For many, a roast turkey is the centrepiece of the holiday meal. Here’s how to prepare one safely
Turkey may be second only to stuffing as Canadians’ favourite holiday dinner item, according to a new Chefs Plate survey — but we still have plenty of questions about how to prepare it. Over the past nine years, chef and culinary educator Bill Nolan has fielded many of them, including “Can I thaw my turkey in the hot tub?” (No, you cannot.)
Nolan says the most meaningful part of the job is helping people enjoy the process. “We’re here to take that stress off the table for them and be that lifeline.”
HOW TO THAW A FROZEN TURKEY
According to Nolan, thawing is the No. 1 concern cooks have. There are several ways to safely thaw a frozen turkey.
Another option is submerging the frozen turkey in cold water, again in its unopened packaging. Change the water every 30 minutes, being careful not to spray when you refresh it. (Butterball estimates 30 minutes of thawing per 455 grams/one pound of turkey.)
Never thaw turkey at room temperature. “The surface of the turkey will thaw first, and then the internal part of the turkey will take much longer to thaw. So, the surface of the turkey is at room temperature for a long, long, long time, and that’s called the danger zone,” says Goodridge, describing the temperature range in which bacteria such as salmonella and E. coli flourish (between 4 degrees Celsius and 60 C or 40 degrees Fahrenheit to 140 F).
Store raw or thawed turkey in the fridge for no more than one to two days to avoid bacterial growth. You can freeze it for up to a year, Goodridge says. “After that, it’s still safe to eat but may lose quality, such as flavour and texture.”
SEPARATE, CLEAN, COOK AND CHILL
Most foodborne illnesses occur at home, and large holiday gatherings can exacerbate the issue. To minimize the risk of food poisoning, Goodridge recommends following four steps for food safety: separate, clean, cook and chill.
Cross-contamination is a “major source” of food poisoning. If you brine your turkey, as Goodridge does, keep the process separate. “When we (brine), we move everything off the countertops. There’s no food anywhere close. We just handle the turkey. Get that done. Then we disinfect everything so there’s no cross-contamination.”
After brining, place the turkey in a roasting pan and pat it dry with a paper towel. If you let your turkey rest before roasting, cover it and put it at the bottom of the fridge. Throughout your food prep, use separate utensils and cutting boards, one for the foods you’ll eat raw and another for the foods you’ll cook.
Work clean by washing your hands before preparing food (and after using the washroom or touching pets or pet food). If you’re sick, avoid cooking for others.
The final step, chill, means keeping “hot foods hot and cold foods cold.” During the holidays, hosts might leave dishes for guests to graze on after the meal. “After two hours, the food has to be put into the fridge,” says Goodridge.
Another mistake people often make is putting hot food directly into the fridge. A partially carved turkey could take hours to cool down, meaning it’s in the danger zone that entire time. “Carve up the whole turkey, portion it into smaller portions, and put it in the fridge or the freezer.”
OTHER HOLIDAY FOOD SAFETY WATCH-FORS
Besides turkey-related food safety risks, Goodridge recommends paying special attention to the following holiday items, especially if you’re hosting or are a member of high-risk groups: pregnant women, seniors, children and those with compromised immune systems.
Stuffing
Oysters
Oysters, a well-known cause of food poisoning, “should not be consumed raw.” Look for pasteurized oysters instead.
Homemade eggnog
Use pasteurized eggs and dairy products — “not raw milk” — and heat to at least 71 C (160 F). Refrigerate homemade eggnog in small amounts to minimize time in the danger zone.
Raw milk cheeses
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