Let's Talk Turkey About Turkey Safety - This Holiday Season

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serious injury Americans love eating Turkey. Our consumption of it went from 8.3 pounds to 18.5 pounds per person-per year since 1975. Did you know that last year alone 2.7 billion pounds of turkey were processed in the United States alone?This Holiday Season, Bisnar Chase wants to make sure your holiday is as safe and enjoyable as it can be for you and your family.

First: Some Warnings You Should DEFINITELY Know.

The Center for Science in the Public Interest warns that the U.S. Department of Agriculture does not apply the same microbial testing at turkey slaughterhouses that it does for other meats.

According to a USDA's Food Safety and Inspection Service new data shows that 97% of the 1200 turkey carcasses analyzed contained at least one of five types of harmful bacteria. More than 90% tested positive for a recently identified cause of food borne illness called Campylobacter. Salmonella accounted for 19%. And while E. coli O157:H7 was not found, Clostridium perfringens were found on 29% of the turkeys, Listeria monocytogenes on 6% and Staphylococcus aureus on 67%.

According to Caroline Smith, Director for the Center for Science in the Public Interest, "The government has no idea how the turkey industry is performing," "Consumers should treat every turkey like it is potentially contaminated with campylobacter or salmonella." The effects of those two food-borne bacteria can cause abdominal cramping; diarrhea, and can even lead to death in rare cases.

While alarming, it is important to understand that turkey contamination by bacteria can be harmless if cleaned and prepared properly by following the recommendations set forth below.

Buying Fresh or Frozen - Which is better?

The answer comes down to personal choice and preference...as far as quality is concerned there is no difference.

Looking for an inspection mark on the label is important because it demonstrates your turkey has been inspected and is considered safe. Another symbol to look for is the USDA grade mark, the best is grade A.

The "sell date" refers to the last day the turkey should be sold. It's quality and safety will be best if kept for ONLY one or two days after that date.

If your turkey is fresh, once home, it should be refrigerated right away at 40F or below and prepared within 48 hours.

Thawing Tips

If you're thawing your turkey in your refrigerator then simply leave the turkey in its original wrapping on a tray or pan to catch any moisture that runs off as it defrosts.

You can also thaw it in the sink or a large container by covering it in cold water. If its wrapping is torn though make sure you place it in another plastic bag and securely close it before placing it in water. The water must be changed every 30 minutes to assure safety.

Thawing times

Wt. In lbs.	In the Refrigerator	In Cold Water
8 to 12 lbs.	1 to 2 days	4 to 6 hrs.
12 to 16 lbs.	2 to 3 days	6 to 9 hrs.
16 to 20 lbs.	3 to 4 days	9 to 11 hrs.
20 to 24 lbs.	4 to 5 days	11 to 12 hrs.

For microwave thawing check your manufacturer's instructions since microwaves vary from unit to unit. If you use a microwave, your turkey should be cooked immediately after it is thawed.

Don't Use Your Counter Top To Thaw - That's Not A Good Idea!

At room temperature frozen turkeys will thaw from outside in. Bacteria multiplies when room temperatures fall within a range of 40 to 160 degrees F. Such a climate actually promotes bacterial growth where microorganisms multiply and when this occurs those bacteria are not always killed in the cooking process.

Once your turkey is thawed - by whatever method you choose - first remove the giblets and neck, wash the bird inside and out with cold water and begin to cook immediately. Ultimately the stuffing and dressing should be cooked separately, but if you wish to stuff your turkey, do not stuff it until just before cooking.

Roasting Right

Your turkey is best cooked when roasted at 325 degrees F until your meat thermometer, inserted into the thick part of the thigh reads 180 degrees F.

All its juices should appear clear and not pink.

Timetable for cooking fresh or thawed turkey:

Wt. in lbs.	Roasting Time:
8 to 12 lbs.	2-3/4 to 3 hrs.
12 to 16 lbs.	3 to 3-3/4 hrs.
16 to 20 lbs.	4 to 5 hrs.
20 to 24 lbs.	4-1/2 to 5-1/2 hrs.

Plan to allow 20 minutes for your bird to sit loosely covered in aluminum before served.

Stuffing Secrets

Did you know an un-stuffed turkey requires less cooking time?

Avoid the mistake of trying to save time by pre-stuffing your bird - that's asking for trouble by inviting bacteria that could be inside the stuffing to multiply, increasing your chances of food borne illness. Just before you are ready to cook your bird is the time to stuff it and one to two cups of stuffing per pound of meat is best.

Is It Done Yet?

Your bird is done when it reaches a temperature of 180 degrees F in the thick portion of the inner thigh. Your stuffing should be at 165 degrees F.

Once done all stuffing should be removed from the turkey. There is a greater likelihood that if there is bacteria it will grow inside the stuffing.

Carving Care

All materials especially those which touched the raw turkey should be washed with soap and hot water because they can transfer bacteria to your cooked turkey. Further, if you will be carving more than one turkey (or a turkey and another roasted meat) with the same carving board, your hands, carving utensils and board should also be thoroughly washed before carving your second meat.

Safe Storage

As a general rule consider two hours to be the time range you have to serve and then refrigerate or freeze your leftovers. Bacteria like Salmonella can multiply at room temperature.

Properly packaging your leftovers will prevent "freezer burn". Turkey parts have a shorter freezer life than a whole turkey because the exposure area for possible contamination when packaging is larger. All your leftovers should be consumed within one month.

3 Leftover Laws

There are three laws when it comes to leftovers:

When in doubt, toss it out.
Never leave food out of the refrigerator and at room temperature for more than two hours.
Reheat your leftovers to 165 degrees F and bring any gravy and broth to boiling before serving.

Some Reasons to Be Thankful This Thanksgiving

orange county attorneys Bisnar Chase wishes to add to your Thanksgiving holiday spirit by reminding you that despite the difficulties we have faced personally and as a nation in these past few months, we still have the following reasons (amongst others) in which to be thankful as individuals and as a nation:

Living in freedom.
Enjoying freedom of expression.
Having freedom of speech as our right.
Living in a country that protects our freedom from those who threaten to destroy it.
Living in a country where differences are respected and tolerated, not shunned and suppressed.
Being able to practice freedom of religion.
Free education to all.
Freedom of dress.
Freedom of travel.
Freedom of information.

Bisnar Chase wish you and your family a most happy and safe Thanksgiving!

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