Turkey cooking recommendations have changed

The Thanksgiving Day menu -- turkey, dressing, mashed potatoes and gravy, green beans--typically stays pretty much the same. But some of the recommendations for preparing the meal have changed this year.

The United States Department of Agriculture's Food Safety and Inspection Service has eliminated the recommendation for washing raw meat and poultry, including raw turkey, before placing it in the oven. Previously, consumers were advised to rinse the raw turkey under cool running water before cooking. Eliminating this step reduces the risk of cross contamination from rinse water being splashed around the sink and on the adjoining counter or other foods. The heat during the roasting process will kill any bacteria present.

Another change is the recommendation for the internal cooking temperature for turkey and other poultry products. Now the USDA recommends cooking all poultry products to an internal temperature of 165 degrees. Previously, different temperatures were recommended for different poultry parts such as breasts, thighs, wings and whole birds.

The only sure way to tell if meat and poultry are cooked to recommended temperatures is by using a food thermometer. Food thermometers, some of which are very inexpensive, are available at hardware, kitchenware, discount and department stores and at many supermarkets. Not only does a meat thermometer indicate when the turkey is cooked to a safe temperature, it also insures that the turkey is not overcooked so it becomes dry and tough.

A food thermometer should be inserted into the innermost part of the thigh and wing as well as the thickest part of the breast, but not touching the bone. With a turkey breast, insert the probe into the thickest part of the breast, being sure not to touch the bone.

The pop-up timer packaged with a turkey isn't as reliable as a food thermometer. The pop-up timer has a short probe that isn't usually deep enough to get an accurate temperature reading.

Information on choosing and using a food thermometer is available on the K-State Research and Extension Web site that can be found at www.oznet.ksu.edu/foodsafety/fst.htm.

If you haven't decided what to serve for a holiday meal, "turducken" might be a tasty conversation piece at the dinner table. Turducken is a deboned stuffed chicken inside a deboned stuffed duck inside a deboned stuffed turkey. Usually the tip ends of the turkey leg bones and the first two wing joints are left on the turkey so that after assembly, the finished product resembles a whole turkey. Or, it can be made into a boneless roll. The idea for this product originally came from Louisiana.

The Extension office on first floor of the courthouse has all the most current information on thawing, stuffing, cooking, and handling leftover turkey. These fact sheets are also available on the web at www.fsis.usda.gov/Fact_Sheets

If you'd like a magnet listing internal cooking temperatures for various kinds of meat, stop by the Extension office. The magnet can be placed on your oven or range hood so it's always handy. For any information on food preparation, nutrition, and food safety, contact the Extension office on first floor of the courthouse or call (620) 223-3720.