SAFE THAWING
Turkeys must be kept at a safe temperature during the
thawing process. While frozen, a turkey is safe indefinitely. However, as soon
as it begins to thaw, any bacteria that may have been present before freezing
can begin to grow again.
A package of frozen meat or poultry left thawing on the
counter more than 2 hours is not at a safe temperature. Even though the center
of the package may still be frozen, the outer layer of the food is in the
"Danger Zone" between 41°F and 135°F — at a temperature where
foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator,
in cold water, and in the microwave oven.
Refrigerator Thawing
Plan ahead: allow approximately 24 hours for each four to
five pounds in a refrigerator set at 41°F or below. Place the turkey in a
container to prevent the juices from dripping on other foods.
Cold Water Thawing
Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to
prevent cross-contamination and to prevent the turkey from absorbing water,
resulting in a watery product.
Set the wrapped turkey under a steady stream of cold tap
water 70°F, until thawed. Cook the turkey immediately after it is thawed.
Microwave Thawing
Follow the microwave oven manufacturer's instruction when
defrosting a turkey. Plan to cook it immediately after thawing because some
areas of the food may become warm and begin to cook during microwaving. Holding
partially cooked food is not recommended because any bacteria present wouldn't
have been destroyed.
A turkey thawed in the microwave must be cooked immediately.
SAFE STUFFING
Regionally in the U.S., it's called by various names:
stuffing, filling, or dressing. The ingredients used in stuffing are often
regional as well. Usually based on a bread mixture, other ingredients such as
grains, pasta, fruits, vegetables, shellfish, sausage, giblets, and nuts are
also used. The stuffing is then spooned into the cavity of whole poultry or a
pocket cut into a solid piece of meat, or spread on a flat piece of meat and
then rolled. Because stuffing is an excellent medium for bacterial growth, it's
important to handle it safely and cook it to a safe minimum internal
temperature as measured with a food thermometer. Here are some common questions
consumers ask.
How do you safely
prepare stuffing?
Stuffing should not be prepared ahead. The dry and wet
ingredients for stuffing can be prepared ahead of time and chilled. However, do
not mix wet and dry ingredients until just before spooning the stuffing mixture
into a poultry cavity, in/on other meat, or into a casserole. If stuffing a
whole turkey, chicken, or other bird, spoon the stuffing in loosely - about 3/4
cup of stuffing per pound. The stuffing should be moist, not dry, because heat
destroys bacteria more rapidly in a moist environment.
How do you safely
cook stuffing?
The stuffed meat, poultry or stuffing in a casserole should
be placed immediately after preparation in an oven set no lower than 325°F. A
food thermometer should be used to ensure that the stuffing reaches the safe
minimum internal temperature of 165°F. If the stuffing is inside whole
poultry, take the poultry out of the oven and let it stand 20 minutes before
removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours.
Can you prepare
uncooked stuffing ahead of time and refrigerate or freeze it?
Do not refrigerate uncooked stuffing. If stuffing is
prepared ahead of time, it must be either frozen or cooked immediately. To use
cooked stuffing later, cool in shallow containers and refrigerate it within 2
hours. Use it within 3 to 4 days. Reheat the cooked stuffing to 165°F just as
for all leftovers. Do not stuff whole poultry with leftover cooked stuffing.
It is safe to freeze uncooked stuffing. Ingredients can be
combined, put into a shallow container, and frozen immediately. To use it
safely, do not thaw it before cooking. Cook the frozen stuffing until it
reaches 165°F.
Should you precook
ingredients used in a stuffing?
If you plan to prepare stuffing using raw meat, poultry, or
shellfish, you should precook the raw ingredients before stuffing the item to
reduce the risk of foodborne illness from bacteria that may be found in raw
ingredients.
SAFE COOKING
A food thermometer
should be used to ensure a safe minimum internal temperature of 165°F has been
reached to destroy bacteria and prevent foodborne illness.
Many variables can
affect the roasting time of a whole turkey:
1. Set the oven temperature no lower than 325°F. Preheating
is not necessary.
2. Be sure the turkey is completely thawed. Times are based
on fresh or thawed birds at a refrigerator temperature of 41°F or below.
3. Place turkey breast-side up on a flat wire rack in a
shallow roasting pan 2 to 2 1/2 inches deep.
4. For optimum safety, cook stuffing in a casserole. If
stuffing your turkey, mix ingredients just before stuffing it; stuff loosely.
Additional time is required for the turkey and stuffing to reach a safe minimum
internal temperature (see chart).
5. For safety and doneness, the internal temperature should
be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a
safe minimum internal temperature of 165°F. Check the temperature in the
innermost part of the thigh and wing and the thickest part of the breast.
6. Let the bird stand 20 minutes before removing stuffing
and carving.
We wish you and your family a safe and happy Thanksgiving
holiday!
