A succulent turkey overflowing with stuffing presents a wonderful Thanksgiving portrait. But behind that beautiful picture lurks the potential for foodborne illness. To prevent this, here are some basic safety guidelines for thawing and stuffing the turkey.
Always wash your hands after handling raw turkey, and thoroughly clean all the kitchen surfaces that the turkey touches. This rule applies for both thawing and stuffing. Clean and disinfect counter tops and cutting boards. Use a disinfectant cleaner or a bleach and water solution, following the label directions to use the product properly and get the best results.
While frozen, a turkey is safe indefinitely. However, once it begins to defrost, any bacteria that may have been present prior to freezing is set free to grow again. A frozen turkey should go directly from the grocery store to the freezer or refrigerator. Do not leave it in the car, on the back porch or anyplace else where a safe temperature cannot be exactly monitored and ensured.
Counter top thawing is not a viable defrosting method. The outer layer of a package of frozen meat or poultry left thawing on a counter top for more than two hours reaches between 40 and 140 degrees F. This is the danger zone—the temperature range in which foodborne bacteria can multiply rapidly.
The safe alternatives for defrosting a turkey are: 1) in the refrigerator 2) in cold water 3) in the microwave. The refrigerator method is the slowest, but the easiest-it’s the only method that safely permits refreezing without cooking. In a refrigerator set at 40 degrees F, allow approximately 24 hours for every five pounds of turkey.
Cold water thawing requires about 30 minutes per pound. Before thawing, make sure the turkey is in a leak-proof package or plastic bag. Otherwise, bacteria from the surrounding environment could be introduced into the food or the turkey could absorb water, resulting in an unsatisfactory texture after cooking. Submerge the turkey in cold tap water. Check frequently to be sure it stays cold. Change the water every 30 minutes until the turkey is thawed.
The microwave method is quick, but the size of the microwave limits the turkey size. Also, some areas of the food may warm and begin to cook during microwaving, the turkey must be cooked immediately after thawing.
Unless prepared, cooked and handled properly, stuffing, too can be a source of foodborne illness. Bacteria can survive in stuffing that has not reached the safe temperature of 165 degrees F in the innermost part of the thigh, this does not mean that the stuffing inside the bird’s cavity has reached a sufficiently high temperature to kill the bacteria. In order to make sure the stuffing is safe, the turkey may end up overcooked. For optimum safety and satisfaction, it is best to cook the stuffing separately from the bird.
If cooking the stuffing in the bird is still your preference, take these precautions. Make the stuffing just before it goes into the bird. You can also prepare the wet and dry ingredients separately at an earlier time and chill them. Remove from the refrigerator and mix together just before stuffing and roasting the bird.
Stuff the bird loosely. As a guide, use about three-quarters cup of stuffing per pound of turkey. Immediately after stuffing, place the turkey in an oven set no lower than 325 degrees F. Using a conventional meat thermometer to test in several places, cook until the thermometer measures at least 180 degrees in the innermost part of the thigh, their juices run clear and the center of the stuffing inside the turkey reaches 165 degrees F. Let the turkey stand twenty minutes, then remove all the stuffing and carve the bird.
Within two hours of cooking, carve any remaining turkey off the bones. Refrigerate stuffing and turkey separately in shallow containers.
Turkey’s delicious, but take care with preparation
Thanksgiving