WSU Thurston County

720 Sleater Kinney Rd

Lacey WA  98503

360-786-5445

360-455-1575 (fax)

Thurston County Extension

Food Safety: Holiday Foods

The Olympian, November 26, 1997

You can be assured of a healthy holiday if you use these turkey roasting instructions from the United Sates Department of Agriculture:

Set the oven temperature no lower than 325 degree F. Preheating is not necessary.

Be sure the turkey is completely thawed. Turkey should be thawed in the refrigerator.

Place turkey breast-side up on a flat wire rack in a shallow roasting pan that is 2 to 2-1/2 inches deep. Other options include tucking the wing tips under the shoulder of the bird, adding ½ cup of water to the bottom of the pan, and using an aluminum foil ten t placed loosely over the turkey to control browning.

Using a meat thermometer in the thigh of the turkey, cook until the turkey reaches 180 degree F. Cook a turkey breast to 170 degree F.

Juices should be clear with no traces of pink.

Let the turkey stand 20 minutes before carving.

For more information, call the USDA Meat and Poultry Hotline, (800) 5350-4555; Fast Fax (202) 690 -3754; Internet http://www.usda.gov/fsis

QUESTION: One of our favorite things about Thanksgiving is leftovers. Usually, we leave the covered leftovers on the kitchen counter between dinner and half time of the football games. Is this appropriate?

ANSWER: Turkey and all the fixings are not safe when they are left unrefrigerated for long periods of time. Leftovers should be divided into small amounts that can cool quickly in the refrigerator. Leftovers should be refrigerated immediately after the meal. Follow the "only two hours out of refrigeration" rule.

QUESTION: How long may I store leftovers?

ANSWER: Leftover turkey and accompaniments can be refrigerated four days. If you have large amounts of leftover turkey, you may want to freeze it. Frozen turkey can be held for four to six months.

When reheating turkey, set your oven temperature at 325 degree F and heat until the temperature reaches 165 degree F. Stuffing and gravy are safe in the refrigerator for two days.

QUESTION: I don’t have time to cook this year, so I’m planning to purchase our Thanksgiving dinner. What are the best ways to purchase high quality and safe food?

ANSWER: For many people, the grocery store, deli, or restaurant is the choice for Thanksgiving dinner. Before placing your order, find out what time your turkey will emerge from the oven. Arrange for pickup as close to your dinnertime as possible and serve immediately.

Perishable food should never be in the danger zone (40 degrees and 140 degrees F) for more than two hours.

Pick up, serve and refrigerate leftovers from your prepared dinner within two hours.

For a buffet dinner, present hot food in chafing dishes or electric hot trays to maintain safe, high temperatures.

 

Doris Torkelson (B. Susie Craig)

Area Faculty

WSU Cooperative Extension Thurston County

WSU Extension programs and employment are available to all without discrimination.  Evidence of noncompliance may be reported through your local Extension Office.   Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.

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