Talking Turkey
Americans bring 45 million turkeys to the table
each year. |
Thanksgiving, a holiday famous for its food, is also famous for
food-related illnesses. Most holiday food poisonings are related to either
eggs or poultry, and kids are at a higher risk. Here's how you can keep
your holiday dinner from biting back.
- Never eat any dishes that contain raw eggs, or sample
precooked egg mixtures such as cookie dough or brownie mix. Even
fresh, unbroken eggs can harbor bacteria. Keep kids out of the kitchen
when preparing these dishes.
- Never buy a pre-stuffed turkey. It may sound like a time
saver, but the inside of the turkey acts like an incubator, keeping
the stuffing at a higher temperature than the rest of the bird. A home
refrigerator can't keep the stuffing cold enough. If you insist on
pre-stuffed, choose turkey breast or pork chops; both are safer
alternatives.
- If you buy a frozen turkey, make sure it thaws completely
before you cook it. Still-frozen spots may not reach the temperature
necessary to kill harmful bacteria.
- If you buy a pre-cooked turkey, plan to serve it within 2
hours after you pick it up. Otherwise, carve the meat, remove the
stuffing and refrigerate both separately.
- When you prepare your turkey, give it your full attention-don't
prepare other dishes simultaneously, and keep kids out of the kitchen.
Wash your hands and all utensils and surfaces with hot, soapy water
before moving on to the next task.
- Rinse the bird inside and outside with cold water before you
cook it.
- Cook the stuffing separately. Because most stuffing contains
eggs, prepare it as close to dinnertime as possible. If you must stuff
the bird, do it at the last minute, and insert a separate meat
thermometer into the stuffing to ensure that it reaches 165 F (74
C). Use a conventional oven in this case-a stuffed turkey is too
dense to safely cook in a microwave.
- Always use a meat thermometer. Insert it into the innermost
part of the thigh and make sure the temperature reaches at least 180
F (82 C). You may have to adjust your cooking time-recipes that
require the turkey to cook longer at a lower temperature may not raise
the temperature enough to kill harmful bacteria.
- If chitterlings are a part of your holiday feast, take care
in preparing them. Small children are at risk of poisoning if they are
exposed to raw chitterlings. For safety's sake, don't come in
contact with children while you prepare the chitterlings. Thoroughly
clean all utensils and surfaces immediately afterwards.
- You have 2 hours before cooked turkey turns ugly. Never leave
a platter of meat out all day for family to snack on. A better idea is
to serve the main meal, refrigerate leftovers, and then bring them out
later in the evening. Always refrigerate different types of leftovers
in separate, shallow containers.
- Remember, a turkey doesn't have nine lives. Leftover turkey
should be safe to eat for 3-4 days. Other leftovers may have a shorter
shelf-life depending on ingredients, for example, stuffing and gravy
will only keep 1-2 days. Always boil gravy before serving it.
Was your holiday a health hazard?
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