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November 20, 2009

Turkey safety

By Raymond King

Environmental Health Director, North Georgia Health District



Turkeys usually come to the consumer frozen and as a whole bird. The fact that it is frozen, a large amount of poultry, and can carry Salmonella create special hazards.



1. IMPROPER THAWING: If a turkey is not completely thawed it will not get done in the middle, allowing Salmonella to survive.

(a) Whenever possible, thaw turkeys in the refrigerator. However, it takes 24 hours for every 5 pounds of turkey. A 20-pound frozen turkey can take four to five days to thaw in a refrigerator.

(b) Frozen turkeys can be thawed by sealing in a food-grade plastic bag and submerging in cold tap water. Change the water every 30 minutes. This method takes approximately 30 minutes for each pound of turkey. Using a small stream of running water is an even better method but the water must drain at the same time. An ice chest is a good container for these methods although a kitchen sink may suffice.

(c) Never thaw turkeys out at room temperature. Bacteria will grow on the outside of the turkey before the middle is thawed.

(d) Microwave thawing is a possibility but most whole frozen turkeys won’t fit inside most microwave ovens. Cook the turkey immediately after removing from microwave.

2. IMPROPER COOKING: The middle of the turkey must reach 165 degrees Fahrenheit in order to kill all Salmonella and other bacteria. Don’t guess! Use a meat thermometer. Cook dressing separately — don’t stuff the turkey. Whether you bake, smoke or fry a turkey, the middle must reach 165 degrees Fahrenheit.

3. IMPROPER COOLING: Never let a turkey sit out at room temperature for more than one hour after cooking. Many cases of Salmonella food poisoning have happened because the turkey was not thoroughly cooked and then allowed to sit out at room temperature all morning or all night. If the turkey is not served the day of cooking, it should be carved and placed in the refrigerator.

4. LEFTOVERS: Don’t leave leftovers sitting out at room temperature. After the meal, freeze or refrigerate leftovers in convenient smaller portions. Leftovers can be as or more dangerous than freshly cooked turkey. Your home refrigerator should be no higher than 41 degrees Fahrenheit.

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