UD Cooperative Extension offers turkey safety tips

The U.S. Department of Agriculture estimates that around 90% of American households will serve a turkey during the Thanksgiving holiday. That translates to about 348,000 turkeys being prepped, cooked and served in the First State alone. Whether it’s deep-fried, smoked or roasted, your holiday dinner guests will look forward to the turkey as the centerpiece of the meal, ushering in a happy and healthy holiday season. Preparing the bird safely, cooking it at the right temperature and storing leftovers properly go a long way toward making this Thanksgiving memorable for the flavors of the feast and fellowship of friends and family, and not for becoming ill.

Diane Oliver, a University of Delaware Health and Well-being Extension agent and certified ServSafe instructor, identified the top five food safety mistakes both new and experienced cooks often make when handling and preparing turkey. One of the most surprising is not washing the bird in the sink. Here are Oliver’s top mistakes to avoid.

Mistake 1 – Improper thawing of the frozen bird: Most of us buy frozen turkeys, with the neck and giblets packaged inside. That means it is necessary to defrost the bird before cooking. Three safe ways are available to defrost a turkey.

The simplest is in the refrigerator, on a tray or platter, wrapped in its original packaging. The disadvantage of this method is that it requires a considerable amount of time. An 8- to 12-pound bird takes from one to three days to thaw.

Another option is to thaw the bird wrapped in a watertight container and submerged in cold water. The water must be changed every 30 minutes to ensure the surface of the bird stays cold, or you can place the container in the refrigerator. This method will take only about 2 to 6 hours to defrost an 8- to 12-pound bird, compared to the days it would take in the refrigerator.

Turkeys may also be defrosted in the microwave, but check with the manufacturer’s suggestions for the specific size of turkey, power level to use and time per pound. Cook the bird immediately after defrosting.

Mistake 2 – Spreading bacteria around when washing the bird: Although it is not necessary, most people wash the turkey before cooking, especially the cavity. Care must be taken to avoid contaminating the surrounding sink and counter. Sanitize the area by washing in hot soapy water, then wiping or spraying with a freshly made solution of sanitizer (1 tablespoon unscented chlorine bleach in a gallon of cold water) and allowing the area to air dry.

Mistake 3 – Cooking at too low a temperature: Once cooking begins, do not interrupt the process. Bacteria grow fastest between 41°F and 135°F.  When the cooking process is interrupted, the temperature may be just perfect for the rapid growth of harmful bacteria.

Mistake 4 – Not taking the internal temperature of the bird: The temperature must reach 165°F or higher, and this also applies to stuffing cooked either inside or outside the bird. The only safe way to ensure the turkey is adequately cooked to kill harmful bacteria is to take the internal temperature using a meat thermometer, checking in the thickest part of the breast and the innermost part of the thigh. Cooking time, the color of the bird or a pop-up gauge can serve as a guide for doneness, but the only sure way to determine doneness is to measure the internal temperature with a meat thermometer.

Mistake 5 – Letting the turkey sit at room temperature too long after cooking: It’s vital to refrigerate leftover turkey (and all of the trimmings) within two hours. Cut the turkey into small pieces to ensure that it cools rapidly. Place stuffing and gravy in shallow containers. If the food is left at room temperature for longer than two hours, discard it.

If there’s any food left after the feast, be mindful that food safety awareness extends to the leftovers. Oliver advises that all leftovers should be stored in the refrigerator at a temperature of 41°F or less and discarded after seven days.

Best wishes for a happy and safe holiday season from Delaware Cooperative Extension.