Tips on buying and storing a turkey for a healthy Thanksgiving

November is National Food Safety Month and with Thanksgiving just right around the corner, it is a great reminder of some good turkey preparation techniques for a healthy and fun holiday season.

Part I:  Tips on buying and preparing a turkey:

Buying the Turkey:

Where to put it? Before purchasing your turkey, have the kids help you make some room in your refrigerator, moving shelves if necessary.

Do you buy fresh or frozen? There is no "taste advantage" between a fresh or frozen turkey although fresh turkeys have shorter shelf lives. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales. Fresh turkeys provide convenience because they do not require thawing.

What size turkey should you  buy? Rule of thumb is to buy one pound of turkey per guest.  This will ensure you have enough turkey for dinner and leftovers!

When should you buy it? A whole turkey will take  24 hours (one full day) for each four to five pounds.   Turkeys should be thawed in the refrigerator. (For example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator.)

If you are buying a fresh turkey, purchase it only 1 to 2 days before the meal and keep it refrigerated.

What is good hand washing technique? Always wash hands with warm water and soap for 20 seconds before and after handling the turkey.

How to thaw a turkey?  First, do not thaw the turkey on the kitchen counter! A turkey can be thawed in the refrigerator or in cold water. The refrigerator method is the safest and will result in the best finished product. Leave the bird in the original packaging and place in a shallow pan and allow refrigerator thawing time at a rate of 4 to 5 pounds per 24 hours.

To thaw in cold water, keep turkey in the original packaging, place in a clean and sanitized sink or pan and submerge in cold water. Change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Cook the turkey immediately after it is thawed. Do not refreeze.

Now what? Once thawed, remove neck and giblets from the body cavities and keep bird and parts (if using) refrigerated at 40 °F or below until it is ready to be cooked.

Stay tuned for part II:  Tips on cooking your turkey safely

Resources:

Cook your Thanksgiving Turkey germ-free!

Holiday food safety reminders – Avoiding cross contamination in the kitchen.

Turkey food safety- Guidelines for buying, storing and thawing your turkey for Thanksgiving

Holiday Shopping List by Food Groups

Guest and Meal Planning Food Groups Sheet

Healthy Thanksgiving Day Leftover Meal Labels

Source:  www.holidayfoodsafety.org