Turkey Tips

With Thanksgiving quickly approaching, it is time to plan your holiday meal. Whether this is your first or fiftieth year in charge of baking the bird, it is always a good idea to read over a few tips for cooking and safety before you get started.

Determining what size turkey you need based on how many you plan to feed is one of the most important parts of planning your Thanksgiving meal. You should plan for 1-1.5 lbs. of turkey per person. If you are nervous about not having enough, plan for the higher end because you can always get creative with leftovers. If you prefer to purchase a fresh turkey, you need to purchase it 1-2 days before cooking and you need to make sure you have a supplier with an availability guarantee. If you purchase a frozen turkey, remember to keep it frozen until you are ready for it to thaw. For food safety reasons, it is recommended that you not purchase a pre-stuffed turkey.

If you are cooking a frozen turkey, remember to include time for your turkey to thaw. For every 5 lbs. of turkey, you will need roughly 24 hours of thaw time. The safest way to thaw a frozen whole turkey is in the refrigerator (set to 40° F). Make sure you place it on the bottom shelf to prevent the spread of bacteria. A refrigerator thawed turkey is good for one to two days before cooking.

If you find yourself short on time, you can thaw your turkey in cold water or in the microwave. To thaw in cold water, allow 30 minutes per pound of turkey. Place the turkey in a leak-proof plastic bag and change the cold tap water every 30 minutes. Do not use hot water to thaw. If you choose to thaw your turkey in the microwave, follow the manufacturer’s defrosting instructions and plan to cook it immediately.

Thawing in the Refrigerator:

• 8 to 12 pounds = 1 to 2 days
• 12 to 16 pounds = 2 to 3 days
• 16 to 20 pounds = 3 to 4 days
• 20 to 24 pounds = 4 to 5 days            

Thawing in Cold Water:

• 8 to 12 pounds = 4 to 6 hours
• 12 to 16 pounds = 6 to 8 hours
• 16 to 20 pounds = 8 to 10 hours
• 20 to 24 pounds = 10 to 12 hours

After thawing, you should remove the bag of giblets and the neck. You do not need to rinse your turkey. Bacteria may be present inside and outside of the turkey and it cannot be washed off. The only way to destroy bacteria is to cook your turkey to at least 165° F. Remember to wash your hands before and after handling your turkey.  

Now that you have your turkey thawed and ready to cook! Oven roasting is one of the most popular and easiest methods of cooking your turkey. With your oven at 325° F, insert an oven-proof meat thermometer into the thickest part of the breast or inner thigh, add a ½ cup of water to your pan, and season your meat. Cover your turkey with a lid or aluminum foil tent for the first hour and a half to keep it moist, remove it later for a crispy skin. Recover the turkey when it reaches the desired color.

Oven Time:

• 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 ½ to 5 hours

When cooking your turkey, temperature is the most important thing to remember. Turkey meat must reach at least 165° F to kill harmful bacteria. Check the temperature in several areas to be safe. Insert an instant read thermometer into the thickest part of the breast, thigh (away from the bone), and innermost part of the wing, wait 20 seconds, and check the temperature. If you cook stuffing with your bird (inside or outside), it must also reach 165° F. If you do not have a meat thermometer, swing by the Rains County AgriLife Extension office.

Allow your cooked turkey to rest for 20 minutes before carving to allow the juices to reabsorb. Resting your turkey will also make it easier to carve.

Store any leftovers in the refrigerator within two hours of preparation or one hour if the temperature outside is above 90° F. Properly refrigerated leftovers should be used within three to four days and frozen leftovers should be used within 6 months for best quality.

If you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains County AgriLife on Facebook.

Worksite Food Safety

 As we move closer to June, we move into National Safety Month; a month dedicated to preventing causes of workplace injury. Spending so much time in our workplace lends itself to eating, cooking, and storing food in that workplace and the cornerstone of food safety is the refrigerator. 

Improperly stored food is one of the causes of 48 million cases of food borne illness in the US each year. 128,000 of those cases lead to hospitalizations and 3,000 result in death. Keeping your worksite refrigerator clean, organized, and working properly can help keep you and your co-workers healthy. Here are a few tips to remember about your refrigerator:

• Fridge Basics - For workplace refrigerators and those at home, a refrigerator thermometer is recommended to assure that the internal temperature stays at 40 degrees Fahrenheit (F) or lower. Food kept in between 40 degrees F and 140 degrees F for longer than two hours is no longer safe to eat. Such a rule is good to remember after parties and celebrations when large amounts are served. 
• Proper Placement - Raw meat, poultry and fish should be kept on the bottom of the fridge to prevent any liquids from leaking and contaminating any food, but especially food that will be consumed without cooking.  
• Cool Down Quick - Large quantities of hot food, like a pot of soup or a large cut of meat should be divided into smaller portions to cool down more efficiently, thus spending less time in the “temperature danger zone”, between 40 degrees F and 140 degrees F. Small portions of hot food can be put into the fridge and should be covered to prevent drying out and picking up odors from other foods. 
• Check Expiration Dates - Regularly check expiration dates on perishable items and discard any that are past their prime.
• Wipe Weekly - Finally, leftovers are only good for 3-4 days. Shared workplace refrigerators should be emptied of leftovers at least once a week. Shelves can be wiped down with a bleach solution (2 teaspoons of bleach and 16 ounces of water) or cleaning product containing bleach. If using a homemade bleach solution, let the product sit on the surface for two minutes, then wipe dry. 

The office refrigerator is a great convenience and can help add healthy options to your workday meals, but it is often overlooked as a place that can harm your health. Taking these steps can help make your lunchtime food safe and flavorful. And remember… when in doubt, throw it out! 

If you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains County AgriLife on Facebook.

Thanksgiving Food Safety

Thanksgiving is a time for family, friends, and feasting, but nothing can ruin the holiday spirit faster than a foodborne illness outbreak. As you prepare to create a memorable Thanksgiving feast, it is crucial to prioritize food safety. Here we will explore the importance of food safety during the holiday season and provide practical tips to ensure your Thanksgiving meal is not only delicious but safe for everyone to enjoy.

Foodborne illnesses are more common than many people realize, and they can result from improper food handling, storage, and cooking. During Thanksgiving, the risks can be heightened due to the complexity and volume of food being prepared. Here are some key reasons to prioritize food safety on this holiday:

• Large gatherings: Thanksgiving often involves hosting or attending gatherings with numerous guests, which increases the chances of foodborne illnesses spreading if precautions are not taken.
• A variety of dishes: Thanksgiving meals often include a wide array of dishes, each with its own unique safety considerations. From turkey and stuffing to sides and desserts, it's essential to be vigilant with all components of the meal.
• Leftovers: Thanksgiving leftovers are a cherished tradition, but if not handled and stored properly, they can become a source of foodborne illness in the days following the holiday.

Tips for Thanksgiving Food Safety

1. Thawing Your Turkey: If you're serving turkey, ensure it is safely thawed. The safest method is to thaw it in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey. You can also use the cold-water method, changing the water every 30 minutes.
2. Handwashing: Frequent handwashing is one of the simplest yet most effective ways to prevent contamination. Encourage everyone in the kitchen to wash their hands before handling food, especially after handling raw meat.
3. Cross-Contamination: Keep raw meat separate from ready-to-eat foods and use different cutting boards and utensils to avoid cross-contamination. Sanitize surfaces and utensils after contact with raw meat.
4. Safe Cooking Temperatures: Invest in a meat thermometer to ensure the turkey and other meats are cooked to a safe internal temperature. The turkey should reach at least 165°F in the thickest part of the thigh.
5. Stuffing Safety: If you stuff your turkey, make sure the stuffing reaches 165°F as well. It's often safer to cook stuffing separately from the bird to ensure proper cooking.
6. Keep Hot Foods Hot, Cold Foods Cold: Bacteria thrive at temperatures between 40°F and 140°F. Ensure hot dishes remain above 140°F, and cold dishes stay below 40°F. Use chafing dishes, warming trays, or ice baths as needed.
7. Leftover Storage: Promptly refrigerate or freeze leftovers within two hours of cooking. Divide large portions into smaller containers for faster cooling. Consume leftovers within 3-4 days or freeze them for longer storage.
8. Be Allergen Aware: If any of your guests have food allergies or sensitivities, take extra precautions to avoid cross-contact. Label dishes with allergen information and keep allergen-free dishes separate.

Thanksgiving is a time for gratitude, joy, and delicious food. However, it's essential to remember that the enjoyment of the holiday hinges on food safety. By following these tips and being vigilant in the kitchen, you can ensure that your Thanksgiving celebration is not only memorable but also free from the risks of foodborne illnesses. Prioritizing food safety is a small investment that can result in a healthy and happy holiday season for all.

If you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains County AgriLife on Facebook.

Let's Talk Turkey!

Even though Thanksgiving is quickly approaching, if you have not started your holiday meal planning, it is not too late! While you may still pay more for your turkey this year, the good news is you should not have as much difficulty finding one as earlier expected. So, whether this is your first or fiftieth year in charge of baking the bird, these turkey tips will help make your gathering safe and tasty.  

One of the most important parts of buying a turkey is figuring out what size you need based on how many you plan to feed. Generally, you should plan for 1-1.5 lbs. per person. If you are nervous about not having enough, plan for the higher end and if needed, you can get creative with your leftovers! If you prefer to purchase a fresh turkey, you need to purchase it 1-2 days before cooking and you need to make sure you have a supplier with an availability guarantee. If you purchase a frozen turkey, remember to keep it frozen until you are ready for it to thaw. For food safety reasons, it is recommended that you not purchase a pre-stuffed turkey.

Another extremely important part of Thanksgiving planning is remembering to include time for your turkey to thaw. For every 5 lbs. of turkey, you will need roughly 24 hours of thaw time. The safest way to thaw a frozen whole turkey is in the refrigerator (set to 40^° F). Make sure you place it on the bottom shelf to prevent the spread of bacteria. A refrigerator thawed turkey is good for one to two days before cooking.

If you find yourself short on time, you can thaw your turkey in cold water or in the microwave. To thaw in cold water, allow 30 minutes per pound of turkey. Place the turkey in a leak-proof plastic bag and change the cold tap water every 30 minutes. Do not use hot water to thaw. If you choose to thaw your turkey in the microwave, follow the manufacturer’s defrosting instructions and plan to cook it immediately.

Thawing in the Refrigerator: 8 to 12 pounds = 1 to 2 days 12 to 16 pounds = 2 to 3 days 16 to 20 pounds = 3 to 4 days 20 to 24 pounds = 4 to 5 days

Thawing in Cold Water: 8 to 12 pounds = 4 to 6 hours 12 to 16 pounds = 6 to 8 hours 16 to 20 pounds = 8 to 10 hours 20 to 24 pounds = 10 to 12 hours

After thawing, you should remove the bag of giblets and the neck. You do not need to rinse your turkey. Bacteria may be present inside and outside of the turkey and it cannot be washed off. The only way to destroy bacteria is to cook your turkey to at least 165^° F. Remember to wash your hands before and after handling your turkey.   

Now that you have your turkey thawed and ready to cook, you need to decide how you plan to cook it – oven, smoker, or fryer! Below are a few oven-cooking turkey tip; if you need tips on smoking or frying, please feel free to contact the Rains County Extension office.

Oven roasting is one of the most popular and easiest methods of cooking your turkey. With your oven at 325^° F, insert an oven-proof meat thermometer into the thickest part of the breast or inner thigh, add a ½ cup of water to your pan, and season your meat. Cover your turkey with a lid or aluminum foil tent for the first hour and a half to keep it moist, remove it later for a crispy skin. Recover the turkey when it reaches the desired color.

Oven Time:

• 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 ½ to 5 hours

When cooking your turkey, temperature is the most important thing to remember. Turkey meat must reach at least 165^° F to kill harmful bacteria. Check the temperature in several areas to be safe. Insert an instant read thermometer into the thickest part of the breast, thigh (away from the bone), and innermost part of the wing, wait 20 seconds, and check the temperature. If you cook stuffing with your bird (inside or outside), it must also reach 165^° F.

Allow your cooked turkey to rest for 20 minutes before carving to allow the juices to reabsorb. Resting your turkey will also make it easier to carve. Store any leftovers in the refrigerator within two hours of preparation or one hour if the temperature outside is above 90^° F. Properly refrigerated leftovers should be used within three to four days and frozen leftovers should be used within 6 months for best quality.

If you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains County AgriLife on Facebook.

July is National Grilling Month

It is a time to celebrate with family, friends, and your favorite food. This month, go outdoors! Breathe in fresh air and enjoy what nature has to offer with flavors from the grill.

Grilling offers the opportunity to eat a varied selection of proteins such as beef, chicken, wild game, seafood, or tofu. Make sure you expand your options by grilling a variety of fruits and vegetables. You can also experiment with rubs, herbs, or marinades. Your options for grilling are endless, smoked or not, direct or indirect heat, or try a grilled salad. One tool all grillers should have in their toolbox is a thermometer. Food should reach a temperature hot enough to kill harmful bacteria and should be kept at 140°F until grilled food is served.

Recommended internal temperatures are:

• Beef, Pork, Lamb, Veal - 145°F    
• Hamburgers, Ground Beef - 160°F
• Fish - 145°F
• Poultry, Hot Dogs - 165°F

Keep in mind, food borne illnesses increase during summer months because bacteria multiply faster in warm temperatures. Grilling safely follows the same food safety measures used in the kitchen. Make sure you wash your hands before and after handling raw meat, keep raw meats, poultry, and seafood separate from ready-to-eat foods, refrigerate leftovers within 2 hours, and discard leftovers after 4 days.  Grilling is a healthier option than frying because much of the fat contained in or on the food drips out during the grilling process (lowering calories), while preserving vitamins and minerals. In addition to a healthy meal, outdoor grilling also provides an opportunity to spend time in fresh air with family and friends.

This July, take advantage of all the benefits that grilling has to offer.

• Grilling brings family and friends together.
• Grilling brings out smiles, cheerfulness, stress-relief, and uplifted moods.
• Grilling provides entertainment, time to visit with loved ones, and time to make memories.
• Grilling provides fresh air and Vitamin D (sunshine).
• Grilling provides an opportunity for children and teens to learn about cooking.

Texas A&M AgriLife Extension has a variety of helpful grilling resources and recipes, visit https://dinnertonight.tamu.edu/?s=grilling  and  https://bbq.tamu.edu/ to learn more.

If you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains County AgriLife on Facebook.

Food Preservation through Canning: Water Bath vs. Pressure

In a recent post, I discussed the basic science behind proper canning and the importance of testing your pressure canner dial gauge annually. This post, I will provide an overview of the two most common methods of food preservation, water bath and pressure canning. Understanding the difference in the two methods and knowing which to use for the product you are preserving will help safeguard those consuming the finished product. While I will not discuss detailed instructions for each process, as that is best done in person in a hands-on learning environment, this introductory information can help you prepare as you explore food preservation through canning.

Water bath canning uses boiling water (212° at sea-level). to preserve food. If you plan on processing acidic foods, such as fruits (jellies, jams, preserves, marmalades, and butters) tomatoes, pickles, and relishes, water bath is the recommended method. Microorganisms that cause acidic foods to spoil are destroyed by the heat produced from the boiling water.

Pressure canning uses pressure to process foods at a higher temperature (usually 240°) than water bath canning. If you plan on preserving low acidic foods, you want to use the pressure canning method. Examples of low acidic foods are vegetables, meats, poultry, and fish. Pressure canning will provide enough heat to kill bacteria that cause botulism and other types of spoilage. Although botulism is considered rare, it very serious and can be fatal. When using a pressure canner to preserve foods, it is important to read and follow the manufacturer’s instructions.

If canning in altitudes above 1000 feet, adjustments will need to be made as this changes the temperature at which water boils. Luckily, Rains and surrounding counties are far enough below 1000 feet to avoid this issue, but it is something to keep in mind if in another location. Additionally, each food has a specific processing time based on extensive research to determine food safety. Processing times must be followed exactly to avoid food safety and quality issues.

If you are interested in additional information on canning, please contact the Rains County Texas A&M AgriLife Extension office. If you like to do your own research, I recommend reviewing a copy of So Easy to Preserve (Andress & Harrison, 2020), a University of Georgia Extension publication. First released 1984, this publication is one of the most complete resources available on canning. In addition to step-by-step instructions, in-depth information, and problem solving, the 388-page book offers more than 185 recipes tested by highly trained Extension faculty.

As a reminder, it is important to test your dial gauge annually. The Rains County Texas A&M AgriLife Extension provides free dial gauge testing (for most dials). Please call (903) 473-4580 or email sarah.latham@ag.tamu.edu to set up a test time. Following your dial gauge test, you will receive written test results with instructions to adjust the pounds of pressure for proper cooking as well as information on replacement parts, if needed. Additionally, gaskets and plugs will be inspected. Overtime, rubber seals may become worn or brittle and need replacing. If needed, information on replacement parts will be provided.

In the meantime, if you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains County AgriLife on Facebook.

References:

Andress, E. & Harrison, J. (2020). So easy to preserve (6th Edition). University of Georgia Extension.

Food Preservation through Canning: Dial Gauge Testing

Canning is one of the easiest and most common methods of food preservation. Proper canning practices create a vacuum tight seal and preserve food by removing oxygen, destroying enzymes, and preventing growth of undesirable microorganisms, yeasts, and molds (National Center for Home Food Preservation, 2021). Canning has been in practice for centuries, but the USDA produced the first publication on home canning in 1909 (Andress & Kuhn, 1998). The two main types of canning include boiling-water (water bath) canners and pressure canners. Over the next few weeks, I will be discussing various aspects of food preservation through canning.

Over the past few years there has been an increased interest in backyard and community gardening across the country. Gardening attracts people for a variety of reasons; whether it be the security of growing your own food, the allure of consuming fresh fruits and vegetables, or the stress relief associated with working the soil, people are exploring gardening at an impressive rate. If you have ever grown a garden then you know it is not easy and if you are lucky enough to be rewarded with an abundance of your own produce, then you also understand the importance of food preservation.

Before getting into more specific topics, it is important to discuss dial gauge testing on your presser canner. As you handle and use your pressure canner the calibration of the dial gauge can become in accurate and should be tested each year before you begin the canning process. If your dial gauge is inaccurate (providing a lower or higher pressure reading), your food may not reach the proper temperature needed to kill harmful bacteria (lower pressure reading) or the temperature may get too high and overcook your food, resulting in quality and texture issues (higher pressure reading). Canning food at too low a pressure is a safety issue. If you have a pressure canner with a weighted gauge, you do not need to be check annually for accuracy as a weighted gauge does not get out of calibration.

The Rains County Texas A&M AgriLife Extension provides free dial gauge testing (for most dials). If you would like your pressure canner dial gauge tested, please call (903) 473-4580 or email sarah.latham@ag.tamu.edu to set up a test time. Following your dial gauge test, you will receive written test results with instructions to adjust the pounds of pressure for proper cooking as well as information on replacement parts, if needed.  Additionally, gaskets and plugs will be inspected. Overtime, rubber seals may become worn or brittle and need replacing. If needed, information on replacement parts will be provided.

Stay tuned for the next Food Preservation through Canning post discussing the difference between water bath and pressure canning methods.

In the meantime, if you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains CountyAgriLife on Facebook.

References:

National Center for Home Food Preservation. (2021) General Canning Information. https://nchfp.uga.edu/how/general.html

Andress, E. & Kuhn, G. (1998). Critical Review of Home Preservation Literature and Current Research. Athens, GA: University of Georgia, Cooperative Extension Service. 

Outdoor Cooking Safety

There are certain aromas that always signify the changing seasons, fireplaces burning, honeysuckle, fresh cut grass, and BBQ grills firing up.  As we move into warmer weather and you start cooking outdoors, here are a few safety tips to keep in mind.

Before you start cooking, the safest way to thaw frozen meat is in the refrigerator. Thawing meat on the counter or in hot water can lead to food borne illness because once items reach 40 degrees, any bacteria that may have been present are able to begin multiplying. Thawing in the refrigerator takes longer and requires advanced meal planning, creating a weekly meal plan can help. The same concept applies to marinating.  You always want to marinate in the refrigerator and not on the counter top. If you are carrying meat to cook at a different location, pack it with ice packs in a cooler and only pack what you can cook and eat that day. Also remember to keep meats separate from other foods and beverages. 

Washing your hands and cleaning utensils after contact with raw meat is important to minimize cross contamination. Cross contamination occurs when bacteria present on meat is transferred to other foods by hands, utensils, or surfaces. Clean all surfaces and utensils after they contact raw meat and before using them with cooked meat. 

When you cook meat, use a food thermometer to make sure the internal temperature gets high enough to make it safe to eat. Beef, pork, veal, lamb, steaks, chops, and roasts are safe to eat when the internal reaches 145 degrees, fish also needs to reach 145 degrees. Ground beef should reach 160 degrees and poultry should reach 165 degrees. Using a food thermometer is a simple way to keep cooking meat safe.

If you are not eating immediately after cooking, place it on the side of the grill off the coals or in an oven set at 200 degrees to keep the meat from dropping below 140 degrees. Keeping cooked meat warm is as important as keeping raw meat cold.

As nice as it is to sit and relax after enjoying your meal, there is one more step you need to do before you can kick your feet up. Any uneaten cooked meat needs to go in the refrigerator as soon as possible. Meat left out more than two hours should be thrown away; and if the weather is warm and above 90 degrees, you have even less time. Uneaten meat in above 90-degree weather should be refrigerated within one hour.

Remembering these easy tips can help keep your outdoor summer meals safe so you can relax and enjoy the fun!

If you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu.