Avoiding Foodbourne Illness: Thaw, Cook Turkey Safely

Special To McDonald County Press

This week many Americans will reflect on the things they are thankful for -- family, friends, health, freedom. We will consume turkey dinners, cheer on our favorite football team or just take a long nap. Not many of us will pause to be thankful for the science that helps keep our food safe.

"In 2015 we know that foodborne illness can be caused by contaminated or undercooked food," says administrator Paige Behm. "We know the safest way to prepare meat is to cook it to a recommended internal temperature. We know food safety starts with us -- at home. And for Thanksgiving, we know food safety has to start early -- with defrosting the 16-pound turkey that is going to feed all of our family and friends."

The safest way to thaw a frozen turkey is in the refrigerator, not on the countertop. Allow 24 hours for every 4 pounds of turkey. So you'll need to start thawing a 16-pound turkey in the refrigerator 4 days before you plan to cook it. Place it on the bottom shelf, on a shallow tray to catch any drips.

You can also safely thaw the turkey in cold water. Wrap your turkey securely, making sure water is not able to leak through the wrapping. Submerge the wrapped turkey in cold water and change the water every 30 minutes. Allow 30 minutes of thawing time for each pound of turkey. So your 16-pound bird will take about 8 hours to defrost. Cook the turkey immediately after it is thawed.

If roasting your turkey in the oven, set the oven temperature to at least 325°F and cook the bird until a food thermometer inserted into the thickest part of the breast meat registers 165°F. That should be approximately 4 hours for a 16-pound turkey. Don't trust pop-up thermometers. Always use a food thermometer to check the internal temperature of the meat.

"Stuffing should be cooked separately from the turkey," adds Behm. "Place it in a shallow casserole dish and bake it until its internal temperature also reaches 165°F."

After your guests have eaten their fill, be sure to put any leftover turkey in shallow dishes in the refrigerator. Turkey should be refrigerated or stored in the freezer within two hours of coming out of the oven. Enjoy refrigerated leftovers for up to 3 days, or leftovers from the freezer for up to 6 months.

To learn more, visit www.mcdonaldcountyhealth.com, call (417) 223-7122, or like us on Facebook. Public health -- working every day for healthier families, healthier communities, healthier you.

Community on 11/19/2015