University extension offers tips on safe holiday cooking

Wednesday, Nov. 20, 2002 | 9:23 a.m.

For those who need to learn how to safely stuff and cook a turkey and handle leftovers without turning a feast into food poisoning on Thanksgiving Day, a health and nutrition team is giving lessons.

The University of Nevada Cooperative Extension, an outreach arm of the university, sent experts to demonstrate Monday at Vons Supermarket, 1061 W. Owens Ave.

The next session is scheduled from 9:30 a.m. to 4 p.m. on Thursday at Albertson's, 2400 E. Bonanza Road near Eastern Avenue.

The experts will explain the good and bad points of buying fresh or frozen turkeys, when to buy them and what size is best.

One important point is to keep a frozen turkey in the freezer until one or two days for a 12-pound bird and up to three days for up to a 16-pound bird and to thaw the fowl in the refrigerator.

A fresh turkey should be purchased no sooner than two days before cooking it and it should never be prestuffed.

When the temperature reaches 180 degrees on a meat thermometer placed in the bird's thigh, the cooking is usually complete.

Store leftovers by cutting the turkey into small pieces and refrigerate within two hours of cooking. Those leftovers should be used within three or four days.

For more food safety tips about meat, poultry or eggs, call the toll-free USDA hotline at 1-800-535-4555 from 7 a.m. to 1 p.m. Pacific Standard Time on weekdays.

Information is also available from the website: www.fsis.usda.gov