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Wednesday, November 16, 2011
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L AWRENCE J OURNAL -W ORLD
Bone up on turkey terms, handling requirements Q:
Cooking Q&A
I know you’ve told me before but I can’t remember how to thaw my turkey for Thanksgiving. Can you help? You’re not the only one that has that question. Let’s go over the options. First, after you purchase the frozen turkey, it should be placed in a freezer until ready to be thawed. Frozen turkeys should not be left skrumm@oznet.ksu.edu on the back porch, in the car 12 to 16 pounds — 6 to 8 trunk, in the basement or anyplace else where temper- hours atures cannot be constantly 16 to 20 pounds — 8 to 10 monitored. hours There are three safe ways 20 to 24 pounds — 10 to 12 to thaw a turkey: hours A turkey thawed by the Refrigerator cold water method should be When thawing a turkey in cooked immediately. After the refrigerator: cooking, meat from the turPlan ahead. Allow approxi- key can be refrozen. mately 24 hours for each 4 to 5 pounds in a refrigerator set Microwave at 40 degrees or colder. Follow the microwave Here are the refrigerator oven manufacturer’s instructhawing times for a whole tion when defrosting a turturkey: key. Plan to cook it immedi4 to 12 pounds — 1 to 3 days ately after thawing because 12 to 16 pounds — 3 to 4 some areas of the food may days become warm and begin to 16 to 20 pounds — 4 to 5 cook during microwaving. days Holding partially cooked 20 to 24 pounds — 5 to 6 food is not recommended days because any bacteria presPlace the turkey in a con- ent wouldn’t have been detainer to prevent the juices stroyed. from dripping on other foods. A turkey thawed in the miA thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
A:
Susan Krumm
Cold Water Allow about 30 minutes per pound. First be sure the turkey is in a leak-proof plastic bag to prevent crosscontamination and to prevent the turkey from absorbing water, resulting in a watery product. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed. Here are the cold water thawing times for a whole turkey: 4 to 12 pounds — 2 to 6 hours
Quick hits on the shelf By Judy Hevrdejs Chicago Tribune
Brighten a cheese platter? Gift in a jar? Perhaps Pamela Bennett’s “Jams & Jellies in Less Than 30 Minutes” can help. The four dozen-plus spreads (all require freezer or refrigerator storage) may have a short storage time, but the recipes go beyond berry basics to a pineapple-carrot jam, a wine jelly made from a robust red and a fig jam.
This is a sides story, a quick one about quinoa paired with brown rice and seasoned by Near East Foods. After 15 minutes stovetop time, we enjoyed the rosemary-olive oil version; there’s also red pepper-basil. Tasty on its own or amped up with veggies or meats, its suggested retail price: $2.99. For a store locator or to buy online, go to neareast.com
Steer clear of scraped knuckles with a Stress Less Cheese Grater from Trudeau Corp. A black housing (with a spring-loaded door) keeps fingertips away from the stainless steel grating drum. Our test kitchen liked its ease of use and the versatility of its cast-iron handle which works well for right- or lefthanded cooks. It’s $19.99 at shoptrudeau.com.
crowave must be cooked im- weight on the label. Labels must include a statement mediately. identifying the total quantity Q: Have turkeys that are and common or usual name sold “fresh” ever been fro- of all ingredients in the soluzen? How long can a fresh tion. When using the terms turkey be refrigerated after “basted” or “self-basted” on boneless turkey products I purchase it? A: Turkeys to be sold fresh (such as turkey breasts), the are quick-chilled to 40 de- solution is limited to 8 pergrees or colder, but must not cent of the weight of the raw go below a temperature of turkey before processing.
Free Range or Free Roam26 degrees. According to the United States Department ing — In order to use these of Agriculture, fresh turkeys terms on a label, poultry proshould be refrigerated and ducers must provide a brief deused within 1 to 2 days from scription of the bird’s housing purchase, or they can be fro- conditions with the label when it is submitted for approval. zen for safekeeping. The written description of the Q: I’m confused by all of housing conditions is evaluthe different terms that are ated to ensure the birds have on turkey packages. What continuous, free access to the outdoors for more than 51 perdo they all mean? A: There are many options cent of their lives.
Fresh Poultry — Turkeys available today when purchasing turkeys. Here’s what to be sold as “fresh” must be stored at a temperature no you may see offered:
Basted or Self-Basted colder than 26 degrees.
Frozen Poultry — Tur— Bone-in turkey products (such as whole birds) that are keys sold as “frozen” must be injected or marinated with a stored at 0 degrees or below.
Fryer-Roaster Turkey — solution containing butter or other edible fat, broth, stock A young turkey, usually less or water, plus spices, flavor than 16 weeks of age and of enhancers and other ap- either sex.
Hen or Tom Turkey — proved substances should be labeled as “basted” or “self- The sex designation of hen basted.” The maximum add- (female) or tom (male) tured weight of approximately 3 key is optional on the label percent solution before pro- and is an indication of size cessing is included in the net rather than tenderness.
Kosher — Kosher may be used only on the labels of turkeys that are prepared under rabbinical supervision.
Minimal Processing — Minimally processed could include: traditional processes used to make food edible or to preserve it or to make it safe for human consumption, e.g., smoking, roasting, freezing, drying, and fermenting. These physical processes must not fundamentally alter the raw product and/or separate a whole turkey into parts or grinding of the turkey.
Natural, All Natural — The term “natural” may be used in the labeling of meat and poultry products provided that the product does not contain any artificial flavor or flavoring, coloring ingredients, chemical preservatives or any other artificial or synthetic ingredient. The label also indicates that the product is not more than minimally processed.
No Added Antibiotics — The phrase “no antibiotics added” or “raised without the use of antibiotics” may be used on labels for poultry products if the producer sufficiently documents to the Food Safety and Inspection Service that the animals were raised without antibiotics in feed and water, or intra-muscular.
No Hormones Added — Hormones are not allowed in raising poultry. Therefore, the claim “no hormones added” or “raised without the use of hormones” cannot be used on the labels of poultry unless it is followed by a statement that says, “Federal regulations do not permit the use of hormones in poultry.”
Organic — Before a product can be labeled organic, a certifying entity that meets the requirements of the National Organic Program conducts an on-site audit for the requesting company and issues approval in the form of an organic certificate. The organic certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. The USDA Final Rule specifically prohibits the use of genetic engineering methods, ionizing radiation, and sewage sludge for fertilization. Companies that handle or process organic food before it gets to the supermarket must be certified, too. — Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058