Extension experts talk turkey
Extension experts talk turkey about safety, cooking techniques, side dishes, carving, leftovers, nutrition and more at our comprehensive website, Turkey for the Holidays. It is also available En Español.
According to the USDA Food Safety and Inspection Service, washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.
Some consumers think washing removes bacteria and makes their meat or poultry safe. However, some of the bacteria are so tightly bound that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen.
Failure to clean these contaminated areas can lead to foodborne illness (a.k.a. food poisoning). Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing meat before cooking is not necessary.
Using a food thermometer is the only sure way of know¬ing if your food has reached a high enough temperature to destroy foodborne bacteria. Cook all raw poultry to a minimum internal temperature of 165°F as measured with a food thermometer before removing from the heat source.
- When trauma touches the classroom: U of I Extension workshops train teachers to offer hope
- Looking for anaplasmosis in beef cattle
- Illinois organizations partner with Extension to combat malnutrition in seniors
- Extension’s Tony Franklin awarded 2017 Larine Y. Cowan Make a Difference Award on Leadership in Diversity
- Piece by piece, 4-H members stitch together hope for children battling cancer
- STARTUP Jefferson County provides entrepreneurs and small business owners the tools to succeed
- In the face of disaster, Extension Disaster Education Network provides enduring support
- Peoria “stormwater farm” demonstrates power of connecting design thinking with improved public health outcomes
- Incoming freshmen: Apply now for the Extension to ACES Scholarship!
- As the Refuge Food Forest bears fruit, a community's fascination blossoms
- Think globally, act locally: Woodchip bioreactors help farmers reduce nutrient runoff
- BRANDT 4-H race car wins Xfinity maiden race
- Champaign-Urbana collects 13,000 pounds of unwanted medicine
- Data-Driven Dairy
- Illinois biennial report recognizes positive, voluntary steps to reduce nutrient loss
- Persistence pays off: Orr Center celebrates 40 years of progress, partnership
- Gardening with your senses
- Google donates $1.5 million and virtual reality technology to support 4-H youth science programs
- Extension wins award at Society for Nutrition Education and Behavior 2017 annual conference
- 4-H has your seat to the eclipse
- 4-H Bridge Bust Participants Earn More than Awards
- Macon County Master Naturalist Gives Back
- U of I Students Share Ideas to Improve Peoria’s Southside Neighborhood
- Two University of Illinois Extension Master Gardener Pollinator Projects Receive Grants
- Healthy Carnival Planned by Teens to Promote Nutrition and Activity
- Illinois Master Gardener program celebrates 40th anniversary
- Illinois State Board of Education Awards $4.5 million to U of I Extension for school food-service training
- Rockford third graders 'Farming in the Class'
- 4-H Teens as Teachers have positive impact
- Pond management workshop promotes stewardship, sound practices
- An edible forest takes root in Normal