Keep your Thanksgiving feast safe

COLUMBUS, Ohio - With Thanksgiving just around the corner, many families are looking forward to gathering around the table for a festive feast. For those purchasing a frozen turkey, however, it's essential to plan for safe preparation, according to experts at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).

Sanja Ilic, food safety state specialist with Ohio State University Extension, CFAES' outreach arm, emphasizes that properly thawing a frozen turkey is not just a matter of convenience; it's essential for preventing foodborne illnesses.

"Thawing a turkey correctly helps minimize the growth of bacteria that can cause foodborne illnesses," she says. "While a turkey is safe indefinitely when frozen, as soon as it begins to thaw, any bacteria that might have been present before freezing can start to grow again."

The U.S. Department of Agriculture outlines the following three safe methods for thawing a frozen turkey, and Ilic weighs in on one of those:

• Refrigerator thawing: This is the recommended method, as it keeps the turkey in a controlled environment, away from the "danger zone" of temperatures between 40- and 140-degrees Fahrenheit, where bacteria can multiply. Thawing typically takes one day for every four to five pounds of turkey; for instance, a 12-pound turkey will need about three days to thaw completely.

• Cold water thawing: If you're short on time, Ilic suggests submerging the turkey in cold water, ensuring it is fully covered. "Replace the water every 30 minutes to keep the turkey cold," she notes. This method requires approximately 30 minutes of defrosting time per pound.
• Microwave thawing: For those who opt for the microwave, remove the turkey from its packaging and place it on a microwave-safe dish. Use the defrost function based on the turkey's weight, typically allowing about six minutes per pound.

Regardless of the method chosen, the USDA advises keeping the turkey in its original packaging. Additionally, when thawing in the refrigerator, consider using a secondary container underneath the primary one to catch any juices and condensation.

Once your turkey is thawed, it's time to prepare it for cooking.

Tim McDermott, an educator with OSU Extension, shares a simple tip to enhance flavor: "Stuff your turkey with aromatics like fresh herbs - sage, thyme, and rosemary - along with vegetables like onions and leeks."

To ensure the turkey is juicy and golden brown, McDermott recommends liberally seasoning the inside and outside with salt and pepper and coating it with olive oil.

"Using kitchen twine to truss the legs and wings helps the turkey roast evenly," he said.

McDermott, who runs the Growing Franklin food production blog, demonstrates how to thaw and roast a turkey in an episode of Extension Today, a collection of videos created in partnership with NBC4 WCMH-TV that provides valuable tips on gardening, cooking, and enhancing community life.

To watch the video and access the playlist of previously aired segments, visit go.osu.edu/ExtensionToday.

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