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Tag: Turkey

Are “Pop Up” Timers Reliable?

pop up timer
Pop up timer in turkey
Photo: Canva.com

Commonly used in turkeys and roasting chickens since 1965, the “pop-up” style disposable cooking device is constructed from a food grade nylon. The inside contains a stainless steel spring and organic firing material. The organic firing material is specifically designed to dissolve at specific predetermined temperatures. Once the firing material dissolves, the stainless steel spring releases the stem, allowing it to “pop up.” This indicates that the food has reached the correct final temperature for safety and doneness.

Pop-up style disposable cooking devices are reliable to within 1 to 2 °F, however, proper placement is important. Checking with a conventional food thermometer is always recommended as an added precaution for properly gauging both safety and doneness. For all forms of poultry, including ground, pieces, and whole birds, a food thermometer should reach a minimum of 165°F.

Source: www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/kitchen-thermometers

 

Turkey with a Side of Food Safety!

thawing turkeyWhether it is a simple meal for two, or a large gathering with a buffet, food safety is a priority at any meal, and especially at the holidays. Nobody wants the gift of foodborne illness!

Are you the host for the holiday meal? Reduce your stress by starting a list now to plan the location, food and recipes, activities and games, and what your guests could bring. Put it in a timeline or on a calendar to stay on schedule.

Are you buying a fresh or frozen turkey? If you choose fresh, be sure to place an order with your grocer or butcher shop and pick it up 1-2 days before the meal. Frozen turkeys can be purchased any time and stored in the freezer. Pay attention to grocery sales to save some money.

Frozen turkeys are best thawed in the refrigerator or in cold water. In the refrigerator, plan on at least five days for a 20 pound turkey. In cold water, allow about 30 minutes per pound of turkey.

Do you only have one oven?  Use a slow cooker for hot dishes. A table top roaster oven can be used like a regular oven for many items. Even electric pressure cookers can cook up some tasty dishes! Some items, such as dessert or bread can be made ahead and frozen.

When cooking the turkey, remember that 325 degrees F is the lowest oven temperature to safely cook turkey. Use a food thermometer to be sure it reaches a minimum internal temperature of 165 degrees F.

Learn more at www.ksre.k-state.edu/foodsafety/topics/holiday.html

Learn more at www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table

 

Can Two Turkeys Be Roasted in One Oven?

The cooking time is determined by the weight of one bird—not the combined weight. Use the weight of the smaller bird to determine cooking time.  Use a food thermometer to check the internal temperature of the smaller bird first and then check the second bird. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.  Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.  When cooking two turkeys at the same time make sure there is enough oven space for proper heat circulation.

Source: FoodSafety.gov

 

Turkey Fryer Safety

Source: www.usda.gov/media/blog/2017/11/06/dont-make-turkey-frying-disastrous-situation-thanksgiving
Photo: Canva.com

Keep your Thanksgiving memorable for giving thanks for family and friends. If you plan to fry a turkey, keep these tips in mind to prevent a disaster.

  • Buy a fresh turkey 1-2 days before the meal and keep refrigerated.
  • Thaw frozen turkey completely to reduce oil splattering and burning. It takes at least 24 hours to thaw 4-5 pounds of turkey. Plan for extra time.
  • Test the fryer capacity by placing the turkey in the pot and add water to cover it 1-2 inches.
  • Smaller birds of 12 pounds or less are best. If larger, cut it into pieces.
  • Heat oil to 350°F. Measure with a thermometer to monitor the temperature during cooking.
  • Cook time is about 3-5 minutes per pound. Do not stuff! Use a food thermometer to verify it is cooked to 165°F. Remove from oil and rest at least 20 minutes before carving.

 

Cooking More Than One Turkey

Cooking two turkeys of about the same weight does not double the roasting time. Cooking time is determined by the weight of one bird. Just make sure there is sufficient oven space for proper heat circulation. All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature of each bird in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

Source: AskUSDA

Let’s Talk Turkey!

Learn more tips on roasting turkey as well as thawing frozen turkey, storing leftovers and more.

 

Rinsing Poultry Not Worth the Risk

Poultry TemperatureThe practice of washing or rinsing raw poultry can actually put you and others at a higher risk of foodborne illness. Quite simply, there’s no need to do this.

Participants in an observational study were observed in handling and preparation practices to see how bacteria moves from raw foods to other foods or surfaces. They were divided into a control group and a treatment group. Food safety messages were sent via email prior to observation sessions to learn how effective those messages were in preparing chicken.

Some reasons consumers feel rinsing raw poultry is necessary is to remove blood/slime, because a family member said to do so, or it washes off the germs or bacteria. Most do this under the faucet with water running without any other container. Because of this, water splashes onto other items or food causing cross contamination. Then, many improperly washed their hands by not using water or soap, or did not rub their hands with soap at least 20 seconds. They also were ineffective at cleaning and sanitizing equipment and countertops.

Bottom line. There is no need to wash any poultry or meat prior to cooking. Cooking to safe temperatures is the best and safest defense against foodborne illness. All poultry should reach 165°F; ground meat should reach 160°F; and roasts, steak, chops and fish should reach 145°F.

 

All Things Turkey

Turkey is about to become front and center on many holiday tables. Here are some resources to help keep the gift of foodborne illness away from your celebrations.

Let’s Talk Turkey—A guide to safely prepping and roasting turkey.

Stuffing and Food Safety—Whether you call it stuffing, filling or dressing, it requires safe handling and cooking. It is best to cook this tasty side dish outside of the turkey.

Other tips include:

Turkey Temp

What’s on a Turkey Label?

Turkey
Photo: USDA Flickr

Are you shopping for your holiday meal?  Choosing a turkey can be the most important item on the menu.  Here’s some label definitions to help pick the best turkey for you from farm to table.

  • Basted or Self-basted—These are injected or marinated with a fat solution containing broth, stock, water, spices, flavor enhancers or other ingredients. These ingredients must be listed on the label.
  • Free Range or Free Roaming—The birds must have access to the out-of-doors for at least 51% of their lives.
  • Fresh—Stored at a temperature no lower than 26°F.
  • Frozen—Stored at 0°F or below.
  • Hen or Tom—Designates sex and size only, no indication of tenderness.
  • Organic—Must meet requirements of the National Organic Program for the farm and how the poultry was fed and raised.
  • Hormones—They are not approved for use in turkeys.
  • Free Range or Free Roaming—Producers must show that the poultry has been allowed access to the outdoors.

 

More Ways to Cook a Turkey

Most homes have one oven. That reduces space for cooking multiple dishes for holiday meals.

During the holidays, try using another method for cooking the turkey.  Outdoor methods include a grill or smoker, deep fat turkey fryer, and the “Big Green Egg.” Indoor options include an electric roaster or even the microwave.

No matter which method you choose to get your turkey to the table, have a food thermometer handy so you can make sure the turkey has reached the safe minimum internal temperature of 165 °F. Let the turkey stand for 20 minutes before carving.

Learn more about details and timing when using other cooking methods for turkey.

 

Roasting Two Turkeys at Once or one BIG Bird

turkeyThe cooking time is determined by the weight of one bird—not the combined weight. Use the weight of the smaller bird to determine cooking time.  Use a food thermometer to check the internal temperature of the smaller bird first and then check the second bird. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.  Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.  When cooking two turkeys at the same time make sure there is enough oven space for proper heat circulation.

To cook a large turkey use the Timetables for Turkey Roasting for an unstuffed turkey which can be found in Turkey Basics: Safe Cooking. Add 10 minutes per pound for turkeys over 24 pounds. Do not stuff a turkey over 24 pounds. Use a heavy pan large enough to hold the turkey. Be sure there is enough space in the oven for proper heat circulation.

Learn more with these Holiday Food Safety Resources