Turkey tips: do not thaw in the pool, and cook to 165F
A food safety friend wrote me over Thanksgiving to say that his wife was visiting family in Florida, and had gotten into an argument with mom over how best to thaw the Thanksgiving bird.
“Her mother decided that there was no room in the fridge, so she did the next best thing, throwing the turkey into the swimming pool to thaw. It wasn’t heated, so the water was in the low 60s. The good news is that we convinced mom to rescue the bird from the pool. The bad news -- we did not get a picture of the floating turkey.”
Then there’s my friend Steve, who is a moustache aficionado. The more we say he looks like an extra in Super Troopers, the more he defends the facial hair.
Steve works for the Ontario government arranging hockey times for about a dozen different teams and reading FSnet. He also does something with fish.
Steve noticed that a CSPI press release said to cook poultry to 180F, when the correct temperature is 165F. CSPI also parrots government by saying never thaw on a counter. Show us the data.
Here’s Steve in action with some visiting Russian team. As Chapman correctly notes, this photo perfectly exhibits Naylor:
• opposition has puck;
• puck is in Naylor's defensive zone;
• Naylor has his head down, breaking to the other blueline ready to get a pass; and,
• Naylor is playing defense.
http://barfblog.foodsafety.ksu.edu/admin/trackback/99556
