ORONO – The University of Maine Cooperative Extension has a variety of resources to help prepare a safe and healthy Thanksgiving meal.
The extension has posted simple healthy recipes at extension.umaine.edu/food-health/recipes that use local Maine produce in their main dishes. Mainly dishes with recipe videos at extension.umaine.edu/food-health/efnep/recipe-video-series show a variety of vegetarian recipes or those that can easily replace other proteins as meat substitutes.
You can also find additional publications for a healthy vacation, including “Helpful Hints for Handling Turkeys at Thanksgiving” and “General Food Safety Tips when Preparing Food” at extension.umaine.edu/publications.
If turkey is on the menu, UMaine Extension professor and registered nutritionist Kathy Savoie suggests allowing 1 to 1.5 pounds of turkey per person, according to a press release from Extension. This provides enough for the meal and leftovers for turkey sandwiches or a popular turkey recipe. You can expect half this amount if other poultry, beef or pork is served.
How long it takes to thaw a turkey in the refrigerator depends on its size. People should allow 24 hours for every five pounds of frozen turkey.
The turkey should be cooked to reach an internal temperature of 165 degrees to kill harmful bacteria. The temperature should be measured at the innermost part of the thigh and wing and the thickest part of the chest with a food thermometer.
Leftovers should be stored in the refrigerator at 40 degrees or colder within two hours of cooking. Leftovers should be frozen or used within four days; Sauce should be used within two days.
The USDA Meat and Poultry Hotline is available Monday through Friday, 8:00 a.m. to 2:00 p.m. EST Thanksgiving Day at 1-888-MP Hotline (1-888-674-6854) or 10:00 a.m. to 6:00 p.m. EST, or chat live at ask .usda.gov.
For more information, call 207-591-3188 or email [email protected].
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