Thanksgiving, Stuffing and Food Safety!

There's more than one way to cook a turkey. Though, I guess it really depends on who you ask.

Most people will probably tell you there's only one way to cook a turkey. And even then, people will disagree on what that one way is.

You can bake it. You can fry it. You can smoke it. You can grill it. You can roast it. You can stuff it before you bake it. You can stuff it after it's cooked. You could not stuff it at all and serve the stuffing separate. you can go the vegetarian route and do any of the above to a Tofurkey.

It's a heated debate. And hopefully it's always heated to 165F, right in the center.

This Thanksgiving (and always, really), be sure you're using proper food safety in your kitchen to keep your holiday safe! Follow these simple tips for stuffing your turkey this (and every) year!

- Internal probe thermometers are best! The "pop" on a turkey can be a really great way to alert you when it's time to check your bird, but for the best results be sure to use an internal thermometer. This will allow you to check the temperature at the center of your bird. If you choose to stuff your turkey, make sure the center of the stuffing AND the center of your bird are both at 165F. Probe thermometers will generally run about 5-10$ and can be purchased at any kitchen store, Publix or IKEA.
- Don't remove the stuffing before it is fully cooked! Undercooked stuffing can become a hotspot for contamination, even if your bird as already reached 165F.
- Use proper thawing techniques for your bird. Best technique is to thaw in the refrigerator, generally allow about 4 hours per pound for this technique. If you have a 16lb bird, it will take about 64 hours to thaw completely.
- If you are running short on time, you can also submerge your turkey in enough cold water to cover your turkey completely. Change the water every 30 minutes to keep the turkey properly chilled. This method will take about 30 minutes per pound.
- NEVER fry a frozen turkey! Be sure your turkey is COMPLETELY thawed before frying. Frozen turkeys hold a lot of water and as it fries, this water can rapidly heat and turn to water vapor. As the water vapor escapes, it can cause oil to spatter, with potentially injurious results.

What about the leftovers?
- Refrigerate after 2 hours to prevent the spread of food-borne illness.
- Cover leftovers with wrap or seal in air-tight containers to make sure everyone plays nice in the fridge.
-  Sunday is the absolute deadline! Leftovers can be kept (below 40F, properly sealed) for up to three days. For Thanksgiving, that means cleaning out the refrigerator before you head back to work Monday morning.





Happy Thanksgiving!

- Les, MS RD LD