Let’s talk turkey and make sure we have a safe Thanksgiving

By Staff
Michelle Blaylock, Mom's Corner
Let’s talk turkey. Seriously, I want to talk about turkey and food safety in general. The holidays are quickly approaching and statistics show there is also a rise in food borne illness during this time.
Just a few simple precautions can keep your family safe. 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 is 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 3 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.
Another simple precaution is to avoid cross-contamination. Cross-contamination is just what its name implies. The bacteria from one food is “crossed” or spread to something else. I know from experience that this happens unwittingly at times. When the cook (usually me) is busy trying to get a large meal together, it is easy to forget to disinfect the counter after each food is prepared. One time I was actually putting the turkey in the roasting pan when the turkey slipped out of my hands. It landed in the pan, but juices from Mr. Turkey splattered everywhere including the raw veggies on the other side of the counter that my daughter was cutting up. Needless to say, the veggies where thrown out. Even though I felt like I was throwing away money I was not about to chance getting sick.
I also learned to prepare our turkey by our kitchen sink where 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 by taking Mr. Turkey out of his packaging.
I make sure I have the roasting pan or roasting bag ready and after placing 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 clean up. Here is where I believe people accidently 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 can lid. Of course, I still have a couple children who are bad about touching the lid.
As for cooking Mr. Turkey, he needs to have an internal temperature of 165 degrees. A meat thermometer should be put in the thickest part of the breast and the thickest part of the thigh. If the turkey is stuffed then the stuffing also must reach 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. All leftovers need to be refrigerated within two hours of cooking and reheated to a temperature of 165 degrees.
Of course, Mr. Turkey is not the only culprit when it comes to food borne illnesses. For example, if serving a meat and cheese tray do not put out too much at once.
Only put out what will be eaten in a two-hour period. It can always be replenished. If a dip is included in a veggies tray it is a good idea to place the dip in another bowl filled with ice. The dip will need to be stirred frequently to prevent the top layer from getting too warm.
Another great rule to follow is having designated cutting boards for meats and veggies. Although I do try to have the designated cutting boards, I still rinse them in a bleach solution to make sure I don’t cross contaminate anything. Of course, it is very important to keep the counters wiped down with disinfectant. Do not use a kitchen sponge, but use paper towels or a clean dish towel that is immediately put in the dirty laundry. OK maybe I am a tiny bit OCD, but I really hate being sick!
I hope these tips help keep you and your family safe over the holidays! If you have any questions, tips, or comments, please e-mail them to me at: moms-corner@juno.com