Turkey, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

TURKEY

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What is the relationship of the calories, fats and cholesterol in ostrich, chicken, turkey, beef, and pork?

FAQ regarding turkey

http://oregonstate.edu/Dept/animal-sciences/poultry/: A Guide to the Recognition of Parthenogenesis in Incubated Turkey Eggs is a paper with images on the subject.
http://www.butterball.com/: The Butterball Turkey Talk Line Is turkey headquarters on the Internet. This site has turkey mail, recipes, and information and fun. FAQ included.
http://www.cooperativefoodsales.com/: Cooperative Food Sales includes turkeys.
http://www.cooperativefoodsales.com/: Country Heinsohn's Store has the hardware and directions on how to deepfat fry a turkey. Is the Cajun deepfat fried turkey.
http://www.dakinfarm.com/: Darkin Farm in Vermont has game hens, salmon, turkey breasts, maple syrup, cheese and other foods. Includes recipes and a store search engine.
http://206.204.3.133/: The Golden Egg has available for sale poultry and game.
http://www.honeysuckle.com/: HoneySuckle White Turkeys
http://www.mcmurrayhatchery.com/: McMurray Hatchery has chickens, turkeys and information regarding these poultry. Includes a tour of the hatchery and information on raising poultry.
http://www.turkeyfed.org/
http://www.stegallsmokedturkey.com/: Stegall Smoked Turkey has recipes, information about them and products for purchase.
http://oregonstate.edu/dept/animal-sciences/savage.htm: Thomas Savage has many connections to his "library" of resources regarding turkey genetics.
http://www.wampler.com/: Wampler Foods Foodservice has chicken and turkey products for the retail, foodservice and international market.

TIMING'S NOT EVERYTHING

In the summer of 1995, USDA issued new guidelines for roasting whole turkeys. These changes were based on a study conducted by the University of Georgia, which showed that the existing USDA cooking times were longer than needed to assure safety and doneness. The data supported reductions of 15 minutes to one hour, depending on the size of the bird.

"Some callers to USDA's Meat and Poultry Hotline this past November indicated that their turkeys did not reach 180F in the recommended times," said Diane Van, acting supervisor of the hotline. "When we asked about their individual methods of roasting, some said they had used deep pans, some had covered most of the bird with foil throughout most of the cooking time, and some thought their turkeys were not completely thawed prior to roasting. "

It appears that "timing's NOT everything. " Recommended cooking techniques must also be followed. A meat thermometer should be used to check the internal temperature of the bird in several places for safety's sake and to prevent overcooking.

Many variables can affect the roasting time of the whole bird:

A partially frozen bird requires longer cooking.

Dark roasting pans cook faster than shiny metals.

The depth and size of the pan can reduce heat circulation to all areas of the bird.

The use of a foil tent for the entire time can slow cooking.

Use of the roasting pan's lid speeds cooking.

An oven cooking bag can accelerate cooking time.

A stuffed bird takes longer to cook.

The oven may heat food unevenly.

Calibration of the oven's thermostat may be inaccurate.

The rack position can have an affect on even cooking and heat circulation.

A turkey or its pan may be too large for the oven, thus blocking heat circulation.

The meat thermometer must be placed properly in the thigh joint.

All these factors must be considered when roasting a turkey or any meat product. They can lengthen or shorten the total cooking time. Safe cooking relies on a combination of factors and the use of a meat thermometer.

The roasting methods or techniques used in the University of Georgia study to determine the new apl2roxiinate cooking times did show that turkeys were cooking faster. The new times are based on cooking turkeys according to the following recommendations.

ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS:

1.Set the oven temperature no lower than 325F. Pre-heating is not necessary.

2.Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 40F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps:

Tuck wing tips back under shoulders of bird (called "akimbo").

Add one-half cup water to the bottom of the pan.

In the beginning, a tent of aluminum foil may be place loosely over the breast of the turkey for the first I to 1-1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.

As part of the study, some birds were tented with foil for the entire cooking time; this increased the cooking time required.

4. For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely. It requires additional cooking time for the turkey and stuffing to reach a safe internal temperature (turkey, 180F; and stuffing, 165F).

5. For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market: regular, oven-proof; instant read and digital; pop-up timers; and microwave-safe thermometers.

Make sure the thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof thermometer may be placed in the thigh joint of the turkey to check the internal temperature at intervals during the cooking time. Or an instant-read may be used periodically to check the internal temperature during cooking.

After each use, wash the stem section of the thermometer thoroughly in hot, soapy water. Check periodically to see if the "pop-up" temperature indicator device has activated indicating that the bird has reached final temperature for safety and doneness. However, it is also suggested that the temperature be checked with a conventional thermometer in several places.

The temperature must reach a minimum of 180F in the thigh before removing from the oven. The center of the stuffing should reach 165F after stand time.

6. Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink.

7.Let the bird stand 20 minutes before removing stuffing and carving.

The new roasting times are based on the recommendations above. These times are approximate and should always be used in conjunction with a properly placed thermometer.

APPROXIMATE TURKEY COOKING TIPS

UNSTUFFED 8 to 12 pounds................ 2-3/4 to 3 hours

12 to 14 pounds ................ 3 to 3-3/4 hours

14 to 18 pounds ................ 3-3/4 to 4-1/4 hours

18 to 20 pounds ................ 4-1/4 to 4-1/2 hours

20 to 24 pounds................ 4-1/2 to 5 hours

STUFFED

8 to 12 pounds...............3 to 3/5 hrs

12 to 14 pounds............... 3-1/2 to 4 hours ...............

14 to 18 pounds............... 4 to 4-1/4 hours

18 to 20 pounds............... 4-1/4 to 4-3/4 hours

20 to 24 pounds............... 4-3/4 to 5-114 hours

For additional food safety information about meat, poultry or eggs, call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555. It is staffed by home economists, registered dietitians and food technologists from IO a.m. to 4 p.m. ET year round. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.

The media may call Bessie Berry, Acting Director, USDA Meat and Poultry Hotline, at (202) 720-5604.

FROM: Food Safety Features From USDA's Meat and Poultry Hotline (no date or other information

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