Food Safety Tips for Thanksgiving Weekend

AGRICULTURE/FISHERIES -Food Safety Tips for Thanksgiving Weekend

A turkey dinner with all the trimmings is a time-honoured tradition at this time of year. In addition to thinking about how much food to provide and how to set a festive table, however, Nova Scotians are being reminded to make food safety a primary concern in the meal's preparation.

"By following a few simple food safety tips your family will reduce the risk of foodborne illness and enjoy a safe Thanksgiving meal," said Gary Moulton, food safety educator, Nova Scotia Department of Agriculture and Fisheries.

Buying a Turkey Turkey can be purchased either fresh or frozen. Either can provide a wonderful holiday dinner. -- Make sure when purchasing a turkey that you buy from an approved source.
-- A frozen turkey may be purchased at any time and can be stored in your freezer for up to one year. -- A fresh turkey should be purchased from one to two days before cooking. -- When purchasing a turkey (or any other raw meat) select it last and keep it separated from other foods to prevent its juices from running and cross-contaminating other foods.

Thawing a Turkey Thawing a turkey properly is important to ensure food safety. Proper thawing prevents bacteria on the turkey from increasing to such a level that cooking may not effectively destroy. There are three recommend methods to defrost turkeys: -- In the refrigerator. This is a safe and slow method. You must plan ahead. It takes about 24 hours for every 2.3 kg (five pounds) of turkey to thaw. The turkey should be placed on a large platter to prevent juices from dripping on to other foods, and placed on the lowest shelf in the refrigerator. -- Submerged in cold water. The turkey should be wrapped in a leak-proof plastic bag. Change the water every 30 minutes to ensure it stays cold. It takes about 30 minutes per 500 g (one pound) to thaw. -- In a microwave. The turkey should be cooked immediately after thawing. Check the manufacturer's instructions for the minutes per kilogram or pound and power level to use for thawing.

Preparation for Roasting Proper handling of the raw turkey during preparation for cooking is important to reduce the rick of cross-contamination and prevent the likelihood of foodborne illness. -- Wash hands thoroughly before and after handling raw turkey. -- It is preferable to cook stuffing outside of the turkey. However, if cooking it in the turkey, it should be moist and loosely placed -180 mL (3/4 cup) per 500grams (1 pound) -in the cavity. The turkey should be stuffed just before putting it in the oven. -- If the turkey has been washed or thawed in a sink, the sink must be cleaned with soap and water and sanitized using one and a half teaspoons of household bleach per litre of water. -- After placing the turkey in the oven, thoroughly clean and sanitize all utensils and work surfaces that were in contact with the raw turkey.

Cooking the Turkey Proper cooking of the turkey to safe temperatures will ensure the destruction of bacteria that could cause a foodborne illness. -- The turkey should be completely thawed before cooking. -- Set the oven temperature to no less than 164 C (325 F). Never put the turkey in the oven at a lower temperature to slow cook overnight. -- A meat thermometer should be used to check the internal temperature of the turkey to ensure it is done. The temperature in the thigh should reach 82 C (180 F) or 74 C (165 F) in the stuffing. -- When properly cooked, the juices should run clear and have no trace of pink. -- When turkey is cooked to a safe temperature of 82 C (180F), as checked by a meat thermometer, a slight pink colour may still exist in the meat. This is caused by such things as oven gases and the age of the turkey, but the meat is safe to eat.

Approximate Cooking Times The following are approximate cooking times for fresh or completely thawed turkeys in a 164 C (325 F) oven. These times should be used in conjunction with a meat thermometer.

3.6kg - 5.5kg (8-12 pounds) -- 2.75-3 hours (unstuffed) 3-3.5 hours (stuffed) 5.5kg - 6.4kg (12-14 pounds) -- 3-3.75 hours (unstuffed) 3.5-4 hours (stuffed) 6.4kg - 8.2kg (14-18 pounds) -- 3.75-4.25 hours (unstuffed) 4-4.5 hours (stuffed) 8.2kg - 9kg (18-20 pounds) -- 4.25-4.5 hours (unstuffed) 4.25- 4.75 hours (stuffed)

Leftovers While it is tempting to leave turkey out for snacking after a meal, this is dangerous and can lead to foodborne illness. Inadequate reheating of leftovers can also contribute to foodborne illness. -- Cut the turkey into small pieces, refrigerate the turkey and stuffing separately in shallow containers within two hours of cooking. -- Use leftover turkey and stuffing within three to four days; gravy within one to two days. -- Reheat turkey, stuffing and gravy thoroughly to a temperature of 74 C (165 F) or until hot and steaming. -- Leftovers may be frozen. Cooked turkey can be frozen up to four months; gravy and stuffing for one month. -- Soups and casseroles using leftover turkey should be made within three to four days, and may be kept frozen for four to six months.

For more information see the website at www.gov.ns.ca/nsaf/foodsafety .