Handle turkey with care

As we grab the last miniature Hershey bar from the plastic jack-o-lantern, it’s time to think about Thanksgiving. turkey and poultry usually top the grocery list this time of year. Besides the menu, we should also be thinking about how to keep our family and guests safe from food-borne illness, often referred to as food poisoning.

According to the Centers for Disease Control and Prevention, it is estimated that 1 in 4 Americans will get a foodborne illness each year. You can protect your family and guests by following certain food safety measures when handling or preparing poultry and poultry products.

Rebecca Dittmar, food and protection management specialist for Texas AgriLife Extension Service, offers the following suggestions:

l Cooking and serving: Whole poultry and poultry parts should be cooked to a minimum internal temperature of 165 degrees F. Place the thermometer in the thickest part of the meat away from the bone. Be sure to check the temperature of the meat before serving it to make sure it reached its proper temperature of 165 degrees F.

When serving food, be sure to use only clean utensils and dishes. Heat only what you will be serving and refrigerate everything else. Do not let food sit out more than 2 hours.

l Leftovers: After the feast, divide all cooked foods into shallow containers and refrigerate or freeze within two hours of cooking. Throw away any food left out at room temperature for more than two hours. Use leftovers with in three to four days then discard or freeze. When using frozen leftovers; use within 2 to 6 months for best quality.

Reheat all leftovers to a minimum internal temperature of 165 degrees F before eating.

You can get more information about food safety from the Better Living for Texans food stamp nutrition education program. Contact the Texas AgriLife Extension Service in Hidalgo County at 956-383-1026.

Nora N. Garza is a County Extension Agent for Texas AgriLife Extension Service in Hidalgo County. She can be reached at n-garza@tamu.edu.