KDHE Home - News 2000 - News Release
Kansas
Department of Health & Environment
Bill Graves, Governor
Clyde D. Graeber, Secretary
For Immediate Release
Contact: Sharon Watson, 785-296-5795
Is there a turkey dinner in your near future? Families all over the country will gather during the coming holidays. There will be grandparents, aunts and uncles, cousins and new family members. One fourth of the U.S. population -- or every fourth person around your table -- likely has a problem fighting off bacteria or viruses. Make sure all they talk about after your dinner is good memories.
I waited until frozen turkeys were on sale. I need it today, what can I do? Most raw poultry is already contaminated with campylobacter bacteria when you purchase it. The safest way to thaw poultry is in the refrigerator - 24 hours for each 5 pounds. However, thawing can be accomplished faster by completely submerging the bird in a sink of cold water. Change the water every 30 minutes or place frozen turkey under cold running water until thawed.
Can I trust the pop-up timer on my turkey? Pop-up timers can be used as a guide, but temperature is the safest way to assure wholesome poultry. Insert a meat thermometer in the thickest portion of the turkey, being careful not to touch bone or the pan. The new "instant-read" thermometers are not designed to be left in the oven, so remove it each time you check the temperature. Cook your turkey to at least 165F to kill bacteria. Most diners prefer more well-done poultry -- 180F.
We're having a church carry-in dinner. What's the safest way to bring turkey? Prepare your turkey unstuffed. After it has cooked, carve the meat and refrigerate immediately, uncovered, in a shallow pan. After the turkey has cooled, you may cover it. Do not leave cooked turkey on counter or in oven to cool. Once you reach your destination, simply reheat the turkey in a baking pan with a small amount of water until it the meat reaches 165F.
I always prepare enough turkey and dressing for leftovers. How long will they be good? Be sure to refrigerate food within two hours of cooking. Cut large portions into smaller pieces, and place the leftovers in shallow pans. You may cover the food after it has cooled. Leftover turkey may be used within three to four days. Leftover gravy and dressing should be used within one to two days. Any leftover foods may be frozen for four to six months. Be sure to reheat all leftovers to at least 165F, stirring to distribute the heat.
I've heard you can cook the turkey overnight at an oven temperature of 200F. Is that safe? No. Slowly cooking meat at low temperatures favors harmful bacterial growth that can cause foodborne illness. Always cook turkey at temperatures of at least 325F.
How will I know if I my turkey caused foodborne illness? Although there isn't any way of knowing for certain if a particular meal has caused someone to become ill, campylobacter is the most common cause of diarrheal illness in the U.S. Most people who become ill develop diarrhea, cramping, abdominal pain and fever within 2-5 days of eating. The illness typically lasts one week. In persons with compromised immune systems, campylobacter occasionally spreads to the bloodstream and causes serious, life-threatening infections. Holiday dinners can be the source of other foodborne illnesses as well. There's no need to be "murky on turkey" if you remember:
-30-