Be sure to check the temperature of your turkey with a food thermometer in 3 places—the thickest part of the breast and the innermost part of the thigh and wing.
The countdown is over, and the big day is finally here. It’s Thanksgiving Day, and the family is on the way, most likely with growling tummies. You may have been preparing all month, but if not, no worries! We’ve got you covered on how to safely handle and prepare your turkey. Now that’s you’re ready, let’s get cooking!
Wash Your Hands
One of the most important ingredients for a delicious and food safe Thanksgiving meal is clean hands. Wash your hands with warm water and soap for 20 seconds throughout the cooking process, especially before handling food and after handling raw meat and poultry. This is one of the simplest and most effective ways to prevent the spread of bacteria. Often times, there tends to be multiple cooks in the kitchen on Thanksgiving Day. Make sure all of your helpers wash their hands before they touch any food. Read more »
Thanksgiving is all about whole turkeys, which were produced and processed earlier in the year, outside of the HPAI outbreak. This means whole turkeys will be readily available and prices will largely be unchanged from last year. Photo courtesy Dan Tentler.
The Thanksgiving season is upon us, time for family homecomings, parades, and football games. More importantly, time for the annual turkey feast. As the marketing season hits full stride, the question on everyone’s lips this year is…will there be a shortage of turkeys? The simple answer is: no.
To fully answer the question though, we have to go back to late March when commercial turkey flocks in the Upper Midwestern production region were overtaken by rapid outbreaks of highly pathogenic avian influenza (HPAI). HPAI, while harmless to humans, is devastating to turkeys and within a few short weeks over 7.5 million commercial turkeys succumbed to the disease. While the total loss represented just over three percent of the total number of birds raised in the U.S. in 2014, the short time period during which losses occurred left the industry scrambling to cover their business needs. Read more »
Planning ahead is key for a food safe Thanksgiving.
The holiday countdown has begun. In only a few weeks the holiday season begins, so now is the time to start thinking about Thanksgiving. USDA’s Meat and Poultry Hotline is ready to assist by offering some sure-fire ways to beat the clock to ensure a safe and delicious holiday dinner. Read more »
Minnesota may have 10,000 lakes, but it has a lot more turkeys! Check back next Thursday for another state spotlight drawn from the 2012 Census of Agriculture!
The Census of Agriculture is the most complete account of U.S. farms and ranches and the people who operate them. Every Thursday USDA’s National Agricultural Statistics Service will highlight new Census data and the power of the information to shape the future of American agriculture.
As we’re bracing for another arctic winter blast here in Minnesota, it is the perfect time for me to get indoors and introduce you to our state’s agriculture with the help of the results from the most recent Census of Agriculture.
While, according to the Census Bureau, less than 1 percent of our state’s population are involved in agriculture, our state ranks fifth in the United States for the value of agricultural products sold. In 2012, Minnesota farmers sold nearly $21.3 billion worth of products. Read more »
All of your guests have scraped their Thanksgiving dinner plates clean and have migrated from the dinner table to the couch.
While you may want to immediately relax and celebrate after preparing a successful meal, it’s important that you first refrigerate any leftovers within two hours. Prompt storage can prevent pathogenic bacteria that cause foodborne illness from growing on your leftovers. These bacteria can’t be smelled or tasted. Read more »
The Rio Grande wild turkey (Meleagris gallopavo intermedia) calls the central plains states home. They live in brush areas near streams and rivers or mesquite, pine and scrub oak forests. (Courtesy National Wild Turkey Federation)
According to USDA’s Agricultural Marketing Service, the U.S. is the world’s largest turkey producer and largest exporter of turkey products. An estimated 46 million turkeys will show up on American tables this holiday, and most of those will come from turkey production facilities.
A much smaller percentage featured on the holiday table will be wild turkeys hunted on private and public lands. There are more than 7 million wild turkeys roaming the countryside, but their numbers were not always that robust. According to the National Wild Turkey Federation, which partners with the U.S. Forest Service, the tasty game bird native to the U.S. faced extinction in the 1930s. Read more »