Let's talk turkey

Janice Hall wants everyone to be safe when it's time to prepare and cook turkey this holiday season.

It’s that time of year for families to gather for holiday meals. Whether it’s ham, turkey, goose or lasagna at your family table, there are best practices to follow to ensure you and your guests avoid getting sick.

Janice Hall is an Extension Specialist with the Alabama Cooperative Extension System's Federal Nutrition Program, specializing in nutrition and food safety. She shares her expertise in preparing turkey and providing a safe dining experience.

What are some common mistakes that people make while preparing a turkey?

Proper thawing is a common mistake because it seems logical to thaw a turkey by putting it on the counter at room temperature. That is not the case at all. Whether you follow that practice or put a turkey in the sink under hot or cold water, or even put it outside, you are allowing for the potential of bacteria growth.

Also, throughout the process of preparing the turkey, always wash your hands for at least 20 seconds with warm soap and water to prevent bacteria from getting on other surfaces or food. Avoid drying your hands with a cloth towel or clothing, as this can put germs or bacteria back on your hands. It is best practice to always use a single-use paper towel or napkin.

Another rule of thumb is to separate, don’t cross contaminate. Keep raw meat and poultry separate from all ready-to-eat foods. If surfaces or utensils do become contaminated, clean thoroughly with soap and water or disinfectant cleaners. Read the label for safe use.

What do you recommend is the safest way to thaw a turkey?

The safest way to thaw turkey is in the refrigerator. Begin by planning ahead: place your turkey in a pan to avoid drippings from contaminating other foods. Place the turkey on the bottom shelf of the refrigerator. By putting it low and in a pan, the bird’s juices won’t drip down and contaminate other food.

Allow a thawing time of 24 hours for every five pounds of meat. So, a 15-pound turkey should take about three days to thaw.

If you do not have time to thaw a turkey this way, you can place it under running water, but the water should be cool and continuously running. You could cook from frozen; however, the cooking time will need to double that of a thawed turkey and reach at least 165 F in the thickest part, which is the breast and inner thigh. The turkey is basically thawing while cooking so make sure to set the oven temperature no lower than 325 F.

What do you say to people who swear it is best to wash the turkey before cooking it?

The USDA does not recommend washing a turkey or any other meat before cooking. Washing your turkey or meat increases the risk of germs being splattered on countertops, dishes, towels and other surfaces in the kitchen. With more surfaces potentially covered in germs, there is a higher chance of spreading those germs to other areas and people, causing cross-contamination which can make people very ill. It is always best practice to wash, rinse and sanitize all surfaces that touch raw poultry or meat.

What do you say to people who want to cook stuffing inside the turkey? What should they do instead?

The safest cooking method for stuffing is to cook it separately from the turkey. If you would rather cook it inside the turkey, please use a food thermometer to check the temperature. That way you ensure it reaches a safe minimum internal temperature of 165 F.

Should you rely on that pop-out button that comes with the turkey to determine when it’s done cooking? If not, should you cook the turkey with a proper meat thermometer in it or wait to insert one as it is nearly done cooking?

The turkey timer is a good indication that it’s ready; however, the best indicator is to use a food thermometer. Some thermometers are designed to stay inserted throughout the cooking process. However, a basic food thermometer can work just as well. Insert the stem of the thermometer into the thickest part of the turkey, which is usually the breast and inner thigh, when it has reached its projected cooking time. This allows for more cooking time, if needed.

One of the best parts of a meal with turkey is the leftovers. How quickly should you refrigerate leftover turkey, and how long do you have to eat it before it goes bad?

Traditionally, leftovers are a fun way to extend the holidays. Begin safe handling by putting them away within two hours of eating. Cool hot food by dividing it into small portions and placing food containers in an ice water bath. You can also add ice as an ingredient.

Avoid putting hot food in the refrigerator, as this will heat up the inside, putting all foods at risk of bacteria growth. I love to cool and freeze leftover turkey in small servings to have later in the year.

My mom likes to cook the turkey carcass and make soup from it. How much time do you have to safely cook a carcass?

The USDA recommends storing whole or fresh poultry and/or parts below 40 F in the refrigerator for one to two days. You can also freeze these items for nine months to one year for quality purposes.

A little something extra: Turkey is a good source of protein, vitamins and minerals, which can help maintain muscle, bone and heart health. Limit the amount of salt used by experimenting with herbs, spices and fresh garlic for seasonings and robust flavor. And remember to remove the skin before eating to reduce the amount of calories and saturated fat.