K-State Research and Extension

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:

• Safe thawing methods
• Set oven temperature to no less than 325°F.
• Turkey cooking timetable

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 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.

The 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.

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:

• Safe thawing methods
• Set oven temperature to no less than 325°F.
• Turkey cooking timetable