Also in Food Safety:
- Barbecue & Food Safety
- Beef From Farm To Table
- Bse Bovine Spongiform Encephalopathy Mad Cow Disease
- Campylobacter Questions & Answers
- Chicken
- Cooking For Groups
- Cooking Safely In The Microwave Oven
- Egg Products & Food Safety
- Egg Products Preparation
- EGovernment at FSIS & USDA
- Emergency Preparedness
- Food Labeling
- Food Product Dating
- Food Safety & Security What Consumers Need To Know
- Foodborne Illness Peaks In Summer Why
- Foodborne Illness What Consumers Need To Know
- Freezing & Food Safety
- Fresh Pork from Farm to Table
- FSIS Food Recalls
- Giblets
- Ground Beef
- Ham & Food Safety
- Handling Food Safely On The Road
- Holiday or Party Buffets
- Hot Dogs & Food Safety
- Introduction Of The Consumer Safety Officer
- Keeping Food Safe During an Emergency
- Kitchen Thermometers
- Let's Talk Turkey
- Mail Order Food Safety
- Meat Preparation
- Molds On Food: Are They Dangerous?
- Parasites & Foodborne Illness
- Poultry: Basting, Brining, & Marinating
- Preparing For A Weather Emergency
- Protect Your Baby & Yourself From Listeriosis
- Risk Analysis
- Safe Food Handling
- Seasonal Food Safety
- Shell Eggs From Farm To Table
- Slaughter Inspection 101
- Slow Cookers & Food Safety
- The Poultry Label Says "Fresh"
- Use A Food Thermometer
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Barbecue & Food Safety ✔X Egg Products & Food Safety ✔X Freezing & Food Safety ✔X FSIS Food Recalls ✔X Ham & Food Safety ✔X Holiday or Party Buffets ✔X Hot Dogs & Food Safety ✔X Let's Talk Turkey ✔X Meat Preparation ✔X Poultry Preparation ✔X Seasonal Food Safety ✔X Slow Cookers & Food Safety ✔X
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Food Thermometer Essential When Stuffing a Turkey
Food Safety & Inspection Service — FSIS fact sheet describes how to safely handle dressing or stuffing when preparing a turkey or other whole poultry. For optimal safety and uniform doneness, cook stuffing separately. However, if stuffing a turkey, Cooking a home-stuffed turkey is ...More…
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Safe Methods for Thawing
Food Safety & Inspection Service — Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again. A package of . ...More…
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ROASTING INSTRUCTIONS
Food Safety & Inspection Service — Many variables can affect the roasting time of a whole turkey: The depth and size of the pan can reduce heat circulation to all areas of the turkey. The use of a foil tent for the entire time can slow cooking. The rack position can have an affect ...More…
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Take-out Dinners Hot from the Oven
Food Safety & Inspection Service — Basic information about food safety and pre-cooked or to-go meals such as a turkey dinner. Pick up the food hot and keep it hot. Keeping food warm is not enough. Harmful bacteria multiply fastest between 40 and 140 °F. Set oven temperature high ...More…
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Refrigerator -
Food Safety & Inspection Service — Callers ask hundreds of other questions about turkeys - from the time they are hatched on the farm until they make it home to the freezer. Although turkey is enjoyed year round, the peak time for buying, cooking, and storing whole turkeys is the ...More…
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Turkey Alternate Routes to the Table
Food Safety & Inspection Service — Just as a detour causes a car to take an alternate route, circumstances can alter the chosen cooking method for a turkey. An oven may fail at an inopportune time, a power outage may occur, and more than one large food item may need cooking. The ...More…
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Let's Talk Turkey
Food Safety & Inspection Service — Buy your turkey only 1 to 2 days before you plan to cook it. Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak. If not handled properly, any harmful bacteria that ...More…
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Why is Poultry Lighter in Color Than Beef?
Food Safety & Inspection Service — The color pink in cooked turkey meat raises a "red flag" to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush. Numerous callers ...More…
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Safe Handling of Turducken Ingredients
Food Safety & Inspection Service — Safe handling and preparation tips for this specialty item, is a deboned stuffed chicken inside a deboned stuffed duck inside a deboned stuffed turkey. Club sandwiches, lasagna, and eggs Benedict are examples of foods assembled in layers. ...More…
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Ratites (Emu, Ostrich, and Rhea)
Food Safety & Inspection Service — Safe food handling considerations for ratites (large flightless birds). Red meat is now on the "wing" into innovative restaurants and some meat markets. The latest in meat products is from the "ratite" family of flightless birds. ...More…
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Poultry: Basting, Brining, & Marinating
Food Safety & Inspection Service — People are always on the lookout for new and interesting ways to prepare old standards like chicken and turkey. Several methods have become popular in recent years, which involve the use of a liquid to change or improve the flavor, taste, ...More…
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Hock Locks & Other Accoutrements
Food Safety & Inspection Service — Examples of questions related to hock locks and other functional items used by food manufacturers. Hock locks are just one of the many functional items-made from a variety of plastics, metal, paper, and cotton-that producers may use on their ...More…