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Show PageA10 The Summit County Bee November 19, 2004 Food Safety Facts—Preparing a Turkey For Thanksgiving Dinner BYUSAOLSEN ^Summit County Family Consumer Science ': Agent microwave. Check the manufacturer's instructions for the size turkey that will fit in your oven, the min:* On average, Americans eat 17-1/2 utes per pound, and the power level j:pounds,.of turkey per person each to use for thawing. Remove the I year. A key source of turkey for giblets, rinse the turkey, and roast it rrnany Americans is Thanksgiving immediately after thawing. USDA : dinner. Turkey, like all poultry, often guidelines: Do Not Stuff the Turkey. -carries Salmonella, a common type The safest way to cook stuffing is ;bf bacteria that can cause food- outside the bird in a casserole in a 325'F. Oven. The internal tempera: borne illness. ture of the stuffing must reach ;: Under ideal conditions, bacteria 165°F. The cavity of a turkey is a ;tan double every 10-20 minutes. : Believe it or not, that means that one perfect environment for bacterial rbell can increase to over 16 million growth. To roast a turkey, set the oven tem'•i\A eight hours! For this reason, perperature no lower than 325 degrees ishable foods, like poultry, should > never be held at room temperature F.** To check for doneness, use a meat j: for more than two hours. <] So how can you safely prepare thermometer inserted into the thigh, ijyour Thanksgiving bird? First, thaw Meat thermometers are available at :'it properly. You can safely thaw reasonable prices in most supermar• turkey in your refrigerator (40 kets and variety stores. To be safe, : degrees F or below). Allow 24 hours the thigh meat should reach 180 : for every five pounds of whole degrees F. After the meal, refrigerate leftI turkey. Using this method, fully overs promptly in shallow contain> thawed turkeys can remain in the ; refrigerator for i-2 additional days, ers. De-bone turkey and refrigerate i After thawing, remove the neck and all leftovers in shallow containers I giblets from the body cavities. Then within 2 hours of cooking. ; Time charts are based on fresh or :>vash the turkey with cold water, completely thawed turkeys at a £ inside and out, and drain it well. refrigerator temperature of 40'F or >] Turkey may be defrosted in cold > water in its airtight packaging or in a below. Frozen or partially thawed Jjleak-proof bag. Submerge the bird turkeys will take longer to cook. The jjor cut-up parts in cold water, chang- cooking time for a frozen turkey will take at least 50% longer than the ing the water every 30 minutes. time recommended for a* fully Depending on the size of the bird, thawed turkey. These cooking times turkey can also be thawed in a ROASTED, UNSTUFFED - TURKEY BAKING TIMES Estimated time at 325°F Weight of Carcass 4 to 6 lbs. Breast 11/ato21/4hrs. 6 to 8 lbs. Breast 21/4to3Y4hrs. 8 to 12 lbs 23/4 to 3 hrs. 12 to 14 lbs 3 to 33/* hrs. 14 to 18 lbs 3% to 41/4 hrs. 18 to 20 lbs 41/4 to 41/2 hrs 20 to 24 lbs 4 Vi to 5 hrs. are guidelines only. For more information on turkey preparation or storage or to receive a free copy of "Turkey Talk," contact: Lisa Olsen, Summit Couniy FCS Agent, (435) 336-3218; 615-3218 or 783-4351, ext. 3218, office is located at 45 East 100 North in Coalville. You can also contact USDA's Meat and Poultry Hotline toll free at Utah State University and United States Department of Agricuhure cooperating. Utah State University is an equal opportunity/affirmative action institution. iiu'ihili'cn lv till it'ho Mint tc adujkl' iivthe UX-ndct e.y t(\C Swiss Christmas Cottages for the Children Fri. & Sat., Dec, 3rd A 4th Fri. & Sat. 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