Talking turkey

  • Published
  • By Staff Sgt. David Fitch
  • 509th Medical Group
WHITEMAN AIR FORCE BASE, Mo. - --  It's the time of year again when kitchens across the country are active as favorite holiday meals are prepared. It's a good time to stress the importance of following good sanitation and hygiene practices while preparing and serving holiday meals, to prevent food-borne illness.

Millions of turkeys are served during the holiday season. Since all raw foods of animal origin carry bacteria, you can assume your holiday bird carries bacteria that may cause food-borne illness. A fresh turkey should be prepared within one or two days of being purchased. A frozen turkey should be completely frozen at the time of purchase. Keep a fresh turkey under refrigeration until prepared. 

Thawing a frozen turkey at room temperature is dangerous. The outside of the bird can reach temperatures that allow the growth of disease-causing bacteria while the inside remains frozen. Thaw turkeys on a tray in the refrigerator to prevent juices from dripping onto other foods and contaminating them with bacteria. You can expect an 8-pound turkey to take a day to thaw. Allow an extra day for each additional four pounds. 

Since most bacteria are found on the surface of foods, you should wash the outside cavities of the turkey thoroughly with cold water before cooking. Be careful not to cross-contaminate other foods with juices from the turkey. Wash and sanitize cutting boards, work surfaces and utensils used for the turkey before they're used for other foods. Wash items with warm soapy water and then sanitize. A solution of the following can be used to sanitize work surfaces, utensils, and cutting boards:
· 1/2 teaspoon of chlorine bleach
· 1 quart of water
· Put in a spray bottle and keep in a convenient spot 

Remember to wash your hands with soap and warm water after handling a raw turkey. Wear gloves if you have any open cuts or sores. Cooking your turkey thoroughly will kill any bacteria remaining after washing. Set your oven at a minimum of 325 degrees Fahrenheit to make sure the cooking is rapid enough to prevent the growth of bacteria. The turkey is done when a meat thermometer inserted into the meatiest part of the turkey reads 165 F. Stuffing should be cooked to at least 165 F.

Do not prepare the turkey too far in advance of the meal. The turkey should be served and the leftovers refrigerated as quickly as possible, within two hours of cooking. Cutting the turkey into small pieces will allow faster cooling. Cooked turkey and stuffing kept in the refrigerator at 40 F or less should be safe to eat for three or four days, if it was cooled promptly.

For any questions or other food safety tips, please contact the public health office at 687-4310.