By: Katie Burns   Date: 11/18/11

Yesterday, in anticipation and preparation for Thanksgiving, we at IFIC took to Twitter with our friends from the National Turkey Federation for our second annual #turkeychat.  We covered a lot in the one-hour Twitter chat, from Thanksgiving preparation to what to do with leftovers; however, the most important message we covered is the importance of being food safe.   Thanksgiving finds many first-time chefs who many not be familiar with the steps involved in preparing a delicious and safe meal.  There are also many extended families who gather around the table, which may mean grandparents and grandchildren, both of whom are at an increased risk of foodborne illness.  Read on to find out how you can be sure your meal is nutritious, safe and enjoyable!

•         If you purchase frozen turkey, remember that it takes about 24 hours per 4-5 lbs of turkey to thaw.
      o   It’s recommended to thaw the turkey, still in its original wrapping, in the refrigerator; however, if you need to thaw the turkey more quickly, thaw it in COLD water, changing the water every 30 minutes.  The cold water method takes about 30 minutes per pound of turkey.  Remember,no matter how you choose to thaw the turkey, keep it in its original wrapping.

•         When you are cooking your turkey, you need to use a food thermometer to ensure it has reached a safe internal temperature.
    o   You will need to do two readings on the turkey, in the thigh and the breast, to ensure safety and doneness.  The food thermometer should read 180⁰ F when inserted into the turkey’s thigh and 170⁰ F when inserted into the breast.  The thermometer should not touch the bone.
    o   The pop-up thermometer that comes already in some turkeys serves as a good guideline, but a separate food thermometer is recommended.  Marianne Smith Edge, RD and VP of Nutrition and Food Safety at the IFIC Foundation, uses both a pop-up thermometer and a separate food thermometer.  She emphasized, the turkey can’t be nutritious unless it is safe!

•         Another food that requires the use of a food thermometer is stuffing.
    o   If you are cooking your turkey stuffed, the stuffing should be prepared and placed inside the turkey immediately prior to cooking it.  Do not try to save time by stuffing the turkey the night before.
    o   Whether you stuff the stuffing in the bird or prepare it separately, you need to be sure it is cooked to 165⁰ F before eating.

Here are some parting “words of wisdom” as you prepare for Thanksgiving from those who participated in yesterday’s #turkeychat:
•         @IFICMedia Don't fear your food this #thanksgiving. It's a time to enjoy! bit.ly/s7QBK3 #turkeychat
•         @FoodInsight  If you're reheating leftovers, they should be heated to reach an internal temp of 165 F! Remember that food thermometer! #turkeychat
•         @TurkeyGal Top ten ways to use leftover turkey bit.ly/64arIT #turkeychat
•         @eatsmartbd Welcome your guests - not extra pounds! Enjoy! RT @IFICMedia: What are your final words of wisdom for #thanksgiving? #turkeychat

How do you prepare for the Thanksgiving meal?