Home News Celebrate Thanksgiving Safely — Advice from Darien Health Department

Celebrate Thanksgiving Safely — Advice from Darien Health Department

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Advice on keeping Thanksgiving food healthy — Information given by Mindy Chambelli, a registered hygiene officer at the Darien Health Department:

Last year, more than 46 million turkeys were carved and eaten at Thanksgiving.Turkey usually has a lot of side dishes and desserts to make Thanksgiving meals Much more One of the largest meals most people cook all year round.Do it safely and remember not required To wash the birds, put them directly in the roaster pan!

Is it fresh or frozen?

Fresh turkey

  • Allows 1 pound of turkey per person.
  • Buy turkey 1-2 days before you plan to cook.
  • Keep in the refrigerator until ready to cook. Place it in a tray or frying pan to catch any juice that may leak.
  • Don’t buy freshly stuffed turkey. If not handled properly, harmful bacteria that may be contained in the filling can grow very rapidly.

Frozen turkey

  • Allows 1 pound of turkey per person.
  • Freeze until ready to thaw.
  • Turkeys can be stored frozen in the freezer indefinitely. However, cook within a year to get the best quality.
  • See “Turkey Defrosting” for decompression instructions.

Defrosting turkey: There are three safe ways to thaw turkey –In the refrigerator, With cold waterOr in the microwave.

In the refrigerator (40 ° F or less)It takes about 24 hours every 4-5 pounds

4-12 pounds

1-3 days

12-16 pounds

3-4 days

16-20 pounds

4-5 days

20-24 pounds

5-6 days

Keep the turkey in the original wrapper. Place it in a tray or frying pan to catch any juice that may leak. Thawed turkey can be kept in the refrigerator for 1-2 days. Properly thawed turkeys can be re-frozen in the refrigerator if desired.

With cold waterIt takes about 30 minutes per pound

4-12 pounds

2-6 hours

12-16 pounds

6-8 hours

16-20 pounds

8-10 hours

20-24 pounds

10-12 hours

Wrap the turkey tightly to prevent water from leaking from the wrap. Soak the wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after thawing. Do not refreeze.

Note: After thawing, remove the offal from the turkey cavity. Cook separately.

Roasted turkey

  • Set the oven temperature above 325 ° F.
  • Place the turkey or turkey breast on a shallow roasting pan rack.
  • For optimal safety, it is not recommended to pack turkey. For a more uniform cooking, it is advisable to cook the stuffing with casserole outside the bird. Use a food thermometer to check the internal temperature of the stuffing. Stuffing must reach a safe minimum internal temperature of 165 ° F.
  • If you choose to pack your turkey, The material can be prepared in advance. However, separate wet and dry materials. Cool all moist ingredients (butter / margarine, cooked celery and onions, soup, etc.). Just before filling the turkey cavity, mix the wet and dry ingredients. Loosely fill the cavity. Immediately cook the seven-sided bird.Using a food thermometer, the center of stuffing Safe minimum internal temperature of 165 ° F.
  • It is safe to cook the entire turkey to a minimum internal temperature of 165 ° F as measured by a food thermometer. Check the internal temperature of the innermost part of the thighs and wings and the thickest part of the chest.. For personal taste reasons, consumers may choose to cook turkey to a higher temperature.
  • If the turkey has a “pop-up” temperature indicator, it is advisable to also check the internal temperature of the turkey on the innermost part of the thighs and wings and the thickest part of the chest with a food thermometer. For safety, the minimum internal temperature should reach 165 ° F.
  • To improve quality, leave the turkey for 20 minutes, then cut into pieces to harden the juice. Turkeys are easier to carve.
  • Remove all padding from the turkey cavity.

Turkey roasting timetable(325 ° F oven temperature)

Use the timetable below to determine when to cook turkey. These times are approximate. Always use a food thermometer to check the internal temperature of turkey and stuffing.

No padding:

4-8 lbs (chest)

One and a half to three and a half hours

8-12 pounds

2¾ to 3 hours

12-14 pounds

3 to 3 ¾ hours

14-18 pounds

3¾ to 4¼ hours

18-20 pounds

4 and a half to 4 and a half hours

20-24 pounds

4 and a half to 5 hours

Packed:

4-6 pounds (chest)

Normally not applicable

6-8 lbs (chest)

Two and a half to three and a half hours

8-12 pounds

3 to 3 and a half hours

12-14 pounds

3.5 hours to 4 hours

14-18 pounds

4-4¼ hours

18-20 pounds

4¼ to 4¾ hours

20-24 pounds

4¾ to 5¼ hours

Remember! Always wash hands, tools, sinks, and anything else that comes in contact with raw turkey and its juice with soap and water.

Storage of leftovers:

  • Discard turkey, stuffing and gravy that have been left at room temperature for at least 2 hours. 1 hour at temperatures above 90 ° F.
  • Divide the leftovers into smaller pieces. Refrigerate or freeze in a shallow container with a lid to cool more quickly.
  • Use refrigerated turkey, stuffing and gravy within 3-4 days.
  • If you want to freeze the leftovers, use within 2-6 months for the best quality.

If you have questions about roasting turkey, call the USDA Meat and Chicken Hotline (1-888-MPHotline (1-888-674-6854)) or chat live with a food safety expert. please. AskKaren.gov Exit the disclaimer iconAvailable in English or Spanish, Monday through Friday from 10 am to 4 pm.

Have a happy and healthy Thanksgiving!

— — Part of this information Comes from USDA Food Safety Inspection Service

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