Sources: Karen Blakeslee, 785-532-1672, kblakesl@k-state.edu
News release prepared by: Angie Johnson, 785-532-6415

Monday, November 17, 2003

HELPFUL TIPS AND UNIQUE, SAFE WAYS TO COOK THIS YEAR'S THANKSGIVING TURKEY

MANHATTAN -- As the holidays approach, some are wondering how to cook the perfect Thanksgiving turkey. Karen Blakeslee, rapid response center coordinator in the department of animal sciences and industry at Kansas State University, shares some turkey-cooking trends as well as some important facts and precautions.

"There are so many ways to cook a tasty turkey; it just depends on your preference," Blakeslee said. "But there are some things to think about before doing so."

Blakeslee said the first step is to decide on either a fresh or frozen turkey. There is little to no difference in the meat, but a frozen turkey must be thawed in one of three ways. The first is in the refrigerator, which takes about 24 hours per four to five pounds. The second is in a running cold-water bath, which takes about 30 minutes per pound. The final method is in the microwave, following the manufacturer's instructions, and immediately continuing cooking in the oven, on the grill or in the fryer. Blakeslee said the thawing process is critical to cooking time and method. It is not recommended to grill, smoke or fry a frozen turkey.

"Those who procrastinate should either buy a fresh turkey or thaw a frozen one in a running cold-water bath. It should never be defrosted on the counter," she said. "This can lead to the growth of potential bacteria that can cause foodborne illness."

It is also important to purchase the right amount of meat to feed everyone. Blakeslee suggests at least one pound of uncooked turkey per person, when purchasing a whole turkey. It doesn't hurt to buy extra for tasty leftovers, she said.

Next, the most crucial decision must be made, which is how to cook the turkey. There is always the ever-popular roasting method, but Blakeslee said some unique methods have become popular in recent years. These include smoking, grilling and deep-frying. In addition, marinades and seasonings can help to improve flavor, tenderness and texture of the poultry. Some of these include sauces, spices, oils, butter or any other favorite liquid.

Blakeslee suggests soaking the turkey in a salt brine for a juicier turkey. When done properly, the turkey should not taste salty, she said. For a whole turkey, use one cup of table salt per gallon of water and soak for 12-24 hours in a large food-safe bag. The turkey should be completely covered with brine for best results. Drain and rinse before cooking the turkey, Blakeslee said.

"Grilling isn't just for summertime anymore. Turkeys can be grilled on charcoal or gas," she said. "When deep-frying or grilling a turkey, be careful and make sure it is completely thawed. A deep-fried turkey is a unique, tasty way to cook a Thanksgiving turkey. When fried at the right temperature it will absorb very little if any oil."

Blakeslee advises cooks to use a food thermometer and check the temperature where the thigh meets the main carcass of the turkey. She said it should be at least 180 degrees. If it is stuffed, the stuffing should be at 165 degrees. Turkeys should be stuffed loosely and cooked immediately to prevent foodborne illness. Do not stuff turkeys to be grilled or fried, she said.

"Don't rely on temperature indicators, such as the red pop-ups, that are provided for you. These are not always accurate," Blakeslee said. "You should check the temperature yourself with a food thermometer."

For some, pink in a cooked turkey raises a "red flag." In actuality, Blakeslee said, pink meat is not a reliable indicator of doneness. At times, meat may have a slight pink color and still be at a safe temperature. Always use a food thermometer to be sure, she said. Smoked turkey typically has a pink color.

Blakeslee said leftovers should be refrigerated and used within three days. She suggests freezing Thanksgiving leftovers for future meals.

"A Thanksgiving meal can last well after Thanksgiving Day when stored properly," she said. "I hope new methods of cooking a turkey will be tested this year, and I also hope people will follow the standards and cook meat safely," she said.

For additional facts and information on cooking your Thanksgiving turkey, visit the National Turkey Federation Web site at http://www.eatturkey.com or the U.S. Department of Agriculture's Food Safety and Inspection Services Web site at http://www.fsis.usda.gov

---

Kansas State University is a comprehensive, research, land-grant institution first serving students and the people of Kansas, and also the nation and the world.