By: Janet Murray, R.E.H.S.
Environmental Health Supervisor

As the holidays approach, questions always arise on how best to prepare those turkeys which are so welcome at the table, so here are some tips from the Randolph County Health Dept. and the USDA.

When buying your turkey, keep in mind that frozen turkeys take a long time to thaw properly. It is best to figure that a 20 lb. turkey will take about 5 days in a refrigerator to thaw out completely. If you haven't left yourself this much time or you don't have the refrigerator space, you may wish to purchase a fresh turkey. These can be kept in the refrigerator for several days prior to cooking. If you need to thaw a
a frozen turkey out more quickly there are a couple of ways to do it safely. You can immerse the frozen turkey in a sink of cool water, changing the water every 30 minutes, until unfrozen, or if it is a smaller bird, you can use the microwave oven to defrost it. Keep in mind however, if you do use a microwave that the bird needs to be cooked immediately after defrosting it. This prevents the bacteria that are already on the bird from having the opportunity to grow and reproduce in the parts of the turkey that are above 40 degrees (which is bound to happen when using a microwave). What ever method you use, to defrost your bird, do not thaw it at room temperature. This allows the growth of harmful bacteria, which could cause you and your family to become ill.

Once the turkey is defrosted, most people prefer to stuff the bird with dressing. The USDA really doesn't recommend this, but most of us have always done it this way, and changing old habits is difficult. Be sure that if you do stuff your turkey that you do so just prior to cooking your bird. Also, make certain that when you prepare and stuff the turkey that you clean up the area, including the cutting boards, knives, sinks, etc. with hot soapy water and a bleach water rinse to kill any bacteria which might be left behind from the turkey. There are some new antibacterial cleaners on the market which may be useful in wiping down countertops etc.

Now you're ready to cook your turkey. Set the oven at a minimum of 325 degrees to roast your turkey. Anything lower than that may allow the growth of harmful bacteria inside the bird or the dressing, where it takes the longest for the heat to reach. Be sure that you have a meat thermometer handy to check the temperature of the turkey, and not in just one area. Remember, some parts of the bird are not as thick as others and will cook faster. When done, your turkey should be somewhere around 170-180 degrees. The stuffing should be at least 165 degrees. Visual signs of doneness include clear juices from the turkey, when pierced with a fork, the legs of the turkey should wiggle in the sockets, and the turkey should be tender. The pop up thermometers included in most turkeys are fairly reliable, but keep in mind that they are only testing the doneness of the turkey in that immediate area. Check the temperature in several areas. Once done, the turkey should stand for about 20 minutes. It is recommended that the stuffing be removed from the turkey at this point.

Once the dinner is over, put all leftovers away immediately. Remove any turkey from the bones, put into a shallow container, and refrigerate. Do the same with any remaining hot potatoes, gravy etc. Use your leftover turkey within 3 to 4 days; gravy within 1 or 2 days. Or, freeze these foods for longer safe storage.

Make certain that during this entire process that you continually wash your hands and the utensils being used. Have a safe and happy holiday! If you have other questions about meat and poultry be certain to contact the Randolph Co. Health Department 263-6643 Ext. 3043, or the USDA Meat and Poultry Hotline tollfree at 1-800-535-4555.

If you have any questions or need additional information please contact us. We'll be glad to help.