UpDate - Vol. 12, No. 12, Page 6                       
November 19, 1992                                      
Turkey talk; Avoid shortcuts, cook the safe, traditional way
                                                       
     Sue Snider, Cooperative Extension food and nutrition specialist,
warns holiday cooks to take care when cooking poultry.       
     Thawing and cooking a large turkey takes more time than the
average cook is used to, but that's no excuse for taking chances with
food safety, she says.                                       
     There are no real shortcuts in temperature or cooking times for
poultry. Meat should be cooked at a minimum of 325 degrees so the 
internal temperature reaches 180 degrees. Bacteria can multiply
rapidly in meat that drops to an internal temperature of 140 degrees
or below. Plan on 15 to 18 minutes per pound for unstuffed poultry.
Stuffed poultry must be cooked a minimum of 18 to 24 minutes per
pound.                                                       
     Ordinary brown bags are not approved for use as roasting bags, as
they may contain contaminants, the bag may break or it may be printed
with inks that could emit noxious fumes when heated. Only use bags
that are designed for oven roasting.                         
     The foolproof way to check for doneness is to use a meat
thermometer. It should register 180 degrees when inserted in the
thickest part of the thigh, not touching the bone. Or, prick the
thickest part of the inner thigh with a fork, and when the juices run
clear, the turkey is done.                                   
     "Thawing and storing are other areas where cooks can get in
trouble," Snider said. "Thawing on the counter is not safe. Meats can
reach temperatures at which bacteria thrive. Even if bacteria will be
killed in cooking, heat-tolerant toxins may be left behind and cause
illness."                                                    
     Poultry can be thawed safely in the refrigerator. Allow 24 hours
of defrosting time for every five pounds. For a faster way, thaw the
turkey in a large sink of cold water and change the water every half
hour. Only 30 minutes of defrosting time per pound will be needed.
     "Store foods immediately after eating," the specialist advised. 
"No food should stay out longer than two hours. Turkey will cool down
quickly and be easier to use if divided into meal-sized portions that
can be refrigerated or frozen."                              
     Snider also reminded cooks to be careful to avoid       
cross-contamination when preparing salads. Bacteria from poultry can
contaminate fresh fruits and vegetables if proper sanitation is not
practiced. Use hot, soapy water to wash chopping boards, dishes,
utensils and hands that have been in contact with uncooked poultry.
     For more information on poultry preparation and safe handling
practices, Cooperative Extension is offering a free fact sheet, "Safe
Turkey Shortcuts," and a USDA booklet, Talking About Turkey. Send 
requests for copies to: TURKEY, 101 Townsend Hall.           
     The USDA operates a meat and poultry hotline at 1-800-535-4555.
During November, the hotline will be staffed from 9 a.m.-5 p.m.,
Mondays-Fridays. The hotline also will be staffed from 9 a.m.-5 p.m.,
the weekend before Thanksgiving, Nov. 21 and 22, and from 8 a.m.-2
p.m., Thanksgiving Day.