MYTH OR FACT?

-Stuffing the bird the night before is a good time saver.
-If one turkey takes 3 hours to cook, two will take 6 hours.
-Smoked turkey lasts longer.
-Turkey tastes best roasted in a brown grocery bag.

How many times have you heard these myths and wondered if they were really true? What would happen if you were to stuff the bird the night before?

Unfortunately, some of these widely held beliefs are risky business. Here are the facts.

MYTH: Stuffing turkey the night before is a good time saver.

FACT: Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an insulator for harmful bacteria. The Right Way: The ingredients for the stuffing can be prepared and refrigerated separately the night before; then mix your stuffing just before putting the turkey in the oven. Stuff the turkey and cook immediately. Another option is to cook the stuffing in the oven in a casserole dish during the last hour or so the turkey is baking.

MYTH: If one turkey takes 3 hours to cook, two will take 6 hours.

FACT:: Cooking two turkeys of about the same weight does not double the roasting time. In fact, cooking two takes no longer than if there were only one bird in the oven.

THE RIGHT WAY: Make sure there is sufficient oven space for both turkeys so the heat can circulate properly. Check each one for doneness. When the birds are done, a meat thermometer (yes, you really need one!), placed in the meatiest part of the thigh, should register 180 degrees F. When you poke the turkey with a fork, the juices should run clear.

MYTH: Smoked turkey lasts longer.

FACT: Turkeys are smoked for flavor, not to extend the time you can keep them refrigerated.

THE RIGHT WAY: Store a fully-smoked turkey in the refrigerator, unopened, no longer than 1 week. Once the packaging is opened, the bird will last 3 to 4 days. Otherwise, freeze it for use within 6 months. Fresh turkeys may be stored 2 days in the refrigerator and frozen up to 12 months.

MYTH: Turkey tastes best roasted in a brown grocery bag.

FACT: The glue and ink on brown bags were never intended for use as cooking materials and may give off harmful fumes. Also, brown bags are usually made from recycled materials and are not sanitary. The Right Way: To cook your turkey safely in a bag, use a commercial oven bag located on the paper-good isle of the grocery store. The bags are time savers, too, particularly if cooking a large bird.

MYTH: Thawing on the counter is quick and easy.

FACT: Thawing on the counter may be faster than defrosting in the refrigerator, but it’s NOT SAFE. You may say that you have been doing it this way for years. Bacteria on turkey grow rapidly at room temperature. When the outside portion of the bird begins to thaw, these bacteria can multiply to dangerously high levels that cooking may not destroy.

THE RIGHT WAY: Defrost your turkey in the refrigerator. Allow 24 hours of defrost time for every 5 pounds of turkey. A 20 pound turkey will take 4 to 5 days. Thawing in cold water is safe, too. Submerge the bird in its wrapper in a deep sink of cold water and change the water every 30 minutes to keep it cold. It takes 30 minutes per pound to defrost this way.

MYTH: Overnight cooking at a low temperature produces the best tasting turkey.

FACT: Cooking below 325 degrees F is unsafe because the low temperatures allow the bird and the stuffing to stay in the “danger zone� (40 degrees to 140 degrees F) too long. Bacteria can grow at these temperatures and some produce toxins that completion of cooking will not kill.

The Right Way: Roast your turkey at 325 degrees F and use a meat thermometer to check for doneness (180 degrees F in the inner thigh, 170 degrees in the breast, 165 degrees in the stuffing.) Juices should be clear and the legs should wiggle freely in the sockets. For thorough cooking, allow about 15-18 minutes per pound for an un-stuffed bird.

MYTH: Once the bird has been cooked, it is safe to sit out on the counter all day.

FACT: No raw or cooked meat should be left unrefrigerated over 2 hours. Harmful bacteria can grow and spread at room temperature, and it’s very easy to spread bacteria to a cooked bird just by touching it with your hands.

THE RIGHT WAY: After the meal is completed, remove all the meat from the carcass. Store leftovers in several small, shallow containers.

Now, you may be saying to yourself that you have always pre-stuffed your turkey, or defrosted on the counter, or any number of the myths just mentioned. I have one word for you . . . LUCKY! Have you ever felt a little queasy after eating that didn't come from overeating? Maybe you just didn't feel well or had a nauseated feeling. That, my friend, may have been a case of food borne illness.

The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status, and is an Equal Opportunity Employer.

Heed my advice and pay attention to the myths mentioned above. If you have questions concerning food safety or preparing your holiday bird, please feel free to contact me at University of Arkansas Cooperative Extension Service, White County, at 501-268-5394 or 1-800-467-8166, visit us at 411 N. Spruce, or e-mail kcob[at]@uaex[dot]edu. The USDA Meat and Poultry Hotline will also be open Thanksgiving Day and may be reached at 800-535-4555. Have a very happy Thanksgiving!

TRIED AND TRUE TIP

Leftovers aren't meant to last until Christmas. Use leftover turkey and stuffing within 3 to 4 days; gravy in 1 to 2 days, or freeze for later use. Gravy should be brought to a rolling boil (185 degrees F) before serving.