USU Extension offers turkey-safety tips ahead of Thanksgiving

LOGAN - Households preparing a turkey for Thanksgiving can reduce the risk of salmonella by thawing, handling and cooking the bird correctly, according to a Nov. 13 USU Extension turkey tips (link) article by Darlene Christensen, an Extension associate professor.

Christensen wrote, "It is never safe to thaw turkey and other meat on the counter." The article says the safest thaw is in the refrigerator, in the original wrapper on a tray, allowing 24 hours for every 4 to 5 pounds, then cooking within one to two days. A faster option is a leak-proof bag in cold water, 30 minutes per pound, with the water changed every half-hour.

Roast at no lower than 325 degrees Fahrenheit and check the thigh with a meat thermometer; meat and stuffing should reach 165 degrees. Refrigerate leftovers promptly in shallow containers.

For questions, the article points readers to their county Extension office. The USU Extension Cache County office (link) is at 490 S. 500 W., Logan, 435-752-6263, open 8 a.m. to 5 p.m. Monday through Friday. The USDA Meat and Poultry Hotline is (888) 674-6854.

Source: USU Extension turkey tips (link); USU Extension Cache County office (link).