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SEASONAL
TIPS - November | SAFETY TIPS |
| PREPARING YOUR TURKEY |
| SERVING YOUR TURKEY |
| STORING YOUR TURKEY |
- THE FOLLOWING SAFETY TIPS AND FOOD PREPARATION TIPS WERE TAKEN DIRECTLY FROM PERDUE FARMS WEBSITE.
- USE OF THIS INFORMATION ON THE MONMOUTH JUNCTION SCHOOL WEBSITE SHOULD NOT BE TAKEN AS A DIRECT ENDORSEMENT OF ANY PRODUCT.
Here are PERDUE FARMS' Top 10 Food Safety Tips
Reminders:
- Buy from trusted sources.
- Choose fresh or frozen chicken and turkey products that are clean, cold, well-wrapped, sealed tight without rips or leaks, and sold from a refrigerated or freezer poultry case.
- Refrigerate or freeze poultry quickly after purchase, if possible within half an hour.
- Defrost chicken or turkey in the refrigerator, not on the counter, allowing a few hours to a full day depending on size.
- Do not allow raw poultry or its juices to touch other foods.
- Cook chicken and turkey thoroughly, using a meat thermometer to gauge doneness.
Safe Temperatures:
- 180 F. = dark meat cooked through
- 170 F. = white meat cooked through
- 165 F. = ground chicken & turkey cooked through
- 140-165 F. = foods held warm to serve
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OF PAGEPREPARING YOUR TURKEY SAFELY
Defrosting
It's important never to thaw poultry on the counter, where bacteria can grow. Follow these tips on defrosting chicken and turkey safely.
- Thaw poultry in the refrigerator. It is safest to thaw poultry slowly in the refrigerator, not on the counter. A safe guideline to thaw allows 5 hours per pound. This means that an OVEN STUFFER Roaster or small turkey may take 2 to 3 days; a large turkey make take up to 4 or 5 days. You can also immerse wrapped poultry in cold water, changing the water every half hour, or use the microwave, following the manufacturer's recommendations. Cook poultry the day it completely thaws.
- Refrigerator
For every 5 pounds, allow 24 hours in the refrigerator.- 5 lbs ........................1 day
- 10 lbs ........................2 days
- 15 lbs ........................3 days
- Cold Water Immersion For every pound, allow a half-hour in cold water.
- 8 lbs ..........................4 hrs
- 10 lbs ........................5 hrs
- 12 lbs ........................6 hrs
- Take note of appearance, touch and smell. A chicken or turkey product should not be eaten if it appears gray, feels slimy, or smells sour. When in doubt, always throw it out!
- It's OK to go from freezer to oven. It's fine to cook poultry without defrosting it first. Just increase cooking to about 11/2 times the original recommended time. Kitchen Preparations Being neat and clean in the kitchen isn't just a matter of manners?it keeps foods safe. Follow these tips.
- Keep it hot or cold, not warm. It's important to put away chicken and turkey after buying, but also not to let poultry get warm for a long period of time as you're preparing it. Remove it from the refrigerator no sooner than you need to.
- Use soap and hot water before and after handling. Wash cutting boards, utensils, the sink, all work surfaces and hands in hot soapy water before and after handling raw meat.
- Use clean cutting boards. When choosing a cutting board, look for one with a hard surface that can be sanitized well between uses. Always replace it when signs of heavy usage are evident, such as deep knife grooves. Danger Zone40 F. - 140 F. Do not let raw poultry or meat sit at this temperature for more than 30 minutes.
- Wipe up spills with paper towels. Use paper towels when wiping up juices from poultry, and then discard them.
- Use clean sponges and dishcloths. Wash sponges and dishcloths daily in hot water, preferably in the washing machine. Do not let those that have touched raw poultry or meat come in contact with other foods.
- Don't cross-contaminate. Don't let raw chicken and turkey come in contact with other foods?especially fruit and vegetables. Do not rinse poultry. It is not recommended to rinse raw poultry; in fact, cross-contamination is more likely to occur with rinsing.
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Serving When serving poultry, perhaps the most important thing to remember is not to leave it out unrefrigerated for longer than necessary?avoid reaching an internal temperature between the 40?F. to 140?F. danger zone. Always remember to ...
- Use a clean serving platter.
Serve cooked poultry using a clean platter and utensils. - Refrigerate cooked poultry within 2 hours.
Serve poultry as soon as possible, especially in warm weather. Refrigerate leftovers within two hours. - Divide leftovers.
Divide leftovers into small portions to speed chilling or freezing and later defrosting. - Be aware of food safety issues at picnics and potlucks.
Keep these occasions safe and fun by chilling cold picnic and tailgating foods first, and then carrying them in a cooler with plenty of ice. Pour hot dishes into a thermal container first warmed with hot water, and carry them in an insulated bag. - Use small dishes on a buffet.
When serving a crowd, serve smaller party dishes and refill from the refrigerator or a hot pot on the stove. This way the food stays hot for as long as possible?keeping it safe, and of course tasting better, too.
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OF PAGESTORING YOUR TURKEY SAFELY
Poultry is easy and versatile, and proper storage is important for keeping it fresh, flavorful and safe. Follow these tips on storing chicken and turkey.
- Refrigerate or freeze poultry quickly after purchase.
Doing this within a half hour is preferable, as cold from the refrigerator or freezer slows the growth of dangerous bacteria.
The "danger zone" is warm temperatures between 40 F. and 140 F.
Recommended Temperatures
0 F. = freezer
36 F. = refrigerator
- Keep the freezer at 0 F. and the refrigerator at 36 F.
Use a thermometer to gauge, and check regularly to make sure temperature is consistent. In the freezer, foods should be packed tightly together, so each item helps keep the other one cold. In the refrigerator, however, pack foods loosely, allowing room for air to circulate.
- Seal packages well.
Don't let packages leak: Seal them well, clearly identify them and mark them with a date before freezing.
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Hoping you and your family the happiest and healthiest Thanksgiving
Mrs. Kramer, RN
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