The Central District Health Department reminds Treasure Valley residents of some food safety techniques that will help ensure your holidays are safe and healthy.

The Turkey

Most people buy frozen turkeys.  There are three basic methods of thawing turkeys safely so they'll be ready to put in the oven:

• Refrigerator: Generally, allow about 24 hours for every 4 to 5 pounds of turkey in a refrigerator at 40° and more time if the temperature is cooler.
• Cold water: Generally, allow 30 minutes per pound of turkey.  Leave it in the plastic wrap it came in or wrap securely so that water isn't allowed to leak through.  Submerge the turkey in cold tap water and change the water every 30 minutes until thawed.  Cook turkey immediately after it is thawed.  Do not refreeze.
• Microwave: Check the owner's manual for the size of turkey that will fit in your microwave oven, the minutes per pound, and the power level for thawing. Remove all outside wrapping. Place on a microwave-safe dish to catch any juices that may leak out. Cook the turkey immediately.  Do not refreeze or refrigerate the turkey after thawing in a microwave oven.

The most common method of preparing turkey is to roast it in the oven.  These tips are designed for that type of cooking, but also provide general guidelines for safe food handling regardless of how the bird is prepared.

• Set the oven temperature to no lower than 325°.
• Place the turkey or turkey breast on a rack in a shallow roasting pan.
• For more even cooking, it is recommended that the stuffing be cooked outside the bird in a casserole. If you choose to stuff the turkey, use a food thermometer to make sure the center of the stuffing reaches 165°.
• The whole turkey should be cooked to 165°.  To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.

• Discard any turkey, stuffing and gravy left out at room temperature for more than two hours.
• Divide the leftovers into smaller portions.  Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days.