Some things stay the same: A different kind of Holiday safety

Thanksgiving may look different for many families this year. Less traveling and fewer large gatherings may result in more turkeys and meals being cooked at home. If you only cook turkey once a year or this is your first big bird… here are some tips that can help you get ahead of the task:

• You need space. Do you have room in your refrigerator to hold a turkey? If you're thawing a frozen turkey, you’ll need to keep it at least 3-4 days in the refrigerator. If you order a fresh bird, you’ll still need to keep it below 40 degrees. If you’re brining a turkey, this needs to be done in the refrigerator. This may be just the time to clean out the refrigerator.

• clean out the freezer. You might want to stock up on an extra turkey or two. There are usually good prices on turkey just before or just after the holiday. Make sure you have some space to put these finds. a related question…can you use that year-old turkey you find in the freezer? a turkey kept for a year in a freezer will be safe, however it may have some quality loss.

• Buy or find your thermometers. If you don’t have one, this would be a good time to get a refrigerator thermometer and check to make sure that the inside of your fridge stays below 40 degrees Fahrenheit. also get a digital instant- read food thermometer to check the important minimum internal temperatures of the turkey and stuffing. You may contact Purdue Extension Marshall county at 574- 9358545 or krichey@ purdue.edu for safe cooking temperatures. USDA Meat & Poultry Hotline is available at 1-888-674-6854 or send e-mail questions to Mphotline. fsis@ usda.gov.

• Plan ahead. If you’re thinking of getting a fresh turkey this year, you may need to order it ahead of time and arrange for pick-up or delivery. If using a frozen turkey, plan at least 24 hours for each five pounds of turkey to defrost in the refrigerator. The safest way to thaw a turkey is in the refrigerator where the temperature can be kept below 40 degrees F. Once thawed, the turkey can be safely stored in the refrigerator for 1-2 days before cooking. It is a good idea to take the turkey out of the freezer on Saturday before Thanksgiving. For faster thawing you can use the cold-water method and for cooking an unstuffed turkey from the frozen state contact the Extension office at 574-935-8545 for directions.

• Think Food Safety. While there is currently NO evidence that the COVID- 19 virus is food related, there are still other viruses and pathogens that can make people sick. COVID-19 is a respiratory illness and is spread from person to person. Viruses such as norovirus and hepatitis and pathogens like salmonella, listeria, and E. coli are gastrointestinal and can make people sick through contaminated food. These other causes of foodborne illness are not taking a holiday just because there is a pandemic. The last thing you want now is a trip to the hospital with a foodborne illness! Don’t throw caution to the curb while worrying about COVID and remember these basic food safety practices: clean, Separate, cook, and chill.

• DON’T WASH IT! If you’re thinking that rinsing or wash

ing the turkey will remove any potential bacteria —don’t bother — it won’t work. According to the folks at the USDA Meat & Poultry Hotline the process of washing or rinsing a turkey will not remove any bacteria that may be on it and it won’t make it safer. It’s virtually impossible to wash bacteria off the bird. The concern with washing poultry (not just a big turkey, but all poultry) is splashing bacteria and cross contamination. What you really need to do is wash your hands before and after handling your turkey and its packaging. This can go a long way towards avoiding spreading harmful bacteria. If your raw turkey or its juices come in contact with kitchen surfaces, wash the countertops and sinks with hot, soapy water. If you want to make sure everything is bacteria free, you can sanitize the area by using a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Be sure to let those areas dry thoroughly.

• WHAT ABOUT PINK TURKEY MEAT? You can’t use color as a guide to determine whether your turkey is cooked or not. Turkey meat can remain pink even when it is at the safe minimum internal temperature of 165 degrees F. Note that smoked turkey meat is always pink. The difference in colors between the “white meat,” “dark meat,” and even “pink meat” is due to the amount of oxygen-storing myoglobin in the meat muscle. Muscles that are used more — like the leg muscles — need more oxygen and can store more, so they have more myoglobin and thus darker meat.

• DON’T GUESS. CHECK THE TEMP! The only way that you can be absolutely sure the turkey is completely cooked is to use a thermometer. The minimum temperature a turkey should be cooked is 165 degrees F. Check the internal temperature at several locations, including the thigh and the thickest part of the breast. Pop-up timers may pop too early because of fat pooling at the tip; always use another thermometer to double check. While 165 degrees F is the minimum safe temperature for destroying bacteria, the National Turkey Federation recommends cooking turkey to a higher temperature. They say that people will like the quality more and the turkey itself will be easier to carve and slice if it’s cooked to a higher temperature. They frequently suggest 180 degrees.

Additional turkey roasting and cooking hints may be obtained from Karen Richey at Purdue University Extension – Marshall County, 935-8545 or at krichey@ purdue.edu.

No matter what you’re doing or with whom you’re doing it, have a happy and safe holiday.