Holiday Turkey Cooking: Preventing Food-borne Illnesses While Still Having A Delicious Meal
The Public Health Agency of Canada says about one in eight people get sick each year from contaminated food — either because it was handled by an infected person, cross-contaminated or left at a dangerous temperature for too long.
Food Poisonings In Canada
Symptoms of food poisoning include vomiting, cramps, fever and diarrhea. While most people get over food poisoning, there are rare times when serious side effects can occur.
Food Poisonings In Canada
Turkey and other poultry can be sources of food-borne illnesses, but sticking to safety best practices can minimize the risk.
Lynn McMullen, a University of Alberta food microbiologist, said you should never thaw a turkey at room temperature.
Thawing A Turkey Properly
If you’re buying your bird fresh, you can skip the stress of calculating the thaw time. But what about cleaning?
McMullen said in Canada, there is no need to wash your poultry before cooking because that is done by the processor right before it is packaged.
Busting The Cleaning Myth: There Is No Need To Wash Poultry
“When you take it out of the package and you put it in your sink and wash it, what you actually end up doing is spreading any contamination that might be on it in your kitchen.
Busting The Cleaning Myth: There Is No Need To Wash Poultry
The CDC also advises against washing.
“Old recipes and family cooking traditions may tempt you to keep this practice going, but it can make you and your family sick,” the U.S. government agency said.
Busting The Cleaning Myth: There Is No Need To Wash Poultry
McMullen said any bacteria that is on the surface of the raw meat will be killed when it gets cooked.
Busting The Cleaning Myth: There Is No Need To Wash Poultry
Always wash your hands before and after you touch raw poultry.
When preparing different dishes, keeping your work space clean is important to avoid cross-contamination.
Busting The Cleaning Myth: There Is No Need To Wash Poultry
So your turkey is thawed, brined or seasoned how you want it, and now it’s time to cook. How do you determine how long to cook it and what temperature it’s done at?
Cooking Your Turkey Safely — But Not Overdoing It
A whole turkey that is filled with stuffing is going to take much longer to cook than a bird that has been spatchcocked: a process in which the backbone is removed and the meat laid flat to even out cooking time between different cuts of meat.
Cooking Your Turkey Safely — But Not Overdoing It
Those set on stuffing need to be even more aware of the safety risks.
The CDC says it is safest to cook stuffing in a casserole dish instead of inside your turkey.
Skip Stuffing The Bird
Even if the turkey itself has reached the safe minimum internal temperature of 165 F as measured in the innermost part of the thigh, the wing and the thickest part of the breast, the stuffing may not have reached a temperature high enough to destroy bacteria that may be present.
Skip Stuffing The Bird
The USDA said bacteria can survive in stuffing that has not reached 165 F, possibly resulting in food-borne illness. Health Canada also said because stuffing is moist and slow to heat up and cool down, it’s the ideal place for bacteria to grow.
Skip Stuffing The Bird
The food safety doesn’t stop once the meal is consumed: neglecting your leftovers can mean nausea, vomiting, diarrhea, and sometimes even fever or chills.
How Long Can You Keep The Leftovers?
The key is putting the food away quickly, even if it is still hot. The same goes for appetizers like charcuterie platters, dips and desserts.
How Long Can You Keep The Leftovers?
“I always tell people two hours, don’t leave it longer, because there are some organisms that will multiply really, really fast and they can make you sick,” McMullen said.
How Long Can You Keep The Leftovers?
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