Cook the bird safely


Tips to ensure a healthy Thanksgiving

FOR IMMEDIATE RELEASE:

24 November, 2014

LAS VEGAS – Thanksgiving is practically here and with it comes the excitement and energy of the holiday season. Whether the bird is big or small there are a few tips to help make the holiday healthy and happy. For tips and guidelines, the federal government’s food safety sites have turkey tips at http://www.foodsafety.gov/ or http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/seasonal-food-safety/top-picks-for-thanksgiving/top-holiday-resources as well as video ‘how-tos’ to help you: http://www.youtube.com/user/USDAFoodSafety.

There are no vaccine shortages and flu shots are available throughout the community. Since Oct. 6, the health district has administered more than 5,500 flu immunizations. Flu shots are recommended for people 6 months old and older, especially people at a high risk for complications from the flu including very young children, people older than 65, pregnant women, and people with chronic medical conditions. For information regarding influenza, visit http://www.southernnevadahealthdistrict.org/influenza/index.php.

Storage:

  • If you buy a fresh turkey, purchase it no more than two days in advance.
  • A frozen turkey should be defrosted in the refrigerator and allow 24 hours to defrost for every four to five pounds. Never defrost a turkey on the kitchen counter.
  • Keep the turkey in the original bag and make sure it is leak proof. Keep it in a container to prevent raw juices from contaminating other food in the fridge.
  • If you thaw the turkey in a sink, it should be in a leak-proof bag. Put the wrapped turkey in cold tap water and change the water every 30 minutes until thawed. Cook it immediately.

Cooking:

  • Turkey must reach a minimal internal temperature of 165°F or above to ensure safety.
  • Use a meat thermometer in the thickest part of the turkey (the breast) to ensure the bird has reached the correct internal temperature (a stuffed turkey would require longer cooking times).

Use the following guidelines or per cooking instructions that accompany the turkey. For information, visit http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/seasonal-food-safety/top-picks-for-thanksgiving/top-holiday-resources or www.foodsafety.gov. (Cooking times in hours/ 325°F oven)

UnstuffedStuffed
4 to 6 lb. breast – 1 ½ to 2 ¼8 to 12 lbs. —   3 to 3 ½
6 to 8 lb. breast — 2 ¼ to 3 ¼12 to 14 lbs. — 3 ½  to 4
8 to 12 lbs. — 2 ¾  to 314 to 18 lbs. — 4 to 4 ¼
12 to 14 lbs. — 3 to 3 ¾18 to 20 lbs. — 4 ¼  to 4 ¾
14 to 18 lbs. — 3 ¾ to 4 ¼20 to 24 lbs. — 4 ¾ to 5 ¼
18 to 20 lbs. — 4 ¼  to 4 ½
20 to 24 lbs. — 4 ½ to 5

If your holiday dinner will be deep-fried, some additional safety tips include:

  • Never leave the hot oil unattended and never allow children or pets near the cooking area.
  • Allow the oil to cool completely before disposing or storing it.

Wash your hands, utensils, equipment and surfaces immediately after they have come into contact with raw turkey.

Stuffed or not?
Because stuffing is such an important item, many cooks are not sure if they should cook the bird with the stuffing inside or separately. The safest way to cook stuffing is to do so separately from the bird.

If you decide to cook the stuffing inside the bird, the stuffing’s temperature should be 165° F and the cooking time is longer. Visit http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/seasonal-food-safety/top-picks-for-thanksgiving/top-holiday-resources  for recommended cooking times.

Leftovers
The best part of Thanksgiving is the leftovers. To store and enjoy them safely takes just a little preparation. Cut the leftovers into small pieces or slice them before storing them. Place leftovers in the refrigerator in shallow containers. Leftover turkey and stuffing should be used within four days (right through the long weekend) and reheated to an internal temperature of 165°F or above. If frozen, leftovers can be enjoyed past the holiday.

If you’re planning to eschew traditional turkey for Thanksgiving, follow cooking instructions and cook items to the appropriate temperatures. Visit http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/seasonal-food-safety/top-picks-for-thanksgiving/top-holiday-resources for a list of recommendations, including:

  • Ground beef, pork or other mixture should be cooked to at least 160°F
  • Fresh beef, veal, lamb or other poultry should be cooked to 165°F
  • Fresh pork or ham should be cooked to 145°F

As with all foods, wash your hands and utensils, bowls and other cutlery. Use separate platters and utensils for raw and cooked meats and keep surfaces clean.

Most of all, enjoy. Happy Thanksgiving!

###

Access information about the Southern Nevada Health District on its website: www.SNHD.info. Follow the Health District on Facebook: www.facebook.com/SouthernNevadaHealthDistrict, YouTube: www.youtube.com/SNHealthDistrict, Twitter: www.twitter.com/SNHDinfo, and Instagram: www.instagram.com/southernnevadahealthdistrict/. The Health District is available in Spanish on Twitter: www.twitter.com/TuSNHD.  Additional information and data can be accessed through the Healthy Southern Nevada website: www.HealthySouthernNevada.org.