Turkey time: Food safety for the holidays
Posted: November 24th, 2008 - 2:18pm by Ben Chapman
In Canada, Thanksgiving is in October. It's kind of cool because the weather can be nice (26C this year -- and we've had snow all day today) and it's not too long after Labour Day (an October holiday is fun). This year, Thanksgiving was extra exciting because of Jack, the newest addition to the family (right, being compared, size-wise, to a half-eaten turkey).
For the past few years we've held thanksgiving at our house, and with the aid of Tyler Florence and a tip-sensitive digital thermometer things have been peachy. It's my favourite Candian holiday. But, being a huge NFL and college football fan I also like U.S. Thanksgiving. Four days of football on television during the day is awesome.
One thing about U.S. Thanksgiving has always been a bit weird to me: the presidential pardon of the White House turkey. I read today that the 2008 turkeys are from Ellsworth, Iowa. The 20-week-old turkey weighs about 45 pounds. Their names are chosen by public vote from a list: Popcorn & Cranberry; Yam & Jam, Dawn & Early Light; Roost & Run; Pumpkin and Pecan; and Apple & Cider. It's all a bit creepy.
To get you in the holiday mood, the newest food safety infosheet focuses on the safey thawing, preparation and cooking of a holiday turkey. Thanx to Pete Snyder for his excellent information at Hospitality Institute of Technology and Management.
Click here to download the infosheet.