From the farm gate to the grocery store shelf, producers and retailers
adhere to strict standards to assure consumers top quality turkey
products. Once you get the product home, though, it's up to you to
handle it correctly to ensure these standards are maintained. Like
all raw meat, turkey can spoil quickly.
TIPS FOR
HANDLING TURKEY
• Fresh
turkey must be stored in the refrigerator and cooked within 2 to 3
days of purchase. Select meat packages that are cold and well wrapped.
• Labels on fresh turkey must indicate the year, month and
day of packaging. If you are buying fresh poultry, select those packaged
on the day you are in the store. Turkey labeled previously frozen
must be kept refrigerated and used within 48 hours of purchase.
• Fresh, unfrozen turkey should be stored in the coldest part
of the refrigerator, loosely covered with wax paper or in its original
wrapping.
• Leave frozen turkey in its original wrap and thaw in the
refrigerator or in cold water, never on the counter at room temperature.
When using the refrigerator method, place the turkey on a tray to
prevent juices from the thawing bird dripping into other foods. Allow
10 hours per kilogram (5 hours /lb) of turkey. Or completely cover
the turkey with cold water and change the water regularly. Allow 2
hours per kilogram (1 hour /LB). Once thawed,
refrigerate immediately and cook within 48 hours. Never refreeze uncooked
turkey.
• It is important to ensure the turkey is completely thawed
or the roasting and cooking times will be extended.
• Washing/rinsing meat and poultry prior to cooking is not
necessary and may promote cross-contamination to other foods. If you
choose to rinse raw poultry, be sure to wash sink and tap areas well
with hot, soapy water and disinfect with a bleach solution.
• Wash utensils, dishes and cutting board used for preparing
or cutting turkey with hot, soapy water. Then sanitize with a mixture
of 5 mL (1 tsp) bleach for 1 L (4 cups) of water. Rinse thoroughly
with hot water.
• Always wash hands in hot soapy water before and after
handling turkey.
COOKING
TURKEY
When
roasting, set oven no lower than 160þC (325þF). Roast until a meat
thermometer inserted into the thickest part of the inner thigh reads
77þC (170þF) for an unstuffed turkey or 82þC (180þF) for a stuffed
turkey.
Stuffing is most easily prepared separately and placed in a covered
baking dish to cook during the last half hour of the roasting time.
For those who prefer to stuff their turkey, prepare stuffing and spoon
into the body cavity just before roasting. Never stuff your turkey
the day /night before.
After cooking, keep the turkey hot, above 60þC (140þF), or refrigerate
below 4þC (40þF). Do not leave at room temperature for more than 2
hours.
QUICK
IDEAS FOR TURKEY
• Toss cubes of fresh turkey breast in low fat Italian style
salad dressing. Thread on skewers and barbeque until on longer pink.
• Marinate slices of turkey breast in teriyaki sauce and broil
or grill until no longer pink.
• Grill turkey breast and slice into a crispy green salad.
• Substitute ground turkey in your favorite recipe for lasagna,
chili, or spaghetti sauce for a lower fat version.
• Mix your favorite salad greens with cubed cooked turkey and
drizzle with low fat dressing.
• Stir fry turkey strips with your favorite vegetables and season
with soy sauce.
FOOD BORNE
ORGANISMS WHICH MAY BE FOUND IN TURKEY
These organisms may be found in turkey and could cause food borne
illness. Symptoms may include headaches and an upset stomach, if turkey
is not handled and cooked thoroughly:
CAMPYLOBACTER JEJUNI
Found in raw or undercooked poultry and sometimes in humans. Avoiding
cross contamination by cleanliness and thorough cooking prevents infection
by this bacterium.
SALMONELLA
Found in raw or undercooked poultry. Infections occur when these bacteria
are ingested and reproduce in the small intestine in numbers large
enough to cause symptoms of illness. Thorough cooking destroys Salmonella
bacteria.
STAPHLYOCOCCUS AUREUS
Carried by humans on the skin, in nasal passages and throats, infected
cuts and pimples. These bacteria are spread by improper food handling
and then can multiply in food producing a toxin which is not destroyed
by normal cooking temperatures. Always wash hands and utensils before
preparing and serving food. Refrigerate cooked food within two hours.
TURKEY
COOKING FACTS
A
Turkey
cutlet is a piece of meat that has been tenderized mechanically
and is available in breast and thigh portions.The fastest way to prepare
cutlets is to quickly pan-fry over moderate heat in 15 ml (1 tbsp)
oil 4 to 5 minutes per side or until the pink turns white. Lightly
season with lemon pepper, tarragon, thyme, cajan spice or spice of
choice.
Ground turkey is available in white
and dark meat. It is fresh meat that has been ground without the skin
in much the same manner as its red meat counterparts. It is a wonderful
low-fat alternate to other ground meats.
Turkey meat is very lean and will dry
out if overcooked. Use moderate heat and cook only until the pink
turns white. If you overcook turkey, it will be dry.
• Fresh
turkey must be stored in the refrigerator and cooked within 2 to 3
days of purchase. Select meat packages that are cold and well wrapped.
thawed,
refrigerate immediately and cook within 48 hours. Never refreeze uncooked
turkey.
When
roasting, set oven no lower than 160þC (325þF). Roast until a meat
thermometer inserted into the thickest part of the inner thigh reads
77þC (170þF) for an unstuffed turkey or 82þC (180þF) for a stuffed
turkey. 
Turkey
cutlet
