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Default Turkey Safety

================================================== ===================
Turkey Safety
===========

Thawing Safely

In the refrigerator

* Thaw the turkey in its original wrap on a tray placed in the bottom
section of the refrigerator.

* Allow about 24 hours of defrost time for every 5 pounds of turkey.
Example: a 20 pound turkey will take 4 to 5 days to thaw.

* Do not thaw on the counter. Thawing at room temperature increases
the risk of bacteria growth.

* At room temperature, bacteria on the turkey can grow rapidly when
the outside portion of the bird begins to thaw. These bacteria can
multiply to dangerously high levels producing toxins that cooking may
not destroy.

In cold water

* Thawing in cold water is safe too. Submerge the bird in its wrapper
in a deep sink of cold water and change the water every 30 minutes to
keep it cold.

* Allow 30 minutes per pound to defrost a turkey in cold water. Do not
use warm or hot water.

Microwave Thawing

* Microwave thawing is another option. Make sure your microwave oven
is large enough to hold the turkey especially if the oven has a
rotating tray.

* Check manufacturer's instructions for the size turkey that will fit
into your oven.

* Caution: Microwave defrosting is irregular, creating hot spots,
which may encourage bacterial growth. Cook the turkey immediately
after defrosting. Do not store in the refrigerator for cooking later.

Stuffing Safely

* Never stuff the turkey in advance in an effort to save time.

* Once you have decided on a stuffing recipe, mix ingredients quickly
and lightly stuff the washed cavity just before placing the bird in
the oven.

* Chopping vegetable ingredients and bread preparation can be done in
advance, but liquids and/or moist ingredients should not be added to
dry ingredients until just before stuffing the turkey.

* Allow 1/2 to 3/4 cup stuffing per pound of turkey.

* Stuffing needs room to expand during cooking, do not over-stuff.

* The stuffing recipe may be more than your turkey can hold. Place
extra stuffing in a greased pan or casserole dish and bake separately.

* Stuffing contains potentially hazardous ingredients, such as broth,
eggs and meat, etc. That means these ingredients could cause illness
if not properly cooked and stored.

* Stuffing must be cooked to a minimum temperature of 165°F to be
safe.

* Stuffing should be removed from the cavity of the bird to a separate
dish before carving the turkey.

* Do not leave stuffing and other leftovers out for more than 2 hours.
Refrigerate leftovers immediately following the meal.

* Store leftover stuffing in the refrigerator and use within 1 to 2
days.

* Reheat leftover stuffing to 165 degrees F before serving.

Cooking Turkey Safely

* Decide how much turkey you will need before you shop. Buy one pound
per person or 1 1/2 pounds per person if you have hearty eaters or
want ample leftovers.

* Buy and use a meat thermometer (see Using a Thermometer). Dark meat
takes longer to cook so always insert the thermometer in the thickest
part of the turkey thigh. It will register 180°F when the turkey is
done.

* Make sure you have a roasting pan large enough for the turkey.

* Allow an adequate number of days to refrigerator-defrost a frozen
turkey (see Thawing Safely).

* Wash hands, sinks, counters, utensils and platters thoroughly with
soap and hot water before and after working with raw turkey.

* Remember to remove the giblet bag from inside the turkey.

* Stuff just before roasting or cook stuffing separate from the
turkey.

* Allow the cooked turkey to sit for at least 20 minutes before
carving. During this time juices will be redistributed and the turkey
will be easier to carve.

* After the meal, cover and store leftovers in the refrigerator as
soon as possible.

* Remember the safest margin is 2 hours from the time you take the
bird out of the oven.

* Leftover turkey will keep in the refrigerator for 3 to 4 days.

Holding Time

* If the turkey is done ahead of schedule, it is safe to hold it in
the oven at a reduced temperature, 200°F.

* Leave the thermometer in the turkey and make sure that the
temperature of the turkey does not drop below 140°F during holding
time.

* Keep the turkey covered so it does not dry out.

Storing Leftovers

* Plan ahead, clean out the refrigerator and make room for leftovers
several days before the holiday feast.

* Leftovers should be stored in the refrigerator within 2 hours after
cooking is completed. Why just 2 hours? Because bacteria that cause
food poisoning can multiply to undesirable levels on perishable foods
left at room temperature for longer than that.

* Large quantities should be divided into smaller portions and stored
in several shallow containers. Food in small amounts will chill faster
keeping it safer and fresher.

* If a large amount of turkey is left, consider freezing some for
later use. Do not wait until the turkey has been in the refrigerator
for 4 days to freeze it. Freezing will not improve the quality of the
turkey. If the turkey is frozen while it is fresh the quality will be
better upon defrosting.

Using a Thermometer

* Meat thermometers can be found in the housewares section of most
grocery stores, in department stores and in specialty stores. Buy a
thermometer, it is a sound investment in food safety.

* An instant read thermometer can be digital or dial gauge and it
comes in a storage case. Read the information on the package. Instant
read thermometers have plastic heads and cannot go into the oven while
the turkey is cooking. However, it will register the temperature of
food within 15 seconds when the metal tip is inserted up to the dimple
on the stem, thus the name "instant read." Always clean the tip before
returning it to the case.

* Standard meat thermometers are metal and designed to withstand oven
temperatures. The sensing area is from the tip to a half-inch past the
dimple. This area registers the temperature of the food. Examine the
thermometer and familiarize yourself with the dial settings.

* Positioning the thermometer in the turkey is not difficult. Always
place the thermometer in the thickest part of the thigh because the
dark meat of turkey thigh takes longer to cook than any other part.

* Place the thermometer tip in the thick part of the thigh away from
the bone. The thigh area closest to the body of the turkey is the
thickest part. While you are washing the untrussed turkey, look for a
spot to position the thermometer.

* Gently spin the head or dial of the meat thermometer around so you
can easily see the reading without removing the turkey from the oven.
As the turkey roasts, the thermometer may move out of position, don't
worry, simply reposition the thermometer. The turkey is done when the
temperature reads 180°F.

* Oven thermometers read the temperature of the air inside of the
oven. They are also useful for monitoring the temperature under the
lid of a grill. If the oven thermometer registers a higher or lower
temperature than the setting, adjust the oven temperature.

* Check the accuracy of the thermometer (especially an old one) by
placing it in a large cup of 50/50 ice and water slush for 10 minutes.
It should read 32°F. Thermometers are considered accurate if they are
within two degrees on the plus or minus side.

* To correct the temperature, use a small wrench to turn the
calibration nut until the thermometer reads 32°F. For a digital
thermometer, simply change the battery.

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Default Turkey Safety


"Hillary Penge" > wrote in message
...
> ================================================== ===================
> Turkey Safety
> ===========


And which supermarket did you find the sheet of paper with that lot on?

And proceeded to spam across half of Usenet as well...

If I still had a dial-up connection your ISP's abuse department would be
receiving some mail...

--
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.

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Posts: 1
Default Turkey Safety

"Hillary Penge" > wrote in message
...
> ================================================== ===================
> Turkey Safety
> ===========
>
> Thawing Safely
>
> In the refrigerator
>
> * Thaw the turkey in its original wrap on a tray placed in the bottom
> section of the refrigerator.
>
> * Allow about 24 hours of defrost time for every 5 pounds of turkey.
> Example: a 20 pound turkey will take 4 to 5 days to thaw.
>
> * Do not thaw on the counter. Thawing at room temperature increases
> the risk of bacteria growth.
>
> * At room temperature, bacteria on the turkey can grow rapidly when
> the outside portion of the bird begins to thaw. These bacteria can
> multiply to dangerously high levels producing toxins that cooking may
> not destroy.
>
> In cold water
>
> * Thawing in cold water is safe too. Submerge the bird in its wrapper
> in a deep sink of cold water and change the water every 30 minutes to
> keep it cold.
>
> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
> use warm or hot water.
>
> Microwave Thawing
>
> * Microwave thawing is another option. Make sure your microwave oven
> is large enough to hold the turkey especially if the oven has a
> rotating tray.
>
> * Check manufacturer's instructions for the size turkey that will fit
> into your oven.
>
> * Caution: Microwave defrosting is irregular, creating hot spots,
> which may encourage bacterial growth. Cook the turkey immediately
> after defrosting. Do not store in the refrigerator for cooking later.
>
> Stuffing Safely
>
> * Never stuff the turkey in advance in an effort to save time.
>
> * Once you have decided on a stuffing recipe, mix ingredients quickly
> and lightly stuff the washed cavity just before placing the bird in
> the oven.
>
> * Chopping vegetable ingredients and bread preparation can be done in
> advance, but liquids and/or moist ingredients should not be added to
> dry ingredients until just before stuffing the turkey.
>
> * Allow 1/2 to 3/4 cup stuffing per pound of turkey.
>
> * Stuffing needs room to expand during cooking, do not over-stuff.
>
> * The stuffing recipe may be more than your turkey can hold. Place
> extra stuffing in a greased pan or casserole dish and bake separately.
>
> * Stuffing contains potentially hazardous ingredients, such as broth,
> eggs and meat, etc. That means these ingredients could cause illness
> if not properly cooked and stored.
>
> * Stuffing must be cooked to a minimum temperature of 165°F to be
> safe.
>
> * Stuffing should be removed from the cavity of the bird to a separate
> dish before carving the turkey.
>
> * Do not leave stuffing and other leftovers out for more than 2 hours.
> Refrigerate leftovers immediately following the meal.
>
> * Store leftover stuffing in the refrigerator and use within 1 to 2
> days.
>
> * Reheat leftover stuffing to 165 degrees F before serving.
>
> Cooking Turkey Safely
>
> * Decide how much turkey you will need before you shop. Buy one pound
> per person or 1 1/2 pounds per person if you have hearty eaters or
> want ample leftovers.
>
> * Buy and use a meat thermometer (see Using a Thermometer). Dark meat
> takes longer to cook so always insert the thermometer in the thickest
> part of the turkey thigh. It will register 180°F when the turkey is
> done.
>
> * Make sure you have a roasting pan large enough for the turkey.
>
> * Allow an adequate number of days to refrigerator-defrost a frozen
> turkey (see Thawing Safely).
>
> * Wash hands, sinks, counters, utensils and platters thoroughly with
> soap and hot water before and after working with raw turkey.
>
> * Remember to remove the giblet bag from inside the turkey.
>
> * Stuff just before roasting or cook stuffing separate from the
> turkey.
>
> * Allow the cooked turkey to sit for at least 20 minutes before
> carving. During this time juices will be redistributed and the turkey
> will be easier to carve.
>
> * After the meal, cover and store leftovers in the refrigerator as
> soon as possible.
>
> * Remember the safest margin is 2 hours from the time you take the
> bird out of the oven.
>
> * Leftover turkey will keep in the refrigerator for 3 to 4 days.
>
> Holding Time
>
> * If the turkey is done ahead of schedule, it is safe to hold it in
> the oven at a reduced temperature, 200°F.
>
> * Leave the thermometer in the turkey and make sure that the
> temperature of the turkey does not drop below 140°F during holding
> time.
>
> * Keep the turkey covered so it does not dry out.
>
> Storing Leftovers
>
> * Plan ahead, clean out the refrigerator and make room for leftovers
> several days before the holiday feast.
>
> * Leftovers should be stored in the refrigerator within 2 hours after
> cooking is completed. Why just 2 hours? Because bacteria that cause
> food poisoning can multiply to undesirable levels on perishable foods
> left at room temperature for longer than that.
>
> * Large quantities should be divided into smaller portions and stored
> in several shallow containers. Food in small amounts will chill faster
> keeping it safer and fresher.
>
> * If a large amount of turkey is left, consider freezing some for
> later use. Do not wait until the turkey has been in the refrigerator
> for 4 days to freeze it. Freezing will not improve the quality of the
> turkey. If the turkey is frozen while it is fresh the quality will be
> better upon defrosting.
>
> Using a Thermometer
>
> * Meat thermometers can be found in the housewares section of most
> grocery stores, in department stores and in specialty stores. Buy a
> thermometer, it is a sound investment in food safety.
>
> * An instant read thermometer can be digital or dial gauge and it
> comes in a storage case. Read the information on the package. Instant
> read thermometers have plastic heads and cannot go into the oven while
> the turkey is cooking. However, it will register the temperature of
> food within 15 seconds when the metal tip is inserted up to the dimple
> on the stem, thus the name "instant read." Always clean the tip before
> returning it to the case.
>
> * Standard meat thermometers are metal and designed to withstand oven
> temperatures. The sensing area is from the tip to a half-inch past the
> dimple. This area registers the temperature of the food. Examine the
> thermometer and familiarize yourself with the dial settings.
>
> * Positioning the thermometer in the turkey is not difficult. Always
> place the thermometer in the thickest part of the thigh because the
> dark meat of turkey thigh takes longer to cook than any other part.
>
> * Place the thermometer tip in the thick part of the thigh away from
> the bone. The thigh area closest to the body of the turkey is the
> thickest part. While you are washing the untrussed turkey, look for a
> spot to position the thermometer.
>
> * Gently spin the head or dial of the meat thermometer around so you
> can easily see the reading without removing the turkey from the oven.
> As the turkey roasts, the thermometer may move out of position, don't
> worry, simply reposition the thermometer. The turkey is done when the
> temperature reads 180°F.
>
> * Oven thermometers read the temperature of the air inside of the
> oven. They are also useful for monitoring the temperature under the
> lid of a grill. If the oven thermometer registers a higher or lower
> temperature than the setting, adjust the oven temperature.
>
> * Check the accuracy of the thermometer (especially an old one) by
> placing it in a large cup of 50/50 ice and water slush for 10 minutes.
> It should read 32°F. Thermometers are considered accurate if they are
> within two degrees on the plus or minus side.
>
> * To correct the temperature, use a small wrench to turn the
> calibration nut until the thermometer reads 32°F. For a digital
> thermometer, simply change the battery.
>

*To keep it simple, all you need to remember is that Turkey is 99.8%
Muslim, and therefore if you allow the Nu Labour Government to import Turkey
into the EU, the EU oven will inevitably explode ! ruining Christmas's for
the Europeans for ever ! (Islam does not allow any other religion to
profess itself in an Islamic territory).
..


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Default Turkey Safety

On Mon, 10 Dec 2007 21:49:45 +0530, "William Black"
> wrote:

>If I still had a dial-up connection your ISP's abuse department would be
>receiving some mail...


Get ****ed, ****.

Abuse department _that_!


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Posts: 259
Default Turkey Safety


> Turkey Safety
> ===========
>
> Thawing Safely
>
>
> In cold water
>
> * Thawing in cold water is safe too. Submerge the bird in its wrapper
> in a deep sink of cold water and change the water every 30 minutes to
> keep it cold.
>
> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
> use warm or hot water.
>

I've found this to be the most reliable method although I don't change the
water every half hour because the defrosting bird keeps it cold!
Graham




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Default Turkey Safety

graham wrote:
>> Turkey Safety
>> ===========
>>
>> Thawing Safely
>>
>>
>> In cold water
>>
>> * Thawing in cold water is safe too. Submerge the bird in its wrapper
>> in a deep sink of cold water and change the water every 30 minutes to
>> keep it cold.
>>
>> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
>> use warm or hot water.
>>

> I've found this to be the most reliable method although I don't change the
> water every half hour because the defrosting bird keeps it cold!
> Graham
>
>



I've posted this several times in r.f.c, but not the UK groups that are
(were) cross-posted.

I roast the turkey without thawing. It just takes about 2 hours longer.
Use a covered roaster and it will turn out moist and delicious even if
you overcook it. HTH

Bob
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Default Turkey Safety


"graham" > wrote in message
news:l3h7j.92$mW.88@pd7urf1no...
>
>> Turkey Safety
>> ===========
>>
>> Thawing Safely
>>
>>
>> In cold water
>>
>> * Thawing in cold water is safe too. Submerge the bird in its wrapper
>> in a deep sink of cold water and change the water every 30 minutes to
>> keep it cold.
>>
>> * Allow 30 minutes per pound to defrost a turkey in cold water. Do not
>> use warm or hot water.
>>

> I've found this to be the most reliable method although I don't change the
> water every half hour because the defrosting bird keeps it cold!
> Graham

_________________________________
Alternatively why not just place the fozen turkey on the dining room table &
take turns at licking it,frozen turkey lollies can be most refreshing at
this time of the year,just be careful not to get your tongue stuck to the
ice as an infection from a raw turkey may trigger off a chemical reaction in
the brain causing the victim to break out with really bad impersonations of
comrade Stalins speach to the Russian nation before the battle of
stalingrad.

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Default Turkey Safety


:
_________________________________
: Alternatively why not just place the fozen turkey on the dining room table
&
: take turns at licking it,frozen turkey lollies can be most refreshing at
: this time of the year,just be careful not to get your tongue stuck to the
: ice as an infection from a raw turkey may trigger off a chemical reaction
in
: the brain causing the victim to break out with really bad impersonations
of
: comrade Stalins speach to the Russian nation before the battle of
: stalingrad.
:

I've seen it happen.







--











www.EverestPoker.org.uk



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