For Immediate Release: (Insert date)

Don't Play Chicken with that Turkey

On average, Americans eat 17 ½ pounds of turkey per person each year. A key source of turkey for many Americans is Thanksgiving dinner. Turkey, like all poultry, often carries Salmonella, a common type of bacteria that can cause food-borne illness. Under ideal conditions, bacteria can double every 10-20 minutes. Believe it or not, that means that one cell can increase to over 16 million in eight hours! For this reason, perishable foods, like poultry, should never be held at room temperature for more than two hours.

So how can you safely prepare your Thanksgiving bird? First, thaw it properly. You can safely thaw turkey in your refrigerator (40 degrees F or below). Allow 24 hours for every five pounds of whole turkey. Using this method, fully thawed turkeys can remain in the refrigerator for 1-2 additional days. After thawing, remove the neck and giblets from the body cavities. Then wash the turkey with cold water, inside and out, and drain it well.

Turkey may be defrosted in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes.

Depending on the size of the bird, turkey can also be thawed in a microwave. Check the manufacturer's instructions for the size turkey that will fit in your oven, the minutes per pound, and the power level to use for thawing. Remove the giblets, rinse the turkey, and roast it immediately after thawing.

To roast a turkey, set the oven temperature no lower than 325 degrees F. To check for doneness, use a meat thermometer inserted into the thigh. Meat thermometers are available at reasonable prices in most supermarkets and variety stores. To be safe, the thigh meat should reach 180 degrees F. If the bird is stuffed, the stuffing should reach 165 degrees F.

After the meal, refrigerate leftovers promptly in shallow containers. Don't play chicken with that turkey. Be food safe!

For more information on turkey preparation or storage or to receive a free copy of "Turkey Talk," contact (insert your agency name and phone number here) or check your University of Wyoming Cooperative Extension Service food and nutrition website at www.uwyo.edu/cesnutrition. You can also contact USDA's Meat and Poultry Hotline toll free at 888-MPHotline (888-674-6854).

Wyoming Food Safety Coalition training members are from Department of Family and Consumer Sciences, University of Wyoming Cooperative Extension Service; Wyoming Department of Agriculture; and City/County Health Departments.

The University of Wyoming and United States Department of Agriculture cooperating.

The University of Wyoming is an equal opportunity/affirmative action institution.

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