Wednesday, November 27, 2013
County offers tips for preparing and cooking your holiday turkey
Pinal County Environmental Health Services is offering residents some tips when preparing their turkey over this holiday season. These tips will help the cooks of the house serve a delicious, and safe turkey.
When preparing a turkey, be aware of the four main safety issues: thawing, preparing, stuffing, and cooking to adequate temperature.
Thawing turkeys must be kept at a safe temperature. The "danger zone" is between 41°F and 130°F - the temperature range where foodborne bacteria multiply rapidly. As soon as a frozen turkey starts to thaw, bacteria present become viable and can multiply. The best way to avoid a problem when thawing a turkey is to plan ahead and place the turkey in the refrigerator a few days prior to cooking. If that is not possible, other safe alternatives include thawing in cold running water, or in a microwave oven. Never thaw a turkey by leaving it out on the counter or in standing water for an extended period of time.
Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw turkey can then be transferred to other foods. Even if you cook the turkey, some of the other foods may not be cooked and may be contaminated. This is called cross contamination. After working with raw poultry, meat or fish always wash your hands, utensils, and work surfaces before they touch other foods. When washing your hands, be sure to use warm water, and lather with soap for 20 seconds. To be extra safe, you can sanitize utensils and surfaces with a solution of one teaspoon of household bleach per gallon of water.
The safest way to prepare stuffing is to cook it outside the turkey in a casserole dish. However, many people enjoy traditional stuffing roasted inside the turkey. If you place stuffing inside the turkey, it should be cooked to the same temperature as the turkey itself. Add stuffing to the body cavity just before cooking. Ensure the stuffing is thoroughly cooked using a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F. Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness.
Whether you roast, fry, or smoke your turkey, the best way to ensure it is fully cooked is to check the temperature with a food thermometer. Verify the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint. The turkey and stuffing must reach a safe minimum internal temperature of 165°F. Food thermometers not only help us to ensure the food is cooked thoroughly, but also help us prevent overcooking.
Pinal County Environmental Health Services' mission is to ensure a safe and healthy environment for all county residents. They provide education, consultation, plan review, and inspection services to permitted facilities, including food establishments such as restaurants, bars, grocery stores, school cafeterias, day care kitchens, mobile food units, and temporary food booths at special events. They also regulate public and semipublic swimming pools, school grounds, hotels and motels. They also investigate citizen complaints of foodborne illness and environmental health nuisances. Contact them by phone at 520-866-6300 or refer to: http://pinalcountyaz.gov/Departments/EnvironmentalHealth/Pages/Home.aspx
for additional information.
(Submtted by Pinal County Environmental Health Services)