You can brine, roast, smoke, fry, spatchcock, grill, or slow-cook the bird, but it’s always the star of the Thanksgiving dinner. That kind of spotlight makes most home cooks nervous about getting it just right. But lets talk turkey; the biggest risk comes from undercooking the meat. The U. S. The U.S. Department of Agriculture (USDA) puts out safe cooking guidelines to make sure we eat a tasty and, more importantly, safe turkey.
Preparation of the holiday meal can be a perfect way to capture the interest of your students. Food safety can be used to engage students in inquiry-based science. The kids in your class will be very interested in learning about how bacteria and denatured proteins affect the safety of their holiday meals. Its a great way to link your lesson plans on food safety and nutrition to students everyday lives.
What are some important ideas to keep in mind when it comes to food safety and cooking the turkey for the holiday?
Food Pathogens Americans eat more chicken every year than any other meat. 1. Chicken and turkey are quite nutritious. But these meats are often contaminated with Campylobacter bacteria when they are raw, and sometimes they are also contaminated with Salmonella and Clostridium perfringens bacteria. Yech! That explains why eating undercooked poultry can give you food poisoning. The home cook’s mission is to make a tasty bird while obliterating those nasty bugs. Temperatures between 40 °F and 140 °F are ideal for bacteria to grow. In just 20 minutes, their number can double. Its so risky that the USDA calls this range the “Danger Zone. ”.
Thats why its important to keep meat refrigerated or cook it at high temperatures. Some people think freezing meat kill germs, but thats a myth. The germs don’t do anything until they thaw, at which point they’re ready to attack again if they aren’t handled properly.
How does heat kill bacteria? According to the USDA, Salmonella, Campylobacter bacteria, and avian influenza viruses are killed when poultry is heated to at least 165°F. Thats because, above a certain temperature, the bacteria’s cell will collapse and die.
Bacteria contain various proteins. Proteins have precise shapes. They begin as long strands and fold into helixes, hairpins, and other shapes based on the order in which their parts are put together. These shapes play a huge role in what proteins do. 2 Heat kills bacteria by denaturing these essential proteins.
As the temperature goes up, the protein structures’ weakest bonds begin to break. This is followed by the stronger bonds as the temperature goes up.
What happens to protein structures during denaturation? When proteins or nucleic acids are exposed to a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g. g. , alcohol or chloroform), radiation or heat. 3 If proteins in a living cell are denatured, cell activity is slowed down, which should kill the bacteria in our turkey.
There are four levels of structure organization in functional proteins: 1) Primary structure: the linear structure of the amino acids that make up the polypeptide chain; 2) Secondary structure: the protein backbone folding in the same way over and over again; and 3) Tertiary structure: the structure of the secondary structure. The most common type of structure is a tertiary structure, which shows the three-dimensional shape of alpha helixes and beta sheets that have been folded. A quaternary structure shows the three-dimensional shape of many polypeptides and how they are packed together.
Heat breaks down the quaternary, tertiary, and secondary structures of proteins. This breaks down the cell membrane’s building blocks and lets the cell’s cytosolic contents leak out. In the secondary and tertiary structures, the heat raises the kinetic energy, which makes the molecules move so quickly and forcefully that the bonds are broken. The high temperature also disrupts the base stacking interaction in DNA and RNA of cells. Finally, the saturated lipids in the cell membrane, upon heating, the bilayer membrane is destroyed. Because the reactions that cause denaturation aren’t strong enough to break the peptide bonds, the main structure (the sequence of amino acids) stays the same.
The CDC estimates that every year, approximately one-sixth of the U. S. pathogens in food make a lot of people sick, and more than 3,000 people die each year from them. Learning food safety science will help your students better understand decisions and practices that may affect their health. That could also make them more likely to step up and do their part to stop foodborne illness.
Theres a lot to digest for students exploring the science of food safety. After your lessons, they’ll know why the USDA tells cooks to turn up the heat when making the Thanksgiving turkey. At Wards, we hope you and your students have a lovely holiday with your families. Happy Thanksgiving!.
1. Chicken and Food Poisoning | CDC. https://www.cdc.gov/foodsafety/chicken.html 2. https://www.quantamagazine.org/how-heat-kills-cells-20170509 3. Denaturation (biochemistry) – Wikipedia. https://en.wikipedia.org/wiki/Denaturation_(protein)
As Thanksgiving approaches many home cooks are preparing to brine their turkeys. Brining, which involves soaking the turkey in a saltwater solution, helps keep the meat moist and flavorful as it cooks. But can brining also kill harmful bacteria like salmonella? Here’s what you need to know.
Why Do People Brine Turkeys?
Brining makes turkey meat juicier and more flavorful The salt in the brine seasons the meat and helps it retain moisture This prevents the turkey from drying out as it roasts, The sugar and spices added to brine solutions also impart flavor to the meat,
Many home cooks swear by brining for delivering a tender, juicy turkey with great taste. It’s become a popular pre-roasting technique, with over 50% of home cooks reporting that they brine their Thanksgiving or Christmas bird.
Does Brining Kill Bacteria?
While brining does wonders for taste and texture, it does not make turkey safer to eat. Brining alone does not kill bacteria like salmonella.
Salmonella and other foodborne pathogens can contaminate the inside and outside of raw poultry. These bacteria are killed when meat reaches an internal temperature of 165°F.
No matter how long you soak a turkey in brine, it won’t get hot enough to destroy bacteria. And a salty brine solution does not have strong enough antimicrobial properties to make poultry safe either.
So while brining adds great flavor, it does not decontaminate or sanitize turkey. Thorough cooking is still needed to kill bacteria and make the meat safe to eat.
Proper Food Safety When Brining Turkey
To brine turkey safely:
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Use a fresh, unbruised turkey free of tears or holes in the packaging. Choose the freshest bird possible and check the sell-by date.
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Make sure your brine is cold before adding the turkey. The USDA recommends brining in the refrigerator, not at room temperature.
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Rinse the turkey under cold water before brining to remove bacteria on the surface. Pat it dry.
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Submerge the wrapped or bagged turkey entirely in the brine. Keep it chilled at 40°F or below.
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Brine for no more than 2 days. Bacteria can still multiply in a brine over time.
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Cook the turkey to an internal temp of 165°F. Use a meat thermometer to verify doneness.
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Refrigerate leftovers within 2 hours. Toss any turkey, stuffing or sides left out longer.
Should You Rinse a Brined Turkey?
Some cooks rinse turkey after brining to remove excess salt or spices from the brine solution. However, this is not recommended by food safety experts.
Rinsing can actually spread bacteria from the turkey to your sink and countertops. Salmonella and campylobacter are common risks with raw poultry.
The USDA advises against rinsing raw turkey, brined or not. Any germs rinsed off are likely to contaminate other foods, utensils or surfaces.
If flavor is a concern, you can reduce the salt in your original brine recipe. Or rinse the fully cooked turkey after carving to remove surface seasoning.
How Should You Prepare and Cook a Brined Turkey?
Follow these tips for safely preparing and cooking your brined turkey:
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Make sure to fully thaw the turkey before brining. Brining works best on fully thawed birds.
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Mix up brine in a food-safe container. Non-reactive materials like stainless steel, plastic or glass work best.
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Submerge the wrapped turkey and keep it chilled at 40°F or below. Place extra weight on top if needed.
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Discard used brine and rinse out the container thoroughly after use. It cannot be reused.
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Pat turkey dry before roasting. Too much moisture on the skin can slow browning.
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Use a meat thermometer to verify the turkey reaches 165°F in the thickest part of the breast and thigh.
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Let the turkey rest 20 minutes before carving so juices can settle for moister meat.
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Refrigerate all leftovers within 2 hours of coming out of the oven.
##Turkey Safety FAQs
Here are answers to some frequently asked questions about preparing and cooking turkey:
Is it safe to cook a turkey straight from the freezer?
No, frozen turkeys take longer to thaw than many people realize. Large birds often still have frozen areas even after spending days in the fridge. Always thaw turkey completely in the fridge before cooking.
Can I stuff my turkey in advance?
No, stuffing a turkey early allows bacteria from the stuffing and cavity to grow. Stuff right before roasting instead. Cook stuffing in a baking dish for perfect results every time.
Is it okay to leave turkey out before cooking?
Never leave turkey sitting out at room temperature. Keep it chilled at 40°F or below until ready to roast. Bacteria grow rapidly between 40-140°F.
Can I bake stuffing inside the turkey?
Baking stuffing inside turkey makes it hard to reach a safe internal temperature of 165°F. It’s much safer to cook stuffing in a baking dish and keep it separate from the turkey.
How long is leftover turkey good for?
Refrigerate carved turkey for 3-4 days. Freeze extras for longer storage. Reheat thoroughly to 165°F. Discard any turkey that smells bad or feels slimy.
The Takeaway on Brining and Food Safety
While brining makes turkey extra flavorful, it does not destroy harmful bacteria. Always handle raw turkey carefully and cook it thoroughly to at least 165°F internally. This is the only way to ensure brined or unbrined poultry is safe to enjoy.
Follow proper food safety practices when rinsing, preparing and cooking brined turkey. Cook to a safe final temperature, refrigerate promptly and use leftovers within 3-4 days.
Taking these precautions allows you to brine for maximum flavor while minimizing the risk of foodborne illness. So go ahead and brine your turkey this Thanksgiving – just be sure to still cook it thoroughly before serving!
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Food Safety Thermometer with IR, Sper Scientific
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Does Brining Turkey Work??? #bbq #turkey #shorts
FAQ
Can bacteria grow in turkey brine?
Can bacteria survive in brine?
How do you kill bacteria in turkey?
Should I rinse turkey after brining?
How does brining a turkey work?
Brining works by adding moisture to the meat, which helps to keep it from drying out during cooking. It also helps to tenderize the meat, making it easier to chew. There are a few different ways to brine a turkey, but the basic process is the same.
Should you brine a Turkey?
Second, brining robs your bird of flavor. Think about it: Your turkey is absorbing water, and holding on to it. That means that that extra 30 to 40% savings in moisture loss doesn’t really come in the form of turkey juices—it’s plain old tap water. Many folks who eat brined birds have that very complaint: It’s juicy, but the juice is watery.
Does roasting a Turkey kill bacteria?
Roasting a turkey to the proper temperature (more on that in a second) will kill any potentially harmful bacteria. If you’re feeling bad about sins of past Thanksgivings, well, don’t.
Should you soak a Turkey in water or brine?
If it were true, then soaking a turkey in pure, unsalted water should be more effective than soaking it in a brine, and we’ve already seen that that is not the case. Moreover, if you soak a turkey in a ridiculously concentrated brine (I tested turkey in a 35% salt solution), according to the osmosis theory, it should dry out even more.
How do you rinse a brined Turkey?
If you decide to rinse your brined turkey, here are the steps to follow: 1. Remove the turkey from the brine and place it in a colander. 2. Rinse the turkey under cold running water for 3-5 minutes. Be sure to rinse all sides of the turkey, including the cavity. 3. Pat the turkey dry with paper towels. 4.
How long does a Turkey stay in brine?
The turkey is left in the brine for a period of time, which can range from a few hours to overnight. The length of time that the turkey is brined will affect the final result. A shorter brine will result in a turkey that is more moist, while a longer brine will result in a turkey that is more flavorful.