If you get a special feeling in your gut this Thanksgiving, it might be the overwhelming joy you feel when sharing the holiday with relatives. Or, perhaps, the overwhelming joy you feel as those relatives share a cab back to the airport.
Either way is perfectly normal, especially if your grandfather likes to tell dirty jokes, your brother-in-law is a heavy drinker and your Great Aunt Hillie smells like she collided with an aisle at Bath and Body Works. But if that special feeling in your gut doesn’t go away when they do, our friends as the U.S. Department of Agriculture pass along this reminder:
Turkeys can be Party Central for Salmonella bacteria.
That’s according to the USDA’s poultry-preparation fact sheet, which has lots of useful tips for turkey, a widely domesticated bird that is often found in areas of North America, generally between two slices of bread. Thankfully, the fact sheet also points out how to avoid Salmonella enteritidis, Staphylococcus aureus and other bacterias that sound like members of the Lithuanian National Basketball Team.The key is to cook your turkey thoroughly, which means following these instructions closely:
1. Poke the plastic-wrap covering with a fork
2. Heat on high for three minutes
3. Stir mashed potatoes
4. Enjoy!
Well, those were the instructions on the last turkey I cooked. Actually, those were the instructions on the only kind of turkey I’ve ever cooked, and with good reason. My limited cooking skills make those four steps above challenging enough -- including Step Four.
Of course, you probably want a “real” Thanksgiving turkey. The kind that has legs and thighs and breasts and once dreamed of starring in a Disney movie. You’ll need to cook that turkey for several hours, or several days, or maybe until you wake up at 4 a.m. the day after Thanksgiving screaming, “The sales have started! I need to get to Macy’s!”
For a more specific cooking time, let’s again turn to the USDA, creator of the famous food pyramid that guides the eating habits of nearly four Americans. According to the USDA, a turkey is safe to eat if its internal temperature is heated to a minimum of 165 degrees. That means you’ll need a meat thermometer, which can be easily found at a meat-thermometer store near you. It’s a little more difficult at other stores, but if you check near the one-quart electronic yogurt makers, you’ll probably find it.
And remember, Salmonella and other bacteria can ruin a Thanksgiving faster than your sister-in-law’s Avon presentation. So you’ll want to get a good thermometer. Or maybe two, because if you get behind on your Christmas shopping, a typical 4-year-old will believe that a flashy digital meat thermometer –- with a few Elmo stickers on it –- is the very rare Take My Temperature Elmo.
But Matt, I don’t have a meat thermometer, don’t have time to buy one, and in fact, I only exist to ask a question in this column. Is there another way to know when my turkey is fully cooked?
Yes, there is.
One way is to find cooking times on the Internet, based on the weight of your turkey. Other ways include cooking the turkey until your relatives are actually hungry enough to eat the dreaded candied yams, or until the turkey looks like it has an unlimited-use pass at Planet Tan. For reference, keep a photo of George Hamilton in your pocket.
If you do that, your turkey should be a success. And your Thanksgiving will be, too, if you remember these tips:
1. Nobody needs a reminder that they’ve already had two helpings of mashed potatoes.
2. In desperate situations, it’s OK to fake an illness and hide in the bathroom. Migraines are a good choice because they can be debilitating for hours and legitimately strike without warning, like right after your mother-in-law gives you parenting advice.
3. Time spent with relatives can be uncomfortable, but they love you, and deep down, you know you love them too – and that someday they may be your only match when you need a kidney.
4. Enjoy!
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