Turkey Safety

Turkey is the meat of choice for most Thanksgiving dinners in America, yet there are a number of safety precautions that must be practiced to maintain the freshness of the meat.

As with all raw meat, turkey is extremely perishable, and if kept between 40°F (4°C) and 140°F (60°C), bacteria can multiply rapidly. Bacteria is generally invisible, odorless, and tasteless, so it is important that you handle it with care.

Thawing
When you purchase a turkey, make sure that it is cold and well wrapped. Place the turkey in the refrigerator or freezer immediately. Never thaw frozen turkey at room temperature. Leave it in its original package and defrost it either by the refrigerator method, or the cold water method. Of the two techniques, the refrigerator method is preferred because it keeps the meat cold until it is completely defrosted.

In the refrigerator method, the turkey would be left on a tray in your refrigerator, and left to thaw at a rate of about five hours per pound. In the cold-water method, the turkey would be placed in a large container and covered completely with cold water. The water should be changed every half hour to hour, and it takes approximately thirty minutes to one hour per pound for the turkey to thaw.

Note: If you have purchased a frozen, pre-stuffed turkey, do not attempt to thaw it. Cook it from the frozen state according to the label instructions.

Cleaning You should always clean your turkey thoroughly. Do not assume that it arrives clean enough to prepare. The neck and giblets should always be removed from the cavity prior to cooking. Always wash your hands thoroughly in hot soapy water before and after handling the turkey. Wash all utensils, dishes, and surfaces used during the cleaning with hot soapy water, then rinse using a sanitizing solution of chlorine bleach and warm water.

Cooking Methods
There are several methods for cooking your Thanksgiving turkey. No longer do you have just one choice. Your turkey can be roasted by conventional methods or in an electric roasting oven, smoked, deep fat fried, or microwaved.
Roasted
Your turkey should come with roasting instructions, which include temperatures and cooking times; however, your oven should be preheated to at least 325°F to ensure safe cooking. If you choose to use cooking bags, be sure to read the included instructions, and use a meat thermometer to be sure the internal temperature of the inner thigh reaches 180°F. Never use brown paper bags for cooking, as they are unsanitary, ignitable, and may emit toxic fumes.
Smoked
This method is done through indirect heat in a covered outdoor grill or smoker. Cooking is done by smoky air rather than by direct coals as used when grilling a steak. It is considered safe to smoke a turkey 16 pounds or smaller. If the turkey is any larger, you risk leaving the turkey in the danger zone for too long a period of time. A smoked turkey should not be stuffed to ensure that it cooks the whole way through. With either the grill or the smoker, you can add water-soaked wood chips for extra flavor. A soft wood such as pine should not be used, as it can give the food a turpentine flavor and coats everything with a black resin.
Deep Fat Fried
When using this method to cook your turkey, be sure that the pot you are using is large enough to safely submerge your turkey in the oil without spilling over. The oil should be heated to 350°F, and you should allow approximately 3 to 5 minutes per pound cooking time. When you remove the turkey, be sure to drain all of the oil from the cavity, and place it on paper towels to rest for about twenty minutes before carving.
Microwaved
You should consult your owner's manual before attempting to cook a turkey in your microwave. A 12-14 pound turkey is the maximum size that most microwaves can accommodate. Stuffing a turkey that you intend to microwave is not recommended as the stuffing may not be cooked by the time the turkey is done. Rotating the turkey will ensure that it cooks more evenly, however, using an oven bag may also help. Let the meat stand once the timer has gone off, so that it may complete its cooking process.

Leftovers
After cooking, do not leave your turkey at room temperature for more than two hours. Either keep it hot, above 140°F, or refrigerated, below 40°F. Leftovers kept in the refrigerator should be used within two to four days. If they are frozen, they may keep up to four months. Food may be frozen longer and remain safe, but it tends to lose its flavor and become drier.