the handle of the faucet also need to be cleaned. I also clean our trash bin lid. Of course, I have little ones who are bad about touching the lid.
As for cooking the turkey, it needs to have the internal temperature of 165 degrees. You should check the temperature at the thickest part of the breast and the thickest part of the thigh.
If you stuffed your bird, also check the stuffing to make sure it too has reached 165 degrees. I don’t stuff our turkeys anymore due to the increased risk of food borne illnesses. I just prepare it as a casserole. As for leftovers, they need to be refrigerated within two hours of cooking and reheated to a temperature of 165 degrees.
Of course the turkey isn’t the only culprit when it comes to food-borne illnesses. For example, if you’re serving a meat and cheese tray don’t put out too much at once. Only put out what you think will be eaten in a two hour period. You can always replenish it. I also usually put out a veggie tray with dip. If I think it’s going to be out for several hours, I put the bowl of dip in another bowl filled with ice and stir it frequently.
There should be one cutting board for meat and another for veggies. If I have to hand-wash my cutting boards I rinse them in a bleach solution to make sure I don’t cross contaminate anything.
Of course, the most important thing is to keep the counters wiped down with disinfectant and wash hands frequently.
I hope these tips help keep you and your family healthy during this holiday season. If you have a question or comment for Mom’s Corner, please e-mail it to: moms-corner@juno.com