It’s time to start defrosting that frozen turkey if you want it ready to go for baking or frying Thursday.
Before you start to defrost that bird Ag Commissioner Mike Strain wants you to know that they can be covered in salmonella, and washing it can spread those germs up to three feet from the sink.
“Don’t wash the turkey, don’t put it in the sink and wash it because if you do anything on the outside you could spread like salmonella, which is not uncommon on poultry,” said Strain.
Strain recommended two safe ways to defrost your turkey, letting it sit in your fridge, or submerging it in cold water. He warned neither process happens fast.
“It will take 24 hours for every five pounds of weight for a turkey to thaw in the refrigerator. To thaw in cold water submerge the bird in its original wrapper, in cold water and change the water every 30 minutes,” said Strain.
Strain said there’s a third option, microwave defrosting, but just make sure you thoroughly clean your microwave after doing that.
Food safety extends beyond prep. Strain said instead of relying on visual cues to determine when your bird is cooked use a food thermometer to confirm it is safe to eat.
“Check the internal temperature and your thermometer should ready 165 degrees. You need the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast,” said Strain.
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