Safetydude's Safety Tip of the Week

Turkey Safety Tips

 

  • Buy the right size of Turkey for the number of people you plan to feed.  This will control the amount of left overs to deal with.
       
  • If your buying a fresh turkey, check the "best before date" before purchasing.  Place the turkey on the bottom on the cart to prevent it or it's juices from contaminating other products in your shopping cart.
      
  • Thaw a frozen turkey in the unopened wrapper, breast-side up, on a tray in the refrigerator.  Allow a day of thawing for every 4 pounds of turkey.  Place the thawing turkey on the bottom shelf to prevent cross contamination with others foods. 
     
  • Before handling raw turkey, sanitize the counter, utensils, sink and work area.  Wash your hands.
     
  • Remove neck, excess fat and giblets from the chest cavity.  Rinse cavities and the outside of the turkey thoroughly.  Season the cavity and area under the skin with salt, pepper, herbs, etc.     DO NOT COOK THE STUFFING IN THE TURKEY.
  • After handling the raw turkey , sanitize the counter, utensils, sink and work area.  Wash your hands before proceeding with preparing any other food..
     
  • Check the turkey after the indicated cooking time.  The internal temperature should be at least 185F or 85C.   Take the temperature in the thickest part of the breast. Thigh juices should run clear, not pink, when pierced with a fork and the leg joint should move freely when cooked.
     
  • After removing the cooked turkey from the oven.  Tent the cooked turkey with foil and let it stand for 30-45 minutes.  This resting time allows the juices to saturate the meat evenly and for the most tender turkey.
  • Carve the turkey in the kitchen, not at he dinner table.  A cutting board and tray will allow you to carve without juices leaking all over.  Use a sharp knife and follow your safe cutting practises.
     
  • Keep food out of the danger zone, which is 4C (40F) and 60C (140F) to prevent the growth of bacteria.  Use warming trays, crock pots, chafing dishes, etc.
     
  • Don't add new food to a tray or serving dish that has been at room temperature for more than an hour. 
  • Refrigerate leftovers within 2 hours.  Divide into shallow containers so that they cool quickly  Store turkey meat separately from the stuffing and gravy.
  • Use leftover turkey meat, bones, stuffing, etc with four days or freeze it immediately.

 

 

Picture of the Week

WARNING:  Do not attempt to deep fryer frozen turkeys