BY THOMAS WALTERS
LET'S TALK TURKEY TIPS FOR A SAFE THANKSGIVING
Thanksgiving is oft en the kickoff to the year-end
holiday celebration season. If you are hosting
Th anksgiving dinner – whether it’s just for your
immediate family, or perhaps a few more – you
may feel a little bit of pressure to deliver a meal
where everybody is well fed. A little planning and preparation can
help make sure that nothing potentially ruins your festive meal.
RECONSIDER USING A TURKEY FRYER
Some people love the tasty goodness that can come from deepfrying
a turkey in oil. But the National Fire Protection Association
(NFPA) advises against gas-fueled turkey fryers since they
may pose a danger for burns from hot oil and may also be a fi re
hazard. Underwriters Laboratories (UL) also warns of the potential
dangers and does not certify any turkey fryers. UL does off er
the following safety tips, however, for those who may still prefer
to cook their birds this way:
– Always use turkey fryers outdoors, away from buildings, decks,
and anything else that may catch fi re. Never use the turkey fryer
in the garage or indoors.
– Stand the fryer on a level surface to avoid accidental tipping.
– Keep kids and pets away from the fryer.
– Never leave the fryer unattended. Bring everything you need
for cooking outside with you before you begin cooking. And ask
someone to retrieve anything you forgot.
– Make sure to fully defrost the turkey. Never put a partially fro-
zen turkey into hot oil, as ice and water may cause the oil to spill
over and catch fi re.
– Have an all-purpose fi re extinguisher within arm’s reach at all
times. Never use water on a grease fi re.
PREP FOOD SAFELY FOR HAPPY STOMACHS
Nobody wants to be the cook who sends guests home with a
case of food poisoning. And for some of us, Th anksgiving may be
the only day we cook a whole turkey, so we may not know exactly
what to do. Here are some cooking tips to remember, thanks to
FoodSafety.gov:
– Defrosting a turkey in the refrigerator is best. But it also takes
longer than you may think – 24 hours for every four to fi ve
pounds. Th at means a 20-pound bird may take roughly four to
fi ve days to thaw.
– Never thaw your turkey by leaving it out on the counter. A
thawing turkey must defrost at a safe temperature. When the
turkey is left out at room temperature for more than two hours,
its temperature becomes unsafe. Bacteria can grow rapidly in
the “danger zone” between 40 degrees F and 140 degrees F.
– To cook, set your oven temperature to at least 325 degrees F,
and cook the completely thawed turkey in a roasting pan that is
two to two-and-a-half inches deep.
– Cooking times may vary. A turkey is generally done when the
internal temperature reaches at least 165 degrees F. Use a meat
thermometer and check the innermost part of the thigh and
wing and also the thickest part of the breast.
– It’s usually safer to cook your stuffi ng separate from the turkey.
But if you insist on cooking your stuffi ng inside the bird, make
sure the temperature of it is also 165 degrees F.
– Remember to thoroughly disinfect any surfaces that may have
touched raw poultry to help prevent possible salmonella con-
tamination. Also, wash your hands oft en while cooking.
PREVENT KITCHEN MISHAPS
Some Th anksgiving hosts don’t want anybody else in the kitchen,
while others enjoy prepping the feast with others around. Either way,
help keep your cooking space safe with these tips from the NFPA:
– Unplug small appliances, such as food processors, blenders,
and coff ee pots, when they’re not in use. And don’t leave cords
38 CIRCA Magazine | October • November • December 2020 | www.circamagazine.com
/FoodSafety.gov
/www.circamagazine.com