Turkey Tips for the Holidays

FOR IMMEDIATE RELEASE
November 5, 2009

As you begin to think about your holiday meals don't forget to consider all the food safety issues. Stuffing is a traditional Thanksgiving dish, enjoyed by many of us. But cooking a stuffed turkey is riskier than cooking one not stuffed according to the United States Department of Agriculture (USDA). USDA states harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 F, possibly resulting in foodborne illness. To prevent this, the recommendations are to use a thermometer to check the temperature of stuffing. But, for safety and uniform doneness, cook stuffing separately in a casserole.

A few food safety tips for cooking stuffing and turkey, whether you stuff the bird or not:

• Stuffing ingredients can be prepared ahead but don't combine until ready to bake the stuffing in a casserole OR before stuffing the turkey to bake.
• Watch temps – oven should be at least at 325 F and stuffing temp must reach 165 F.
• If you stuff the turkey, make sure it is stuffed loosely.
• Be sure the turkey reaches 165 F in the thickest part of the inner thigh, whether you stuff the turkey or not.
• If you stuff the turkey, remove stuffing from the turkey immediately after the 20 minute standing time.
• Refrigerate leftover stuffing in shallow containers and use leftovers within 1 to 2 days or freeze and use within one month, for best quality.

Okay, your holiday dinner is over so what do I do with the leftovers? Leftovers need to be handled safely also. Leftovers should have been refrigerated or frozen within two hours after serving. The following are tips from the Food Safety Inspection Service (FSIS) with the U.S. Department of Agriculture:

• Discard any turkey, stuffing and gravy left out at room temperature longer than 2 hours.
• Divide leftovers into small portions. Refrigerate or freeze in covered shallow containers for quicker cooking.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
• If freezing leftovers, use within 2 to 6 months for best quality.

Part of the pleasure from holiday turkey dinners is enjoying the leftovers. According to the Food Safety Inspection Service with U.S. Department of Agriculture, cooked turkey may be eaten cold or reheated, if leftovers were handled properly.

When reheating turkey in the oven, the following is suggested by FSIS/USDA:

• Set oven temperature no lower than 325 F.
• Reheat turkey to an internal temperature of 165 F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.

To reheat turkey in the microwave, important food safety tips include:

• Cover the food and rotate for even heating. Be sure to allow standing time.
• Check the internal temperature of the food with a food thermometer to make sure it reaches 165 F.
• Check your microwave owner's manual for recommended times and power levels.

For more information on turkey and holiday food safety, visit the University of Illinois Extension Solutions website at: www.solutions.uiuc.edu or the Food Safety Inspection Service with USDA website at: www.fsis.usda.gov. For additional food safety information about meat and poultry, call the toll-free USDA Meat and Poultry Hotline at 1-888-674-6854. Hours are 10 am to 4 pm, Eastern Time, Monday through Friday.