Take precautions with Thanksgiving meal

IOWA CITY - Although you may want to relax after a satisfying Thanksgiving meal, you better hustle if the turkey's been on the table for a couple hours.

After two hours at room temperature, bacteria multiplies rapidly in a cooked turkey (or any food that changes temperature), says Jan Temple, Johnson County Extension nutrition and health program specialist.

“Hot needs to stay hot and cold needs to say cold,” she says.

At a food safety presentation at Grant Wood Elementary School earlier this month, Temple demonstrated how quickly bacteria grows by using popcorn kernels representing bateria.

The bags went from a few popcorn kernels to nearly full in just a matter of two hours.

Got questions?

Got questions?

• USDA Meat & Poultry Hotline: 1-(888) 674-6854
• Food Safety and Inspection Service Web site: http://www.fsis.usda.gov
• E-mail: mphotline.fsis@usda.gov
• Iowa State University Extension's AnswerLine: 1-(800) 262-3804
• Iowa State University Extension's Ask an Expert Web site: http://www.foodsafetyanswers.org

Similarly, in the first 20 minutes, there's only a small amount a bacteria in food, which is safe for most people, Temple says. Bacteria doubles every 20 minutes, so by the second hour, it “really starts to get out of control,” she says.

To beat bacteria, thoroughly wash your hands often for at least 20 seconds. Get in between your fingers and around the nails, says Temple.

There are three ways to safely thaw a turkey - in the refrigerator, in cold water or in the microwave oven.

When thawing in the refrigerator, allow 24 hours for every 4 to 5 pounds. In cold water, allow 30 minutes per pound.

Securely wrap the turkey and submerge in cold tap water. Change the water every 30 minutes.

If your microwave is big enough for a big bird, remove all outside wrapping, place turkey in a microwave-safe dish and follow owner's manual for power level and minutes per pound.

Leaving a turkey out at room temperature overnight to thaw is not recommended. The surface will thaw, but not the insides, increasing the risk of parts of the turkey still being raw while the rest is done, Temple says.

“The bacteria won't be killed enough while cooking in the oven,” she says.

Cook the turkey immediately after it is thawed.

Cooking times

Approximate times to cook an unstuffed turkey in an oven set at 325 degrees. Remember to use a food thermometer to check the internal temperature; it should be at least 165 degrees.

For a stuffed turkey, add 1/4 to 1/2 hour to the cooking time.Source: USDA Food Safety and Inspection Service

Cooking times

Approximate times to cook an unstuffed turkey in an oven set at 325 degrees. Remember to use a food thermometer to check the internal temperature; it should be at least 165 degrees.

• 4 to 8 pounds (breast) - 1 1/2 to 3 1/4 hours
• 8 to 12 pounds - 2 3/4 to 3 hours
• 12 to 14 pounds - 3 to 3 3/4 hours
• 14 to 18 pounds - 3 3/4 to 4 1/4 hours
• 18 to 20 pounds - 4 1/4 to 4 1/2 hours
• 20 to 24 pounds - 4 1/2 to 5 hours

For a stuffed turkey, add 1/4 to 1/2 hour to the cooking time.

Source: USDA Food Safety and Inspection Service

If preparing a fresh turkey, buy it no more than 1 or 2 days before cooking and keep it in the refrigerator until it goes in the oven.

A 12-to-14-pound turkey should be cooked about 3 to 3 3/4 hours at 325 degrees, according to the U.S. Department of Agriculture Food Inspection and Safety Service.

Check the temperature with a meat thermometer, Temple says.

“The magic number is 165 degrees for it to be safe,” Temple says. “Stick it in the thigh or thickest part of the leg.”

Turkey tips

• When planning how much turkey to purchase, allow 1 pound per person.
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended to cook the dressing in a casserole dish making sure it reaches an internal temperature of 165 degrees.
• A whole turkey is safe when cooked to a minimum internal temperature of the innermost part of the thigh, wing and thickest part of the breast with a food thermometer measures 165 degrees. A turkey with a “pop-up” indicator should also be measured with a food thermometer.
• It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.
• Discard any turkey, stuffing and gravy left out at room temperature longer than 2 hours.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy with 1 to 2 days. If freezing leftovers, use within 2 to 6 months for best quality.

Source: USDA Food Safety and Inspection Service

Turkey tips

• When planning how much turkey to purchase, allow 1 pound per person.
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended to cook the dressing in a casserole dish making sure it reaches an internal temperature of 165 degrees.
• A whole turkey is safe when cooked to a minimum internal temperature of the innermost part of the thigh, wing and thickest part of the breast with a food thermometer measures 165 degrees. A turkey with a “pop-up” indicator should also be measured with a food thermometer.
• It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.
• Discard any turkey, stuffing and gravy left out at room temperature longer than 2 hours.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy with 1 to 2 days. If freezing leftovers, use within 2 to 6 months for best quality.

Source: USDA Food Safety and Inspection Service

When putting leftover turkey in a container, don't pile it deeper than 2 inches, Temple says.

Food safety experts advise people to take the safety precautions seriously as food-borne illnesses occur more often than you may think.

“There's no such thing as the 24-hour flu,” says dietitian Kym Wroble. “It's food poisoning.”