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 18, 1998

As Americans prepare to celebrate Thanksgiving this year, many will not use a thermometer to determine whether their turkey is safe and ready to eat. Using a thermometer is the ONLY reliable way to ensure safety and to determine doneness of a turkey, a large roasting chicken, a duck, or a goose.

This year, make a home food safety call and check the temperature of your holiday poultry.

QUESTION: Do the pop-up timers that come already inserted in the turkey really work?

ANSWER: Absolutely. However, as you read the cooking directions for the bird, you’ll notice that you’re requested to check the temperature in several places with a conventional oven safe thermometer. Use the pop-up thermometer as a guide. Then follow-up by using a calibrated oven safe thermometer to determine when you’re bird is safe and ready to eat. Be sure to use this double check method if you choose to stuff your turkey.

QUESTION: How do pop-up thermometers work?

ANSWER: They are temperature sensing devices rather than true thermometers. Pop-up timers have been used in poultry since 1965. The device you see is constructed of a type of nylon that has been approved for use with food. The pop-up timer is inserted into the bird during processing. On the inside of the nylon device there is a small stainless steel spring and a very small amount of a compound called the firing material that is used in other types of food approved thermometers. As the bird cooks, the firing material melts, the spring releases, and the timer "pops up".

QUESTION: How do I best use my meat thermometer?

ANSWER: When cooking a whole turkey or roasting chicken, the thermometer should be inserted into the thickest part of the thigh. If the bird is stuffed, then the thermometer is placed in the center of the stuffing. If you’re cooking poultry parts like breasts, roasts, thighs, or wings, the thermometer needs to be inserted in the thickest area, being careful to avoid touching the thermometer to bone. Bone transfers heat so if the thermometer touches it, you’ll get a false, usually higher temperature reading.

QUESTION: What are the recommended temperature readings for cooking poultry and stuffed birds?

ANSWER: For home preparation, the recommended internal temperatures from the United States Department of Agriculture are 180 degrees for whole chicken, turkey, duck or goose, and poultry thighs and wings. Poultry breasts or roasts must reach 170 degrees, and stuffing inside the poultry must reach 165.

For answers to more of your questions, please call the USDA’s nationwide Meat and Poultry Hotline, (800) 535-4555; TTY: (800) 256-7072. Specialists are available Monday through Friday from 10A-4P EST. There are taped messages on poultry safety available 24 hours a day, 7 days a week.

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.

copyright    policies    Search WSU

Site Developer:  Terri LaMoureaux

Web Master: Marilyn First

Last updated January 22, 2001