Turkey tips from the USDA
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EmailFollowing these tips from the USDA can prevent the spreading of foodborne illnesses.
A common practice for all of us to keep food safe is to wash hands with soap and water for 10-15 seconds before preparing or eating food. Washing is supposed to make things clean, but in the case of preparing chicken or turkey for cooking, the United States Department of Agriculture (USDA) recommends that we do not wash poultry, but instead cook it to 165 degrees Fahrenheit to ensure bacteria is killed.
Since washing your turkey or chicken is not recommended, you need to cook it until the internal temperature is 165 F, which will kill the Salmonella bacteria. Measure your turkey's internal temperature using a properly calibrated thermometer.
As you prepare your poultry for cooking though, Michigan State University Extension reminds you that all brined meat or poultry should be washed, including brined turkey. Holiday cooks purchasing brined turkey or brining their turkeys at home, must rinse the brine off before the turkey goes into the oven. If you plan on serving a brined turkey this year, there are actions to take to minimize the risk of cross-contamination.
The USDA recommends that if you must rinse the turkey and clean out the cavity, first take the time to remove dishes, dish drainers, dish towels, sponges and other objects from around the sink area. You should then cover the area around your sink with paper towels and place the roasting pan next to the sink, ready to receive the turkey. Clean the sink with hot soapy water, rinse well and fill it with a few inches of cold water before moving the turkey into the sink.
Even if the cavity is partially frozen, use cold water to rinse the cavity because cold water is still warmer than the frozen cavity. Run the water gently to prevent splashing. Make sure the water is coming out the other end of the cavity. If it isn’t, the neck or giblets may still be in there. No need to scrub or rinse the rest of the turkey. Hold the turkey up to let it drain into the sink and gently place the turkey in the roasting pan. Remove the paper towels, clean the sink and the area around the sink with hot soapy water, and proceed with your preparations. To sanitize the area, prepare a solution of two teaspoons bleach per gallon of water yielding a 200 ppm concentration.
Following these safe temperature recommendations and poultry preparation tips will help keep you and your family safe from foodborne pathogens and contaminants this holiday season.
