Let’s Talk Turkey About Food Safety

Let’s Talk Turkey About Food Safety

Let’s Talk Turkey About Food Safety

 

By Anna Hessel

 

A Holiday for the Bird(s)

Hello, everyone; let’s talk turkey – it’s that time of year. Nothing says Thanksgiving like gastric disturbance, NOT; no one is thankful for food borne illness. Cuisine safety needs to be front and center on your holiday table. I received some sage advice (pun intended) from a smart and savvy chef to confirm some safe meal pointers just in “thyme” for turkey day.

Food for Thought

Food cannot be left out at room temperature for any longer than two hours – just like Cinderella at the ball, disaster awaits after the deadline you were warned about. It doesn’t matter if Uncle Fred wants to finish watching football, even if the Steelers or Bears are playing – the buffet can’t wait. Edibles must stay out of the danger zone – make sure the holding temperatures are above 140 degrees (the commercial criteria is above 180) for hot food, and below 40 for cold food. If you use Sternos or the like to keep dishes heated, they only last two hours – beyond that you need to use additional fresh canned heat or chafing fuel cans. Ice baths can be strengthened by sprinkling salt on the cubes. When you allow your protein to rest, this helps it to reabsorb juices with the temperature change coming out of the oven. But remember, the turkey resting does not need a long nap (it’s not grandpa), and you must deduct the ten to fifteen minutes from the two-hour time limit food can be left out.

Don’t Cross to the Dark Side

Never cross contaminate feast fare by putting cooked items on the same unwashed surfaces that have come in contact with raw items, be it cutting boards, dishes, or utensils. Rinsing does not cut it – wash thoroughly with dish soap and hot water; I use antibacterial dish soap. Stuffing is my favorite side dish, but we keep it on the side, not cooked in the bird. We stuff the cavity with fruit (lemons, oranges, etc.), which we throw away after cooking; a dinner guest commented that the citrus turkey we made was the best he ever had.

An Ill Wind Blows…

I had a doctor tell me some years ago that she thinks that that the holidays mean family and friends spreading colds, flu, and food poisoning – we can now add COVID to that list. Avoid sickness by frequently washing your hands, especially when cooking. Keep a good hand lotion on your kitchen counter if you’re concerned about dry skin from harsh cleansers. Remember, also, to be cautious of food allergies and sensitivities as you fix your meal. Trace amounts of an allergen can result in potentially deadly reactions to those that are anaphylactic. Please be conscious, as well, of the foods your fur-babies cannot safely consume – if you’re unsure, talk to your veterinarian.

Pumpkin, No Spice

Just like the film “Boss Baby” reminds us that “cookies are for closers”, may I point out that pumpkin spice is for pies and baked goods, not the annoying bevy of PS stuff like coffee, cereals, hair conditioner, pet food, floor wax, and the like, that we are subjected to from September to February each year. Then for months afterward the grocery store clearance aisles are swollen with pumpkin spice items. Time to stop the pumpkin spice takeover of the holiday season, that’s my opinion. Don’t allow your guests to sit for hours without a snack. Serve light appetizers and beverages before the big meal, but peanuts, pork rinds, and corn nuts are not hors d’oeuvres. Let’s spread God’s love, not germs, this holiday season; better to be safe than sorry.

Ask the Expert

 There is always something to be thankful for; we’re thankful for the Buttterball Turkey Talk Line (1-800-BUTTERBALL or text 844-877-3456) – they have certified food experts who can answer your food related questions. I’ve heard the professionals manning the Turkey Talk Line have had some unusual questions over the years – one person asked if they could use a chainsaw to carve the holiday bird; another inquired if they could cook the turkey in a hot tub. So my advice is to ask your questions before you’ve had a few cups of eggnog, spicy spiked cider, or the cooking sherry.

May your Thanksgiving/Friendsgiving be blessed with joy, loved ones, and, of course, style…