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Features

Let’s talk turkey -- safe turkey

[NOV. 1, 2002] 

Cooking a stuffed turkey is riskier than cooking one not stuffed. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 F, possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing. For safety and uniform doneness, cook stuffing separately in a casserole.

The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated; chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

The safest way to cook stuffing is in a casserole in a 325 degree oven. The internal temperature of the stuffing must reach 165. If you choose to stuff your turkey, make sure it is stuffed loosely. Cook the turkey immediately after stuffing. Use a food thermometer to check the temperature in the innermost part of the thigh and in the center of the stuffing. Even if the innermost part of the thigh has reached a safe internal temperature of 180, the center of the stuffing inside the turkey may not have reached 165 and can cause foodborne illness. Continue to cook the stuffed turkey until the stuffing has reached 165.

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Standing time

For quality, you may choose to let the turkey stand for 20 minutes to let juices set. If your turkey is stuffed, the temperature of the stuffing will also continue to rise during this time. Remove all the stuffing from the turkey immediately after standing time.

Refrigerate stuffing in shallow containers. Use leftover stuffing within one to two days for best quality.

Buying stuffed turkeys without the USDA or state mark of inspection is not recommended. Turkeys purchased stuffed and frozen that have the USDA or state mark of inspection on the packaging are safe because they have been processed under controlled conditions. These turkeys should not be thawed before cooking. Follow package directions for handling.

Meat and poultry hot line:

1 (800) 535-4555, toll-free nationwide

1 (800) 256-7072, TTY

USDA Food Safety and Inspection Service site:

www.fsis.usda.gov

[USDA "Food Safety Facts"
provided by the Logan County Health Department]

Animals for Adoption

Found dog

Rescuers seek dog owner

We are seeking help in finding the owner of a dog found on Monday, Sept. 16, wandering on Old 66 near the Burwell office building. The dog, an unaltered male poodle/terrier or schnauzer mix, was thin and wet, as if he had been out loose for a few days. He had no collar. He was very willing to go with the woman who stopped to rescue him from the highway. He is very friendly and seems to be house-trained. His mostly black fur had been clipped within the last month, so somebody had been caring for him in the recent past.

We have contacted local groomers, vets and animal control with no response so far. If no one claims him soon, we will find a new home for him. The owner can contact us at 735-1413, Monday-Friday, 8 a.m. to 4 p.m.

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