PRINCETON, Ky. — Farmers are, by and large, big on family. As the weather turns cooler and we look toward the end of the year, two of the biggest, most family-oriented holidays for many of us are on the horizon. With the first of those being Thanksgiving, we’re thankful for turkey.
Poultry is Kentucky’s number one ag commodity, and all those turkeys and chickens (both layers and broilers) consume a LOT of protein-rich soybean meal in their dietary rations. But did you know there’s lots more to the turkey market than just Thanksgiving?
Over the last 30 years, the industry has gone from mainly marketing whole birds consumed at holidays or special occasions to offering a diverse array of food choices ranging from sausages to burgers to deli meats and more. Increasingly, consumers are including turkey in their daily diets because of its health benefits, versatility and great taste. Today, the United States turkey industry produces more than 5.3 billion pounds products annually.
Cooking and consuming a whole-bird turkey product usually occurs this time of year, and as we’re doing our holiday shopping, there are a few things to keep in mind. Planning ahead is the key to securing a turkey that meets specific meal needs. If there is a particular weight or style of turkey you require, you’ll want to shop early.
Some families (or friendsgiving groups) find that they don’t need as much meat as a whole bird provides, or maybe they prefer white meat. Whole turkey breasts are easily available at many retailers and – good or bad – don’t leave an excess of leftovers after the big day.
Food safety is essential at Thanksgiving. Nothing ruins festivities like a foodborne illness, and the National Turkey Federation reminds those in charge of food prep to follow “The Core Four” food safety practices:
- Clean: Wash hands with soap and warm water for at least 20 seconds. Ensure surfaces are clean both before and after handling raw turkey.
- Separate: Prevent cross-contamination by using different cutting boards to separate raw turkey from produce and other items you are preparing.
- Cook: Cook your turkey to a minimum internal temperature of 165 ° F as measured by a food thermometer. Cooking to the proper temperature will kill all bacteria with absolute certainty.
- Chill: Chill leftovers immediately and use or freeze leftovers within three to four days.
In addition, never rinse your turkey, as that can spread bacteria that might be present around the kitchen.
If you purchase a frozen turkey, it’s important to factor in thawing time before the big day. The USDA recommends thawing your turkey in the refrigerator. This is the safest method, because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 – 5 pounds of weight. If it weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, so you can start thawing it six days before thanksgiving (the Friday before Thanksgiving).
Whether your Thanksgiving dinner includes a traditional turkey or you opt for ham, roast, or some other protein, the hardworking Kentucky farm families who raise your food’s feed are thankful for the confidence placed in us to supply food, feed, fiber and fuel for our neighbors near and far.
–Rae Wagoner, (Kentucky Soybean Board
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