Give "Big Bird" a Cold Bath (and other Turkey Tips)

Lynn Paul
MSU Extension Nutrition Specialist

01/14/98 BOZEMAN -- Use a cold-water bath to slowly defrost your holiday "big bird" so bacteria don't multiply.

That is just one way the USDA and Montana State University Extension Service suggest to defrost your holiday turkey while keeping it safe to eat. In addition, the USDA recommends the following procedures to ensure a safe holiday turkey. If you defrost turkey in cold water, keep it in its airtight packaging or in leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold.

Never defrost turkey at room temperature. It's best to plan ahead for slow, safe thawing in the refrigerator, allowing about one day for every five pounds.

Turkey defrosted in a microwave should be cooked immediately after thawing, because some areas of it may have begun to cook. Holding partially cooked food is not recommended, because it may still have live bacteria on it.

Purchase a turkey before its "sell by" date. Make the grocery your last stop before going home so there is no chance the turkey can warm up before you get there.

At home, immediately put the turkey or turkey product in a refrigerator that maintains 40 degrees Fahrenheit, or freeze it at zero degrees F.

Food must be kept at 140 degrees F or hotter if eating within two hours. It's not a good idea to keep foods hot longer than two hours. If holding turkey longer than two hours, remove all stuffing from its cavity, divide it into smaller pieces and refrigerate everything in separate, shallow containers. When needed, reheat thoroughly to 165 degrees F (until hot and steaming).

If cooked and refrigerated, serve within three to four days.

Reheating a whole cooked turkey is not recommended. However, cooked turkeys with the USDA inspection seal on the packaging have been processed under controlled conditions. Follow package directions for reheating these.

On cooked frozen turkey, look for the USDA inspection seal. Read and follow package directions for thawing, reheating and storing. If there are no directions on the label, thaw the wrapped cooked frozen turkey on a tray in the refrigerator. The thawed turkey may be eaten cold. To eat hot, cut the meat off the bone and slice the breast meat; legs and wings may be left whole. Reheat thoroughly to 165 degrees F until hot and steaming.

For more information by fax, call toll-free 1 (800) 238-8281. The USDA's "Meat and Poultry Hotline" at 1-800-535-4555 is staffed by from 10 a.m. to 4 p.m. Eastern time and also has extensive food safety recordings 24 hours a day using a touch-tone phone. Or check the USDA's web site at http://www.usda.gov/fsis.

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