It's Turkey Time!

For many families, roasting a turkey for Thanksgiving is a tradition.  Making sure you do everything correctly to avoid a foodborne illness is critical, especially if you only roast a turkey once a year.  It's easy to forget some basic food safety tips from one year to the next.

Thawing is the one step that requires some pre-planning.  The safest way to thaw a turkey is in the refrigerator.  Remember that it takes 24 hours of thawing time in the refrigerator for every 5 pounds of turkey.  That means a 16 to 20 pound bird will take 4 to 5 days to thaw.  Mark your calendar for the day you should place your frozen turkey in the refrigerator.  If your turkey is small (4 to 12 pounds), it will take 1 to 3 days to thaw, or if it is 12 to 16 pounds, plan on 3 to 4 days.  Keep the turkey in its original wrapper and place it on a tray or pan to catch any juices that might leak.

An alternative method for thawing is in cold water.  Be sure the turkey is wrapped securely so the water won't leak through the wrapper.  Submerge the wrapped turkey in COLD tap water.  Change the water every 30 minutes since it will begin to warm to room temperature.  It will take approximately 30 minutes for each pound of turkey.  Plan to roast the turkey immediately after it is thawed.

The microwave is the third method for thawing a turkey, but refer to your owner's manual for specific directions.  Be sure to start roasting the turkey the minute you remove it from the microwave.

Always remember to remove the giblet pack from the cavity of the turkey before roasting.

NEVER roast the turkey at a temperature lower than 325 degrees.  Anything below 325 means that the turkey will be held too long in the temperature danger zone and harmful bacteria will grow and multiply.

A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees (as measured with a  food thermometer).  The best place to check the temperature is in the innermost part of the thigh and wing or the thickest part of the breast.  Even if your turkey has a pop-up indicator, you should still check it with a food thermometer to see if the internal temperature has reached 165.

For the best quality, let the turkey stand for 20 minutes before carving to allow the juices to set.  Plus, the turkey will carve more easily.  Simply tent the turkey with foil to keep it hot.

The USDA does not recommend stuffing a turkey, but instead, you should bake your stuffing separately from the bird.  If you still plan to stuff the turkey, do so RIGHT BEFORE roasting.  Be sure that the stuffing ingredients are cold when they are loosely placed in the cavity.  The stuffing should reach a minimum internal temperature of 165 degrees before consuming the stuffing.

You will probably have leftovers after your dinner.  Discard any turkey, stuffing, and gravy that was left out at room temperature for more than 2 hours.  Divide leftovers into smaller portions and refrigerate or freeze in covered shallow containers for quicker cooling.

Use refrigerated turkey and stuffing within 3 to 4 days.  Use leftover gravy within 1 to 2 days.  If leftovers are frozen, use within 2 to 6 months for best quality.  Always heat leftovers to an internal temperature of 165 degrees.

Never cut corners when it comes to food safety, especially at holiday time.  Foodborne illness can ruin a fun, family time, and it can be an extremely costly recovery.  For additional information on roasting a turkey, log onto the USDA site: http://www.fsis.usda.gov/PDF/Lets_Talk_Turkey.pdf

(Beth Gaydos is the Family & Consumer Sciences Extension Educator with Ohio State University Extension in Noble and Monroe Counties.  She can be reached at 740-732-5681 or 740-472-0810 or by email at: gaydos.1@osu.edu)