|
Turkey cooking made safe
A little oil on the skin of the bird can act as a glue for spices Tips for preparing a holiday meal
In this story:
November 26, 1997
Web posted at: 5:05 p.m. EST (2205 GMT)ATLANTA (CNN) -- Preparing a Thanksgiving turkey feast is no simple chore -- at least not for first-timers -- but the best way to prevent food contamination is easy to remember. Wash anything that comes in contact with the raw turkey, including your hands, and cook the bird thoroughly.
Novice turkey cookers Jason Sheffield and Carla Gudrey were lucky. To make sure the two Atlanta friends followed the rules for a safe Thanksgiving meal, they were guided by cooking expert Donata Maggipinto of Williams-Sonoma, a chain of gourmet food stores.
Probably the hardest part in preparing the turkey, Maggipinto says, is making sure to remove the neck, giblets, gizzard and liver from the body cavity.
"Oh, that's gross," Sheffield says. But he handles the assignment with ease.
Stuffing
Experts say stuffing should be loosely packed so it can heat thoroughly Stuffing, or dressing -- another holiday staple -- can become contaminated if it is prepared inside the bird and insufficiently heated. To avoid that, cook the stuffing on the stove and place it inside the turkey once the bird is done.
Those who insist on cooking their stuffing inside the turkey must ensure that its temperature reaches 165 degrees at the center.
Don't pack the stuffing inside the body cavity; place it loosely, advises Maggipinto.
"While the turkey is roasting in the oven, the stuffing is going to expand."
- Never defrost a turkey at room temperature, but keep it in the refrigerator several days before roasting. Salmonella bacteria multiply rapidly in warmer environments. Allow 24 hours of defrosting time for each 5 pounds of turkey.
- Turkey can be defrosted in cold water, but it should be wrapped in leakproof plastic and the water changed every 30 minutes. Fresh turkeys should be purchased one or two days before cooking.
- To avoid contamination, don't let raw turkey touch other foods, and thoroughly wash everything it comes in contact with, including hands.
Following a few simple rules can ensure a safe, healthy and delicious feast
- Use a meat thermometer and cook the turkey until it reaches 170 degrees in the breast and 180 degrees in the thigh to ensure all bacteria are killed.
"Insert it into the thickest part of the thigh," Maggipinto advises. "But you don't want it to touch the bone."
- Leftover turkey should be refrigerated or frozen within two hours and consumed within four days.
Gudrey, 30, admitted to nervousness as the lesson began but after learning the basics, both she and Sheffield, 23, expressed confidence.
"We 20- and 30-somethings are paving our own road to simplicity," she told Maggipinto.
Correspondent Holly Firfer contributed to this report.
Related stories:
- In-Depth Food - Compare your poultry
- Nutritionist: Thanksgiving feast same as eating five Big Macs - November 29, 1996
Related sites:
Note: Pages will open in a new browser window
- Butterball
- Holiday safe food tips
- Remarks of Carolina Smith DeWaal regarding food safety at the National Press Club
- Thanksgiving - History & Food
- Thanksgiving on the Web - Aristotle
External sites are not endorsed by CNN Interactive.
|
Sound off on our message boards You said it... |
|
© 1997 Cable News Network, Inc.
All Rights Reserved.