The arrival of the fall and winter holiday season can bring lots of fun, food and feasting. However, if food isn’t handled or prepared properly, food poisoning can result, and festivity can quickly turn into calamity. Food poisoning is caused by toxins, created by bacteria, which in most cases are undetectable by sight, smell or taste. Millions of people are affected by food poisoning each year.
It is important to practice safe food handling and preparation methods throughout the year, but the hectic holidays can present even more possibilities for food poisoning at home. Here are a few guidelines for you to follow during the holiday season.
Thaw the Turkey in the Refrigerator, not on the Countertop — Room temperature encourages the growth of bacteria, so defrost your turkey in the refrigerator rather than on the counter top. Allow one day of defrosting for each five pounds of turkey weight.
Cook the Stuffing Separate from the Turkey — Stuffing placed inside an uncooked turkey is susceptible to bacterial growth, and it is especially ill-advised to stuff an uncooked turkey before storing it in the refrigerator. Stuffing cooked inside a turkey may not get hot enough for any dangerous bacteria in it to be killed.
Carve the Turkey into Serving Slices Before Refrigerating — Cooked, whole, stuffed turkeys don’t store safely in the refrigerator. Remove the stuffing from a turkey cooked in advance and refrigerate it immediately. Allow the turkey juices to settle for 20 to 30 minutes and then carve the bird into serving slices, place them in shallow containers, cover and refrigerate. When it’s time to serve, reheat the slices and the stuffing in a conventional or microwave oven to an internal temperature of at least 165 degrees Fahrenheit.
Make Sure Cooking Temperatures are High Enough to Kill Bacteria — The temperatures between 40 and 140 degrees Fahrenheit are the most dangerous for bacterial growth. Cooking a turkey at an oven temperature lower than 325 degrees is unsafe because it lets the bird and the stuffing remain in the danger zone too long. A meat thermometer, inserted into the thickest part of the thigh next to the body but not touching the bone, is the best way to assure proper cooking to at least 180 degrees. Stuffing should be heated to at least 165 degrees.
Careful Storage of Leftovers Minimizes Food Poisoning — Reheated leftover turkey and stuffing shouldn’t be kept out to serve for more than two hours before being refrigerated or frozen. Perishable foods left at room temperature for longer than two hours are susceptible to bacteria that can multiply to dangerous levels and cause food poisoning. Leftover turkey can be safely refrigerated for three to four days, but stuffing and gravy should be used within a day or two.
At Savoring Thyme, we can help you with your holiday preparations. Our chefs specialize in both large events and small intimate get-togethers. This year enjoy your holiday season and leave the cooking to us!
For more information, reservations and availability, please call us at 661-259-MEAL. Dining parties are booking up fast! Check out our website at www.savoringthymechef.com for pricing and more details.