Poultry: How to Handle, Prepare and Cook
Safely
Overview
Ohio’s poultry industry has a production value of more than $600
million and is the fastest-growing sector of animal agriculture.
Ohio ranks 11th nationally in turkey production with approximately
4.7 million birds and produces 11 percent of the chicken consumed by
Ohioans each year.
About
turkey safety and turkey handling
From turkey cutlets and deli meats to turkey sausage and whole
birds, consumers can be assured that they are getting their money's
worth. Turkey is a nutrient-dense, low-fat, high-protein food that
is available at a relatively low price. To assure maximum enjoyment
of your turkey products, follow these recommended practices for
buying, storing, and preparing turkey.
Buying turkey safely (National Turkey
Federation)
Check the date stamp:
- A “sell by” date tells the
store how long to display the product for sale. Consumers should
buy the product before the date expires.
- A “best if used by (or before)” date
is for best flavor or quality.
- A “use-by” date is the last
date recommended for the use of the product while at peak
quality.
- Take the food home immediately after purchase and
refrigerate it promptly under 40º F.
Place turkey in the coldest part of the refrigerator, which
could be either the meat/poultry drawer or the bottom shelf.
Turkey
preparation and storage (From USDA)
- Clean – Wash hands, surfaces and utensils
often to avoid spreading bacteria when preparing food.
- Separate – Use different cutting boards for
raw meat, poultry, seafood, and veggies.
- Cook – You can’t tell it’s done by how it
looks! Use a food thermometer. Every part of the turkey should
reach a minimum internal temperature of 165°F.
- Chill – Keep the fridge at 40°F degrees or
below.
Thawing tips
(From National Turkey Federation)
Never defrost turkey on the counter.
- The refrigerator thawing method is the safest and will
result in the best finished product. Whole turkey takes about 24
hours per four to five pounds to thaw in the refrigerator.
- In cold water, changed every 30 minutes, turkey takes about
30 minutes per pound to thaw.
- When using a microwave to thaw a turkey, follow the
manufacturer's instructions for the size turkey that will fit in
your oven, the minutes per pound and the power level to use.
Turkey thawed in the microwave should be cooked immediately.
Safely stuffed turkey
- Stuffing should be prepared and stuffed into the turkey
immediately before it’s placed in the oven for cooking. If
preparing the stuffing ahead of time, wet and dry ingredients
should be refrigerated separately and combined right before
stuffing the turkey.
- Stuff the turkey loosely, about 3/4 cup stuffing per pound
of turkey.
When is the turkey done?
- Use a two-step test for turkey doneness:
- First, insert a meat thermometer into the deepest
portion of the thigh, not touching bone, and allow it to
come to temperature for an accurate reading.
- Second, once the thigh has reached 180° F, move the
thermometer to the center of the stuffing.
- Once the stuffing has reached 165° F, the turkey should be
removed from the oven.
How should leftovers be stored and how long will they
keep?
Leftovers should be stored in shallow containers and refrigerated
or frozen within two hours of cooking. Remove the stuffing and carve
the extra turkey meat from the bones. Use cooked turkey and stuffing
within 3-4 days and gravy in 1-2 days. Cooked turkey keeps for 3-4
months in the freezer.
Turkey
fryers (From Underwriters Laboratories)
Underwriters Laboratories Inc.'s (UL) safety experts are
concerned that backyard chefs may be sacrificing safety for good
taste.
- Many units easily tip over, spilling the hot oil within the
cooking pot.
- If the cooking pot is overfilled with oil, the oil may spill
out of the unit when the turkey is placed into the cooking pot.
Oil may hit the burner/flames causing a fire to engulf the
entire unit.
- Partially frozen turkeys placed into the fryer can cause a
spillover effect. This too, may result in an extensive fire.
- With no thermostat controls, the units also have the
potential to overheat the oil to the point of combustion.
- The sides of the cooking pot, lid and pot handles get
dangerously hot, posing severe burn hazards.
If you absolutely must use a turkey fryer, here are some
tips for safer use
- Always use outdoors a safe distance from buildings and any
other material that can burn.
- Never use on wooden decks or in garages.
- Make sure the fryers are used on a flat surface.
- Never leave the fryer unattended.
- Never let children or pets near the fryer when in use and
for hours after.
- Do not overfill the fryer.
- Use well-insulated potholders or oven mitts. If possible,
wear safety goggles to protect your eyes from oil splatter.
- Make sure the turkey is completely thawed and be careful
with marinades. Oil and water don't mix, and water causes oil to
spill over, causing a fire or even an explosion hazard.
- Keep an all-purpose fire extinguisher nearby. Never use
water to extinguish a grease fire.
About
chicken safety
and chicken handling
Chicken, like all fresh meats, is perishable and should be
handled with care to maintain top quality. Here are some basic
things to remember:
Buying and
storing chicken
safely
- When you're out, grocery shop last. Never leave chicken in a
hot car. Refrigerate immediately on reaching home to help
maintain the highest quality.
- Refrigerate raw chicken promptly; never leave it on the
countertop at room temperature.
- Packaged fresh chicken can be refrigerated in original
wrappings in the coldest part of the refrigerator.
Handling
- Cooked, cut-up chicken is at its best refrigerated for no
longer than two days; whole cooked chicken, an additional day.
- If chicken is stuffed, remove stuffing to a separate
container before refrigerating.
- Freeze uncooked chicken if it is not to be used within two
days.
- If chicken parts are wrapped separately in foil before
freezing, it is easier to select just the right number and kind
of parts for a single meal. Plastic sandwich bags are also good
for holding a single chicken part; then gather the individual
parts together in a larger plastic freezer bag or wrap in heavy
duty foil and label before freezing. Be sure to press air out of
package before sealing.
- Cooked chicken should be prepared for freezing the same way
except when made with sauce or gravy. Then it's best to pack in
a rigid container with a secure, tight-fitting lid. Keep frozen
until time to thaw or cook.
Thawing tips
- Thaw chicken in the refrigerator (not on the countertop) or
in cold water. It takes approximately 24 hours to thaw a four
pound chicken in the refrigerator; cut-up parts, 3-9 hours.
- Chicken may also be safely thawed in cold water. Place
chicken in its original wrap or watertight plastic bag in cold
water; change water often. It takes about 2 hours to thaw a
whole chicken.
- For quick thawing of chicken (raw or cooked), use the
microwave. Thawing time varies according to form in which
chicken is frozen (whole or parts; number of parts frozen
together). Use defrost or medium-low setting. Microwave 2
minutes; let stand 2 minutes. Repeat if needed. Turn chicken and
separate parts as it thaws, taking care that it does not begin
to cook. Defrosted chicken feels soft and moist and is cold but
not hard and stiff.
- It is not recommended that either cooked or uncooked chicken
be refrozen once it has been thawed. If improperly stored or
handled, quality can be affected.
Cooking tips
- Always cook chicken well-done, not medium or rare. If using
a meat thermometer, the internal temperature should reach 180°F
for chicken with bone in; 170°F for bone-in parts and 160°F for
boneless parts.
- To check visually for doneness without use of a thermometer,
pierce chicken with fork; juices should run clear when fork is
inserted with ease.
- Never leave chicken at room temperature for more than 2
hours. If not eaten immediately, cooked chicken should be kept
either hot (between 140°F and 165°F) or refrigerated at 40°F or
less.
- If cooked chicken is to be transported to a picnic or other
dining site, place in an insulated container or ice chest until
ready to eat. Keep chicken below 40°F or above 140°F.
- When barbecuing chicken outdoors, keep refrigerated until
ready to cook. Do not place cooked chicken on same plate used to
transport raw chicken to grill.
- Always wash hands, countertops, cutting boards, knives and
other utensils used in preparing raw chicken before they come in
contact with other raw or cooked foods.
Storing leftovers
- If leftovers are to be reheated, cover to retain moisture
and to ensure that chicken is heated all the way through. Bring
gravies to a rolling boil before serving.
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