Food Safety Focus | Turkey Myths
Hello All!
I hope this message finds all of you and your families safe and well.
In this food safety focus, we will take a close look at some common myths surrounding some
food safety practices around the holidays.
Myth #1 – I can thaw my turkey on the counter, no problem… Wrong! The inside of the turkey
can still be frozen while the outside skin is in the danger zone. Harmful bacteria can begin to
grow rapidly between 40 and 140 degrees F so it is best to thaw out your turkey in the fridge,
where the outside of the bird can remain cool while the inside is thawing out. Allow 24hrs for
every 4 to 5 pounds of turkey you are thawing out in the fridge.
Myth #2 – Washing my turkey is an effective way to remove bacteria… Sorry, wrong again! It
is virtually impossible to clean all that bacteria off a turkey with water. You need to cook the
turkey to a safe temperature to kill all bacteria present (kill-step). Bacteria can spread all over
your sink and anything else that is splashed while rinsing. If you are still bent on a turkey bath,
make sure you disinfect your sink thoroughly afterward. Also make sure there is nothing around
your sink and turkey while you wash, to prevent any cross contamination.
Myth #3 – I have a pop up timer on my turkey and that’s all I need… Not exactly! Pop-up
timers are disposable thermometers used to measure a turkey’s temperature and are a great tool
to have. However, we still need to use a food thermometer to make sure the internal temperature
of the turkey is 165 degrees F in the thickest part of the breast, the innermost part of the thigh
and the innermost part of the wing.
Four steps to food safety, as stated by the USDA are:
- Clean – Wash hands with soap and warm water for at least 20 seconds before touching food.
- Separate – Keep raw meats and poultry away from fruits and vegetables.
- Cook – Turkey is safe to eat once it reaches an internal temperature of 165 F.
- Chill – Refrigerate any leftovers within two hours. Cut up any leftover turkey, to help cool faster
- in the fridge.
Thanks for all you do every Day and I hope all of you have a wonderful and safe Thanksgiving!
Justin
Food Safety Manager
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