Preparations are underway in many homes for the Thanksgiving holiday. Governor Ned Lamont and Connecticut Department of Agriculture Commissioner Bryan P. Hurlburt would like to recognize the many hands that play a role in putting food on your table, including the more than 5,500 farm families in Connecticut.
“Connecticut farmers are an essential segment of our state’s economy—but also a critical component to the wonderful food that many of us gather around each Thanksgiving,” Governor Lamont said. “That is why, when preparing for this year’s Thanksgiving dinner, consider using Connecticut Grown products–from delicious turkey to incredible deserts and other beverages, Connecticut farmers provide families with affordable and nutritious food options. Make this year a true Connecticut Thanksgiving with Connecticut Grown.”
According to the National Turkey Federation, 46 million turkeys are eaten each Thanksgiving. Now is the time to place your order for a Connecticut Grown turkey. More than a dozen Connecticut turkey producers can be found at www.ctgrown.gov offering fresh or frozen, heritage or grass-fed, pastured raised birds. Nearly all of the ingredients for your appetizers, sides, beverages, and desserts can be found by stopping by a holiday farmers’ market, farm stand, farm winery, brewery, or your local grocery store that features products from neighboring farms.
“From a Connecticut Grown turkey to potatoes, winter squash, Brussel sprouts, root vegetables, cranberries, greens, cheese, milk, beer and wine, we can, and do, produce it here,” says Department of Agriculture Commissioner Bryan P. Hurlburt. “Farmers are the backbone of our nation and we are fortunate to have a diverse array of agriculture in Connecticut creating a bountiful harvest.”
If you are looking for ways to prepare your Connecticut Grown food, there are hundreds of recipes on our Pinterest board for you to try. We have you covered with traditional dishes, modern twists on a long-time favorites, and ideas for using up leftovers. Find those recipes, and more, by clicking here: https://www.pinterest.com/GrowCTAg/boards/
As you sit down with family and friends to celebrate all that you are thankful for, remember to thank a farmer.
WASHINGTON — This week millions of Americans will gather family and friends around the dinner table to give thanks. But for those preparing the meal, it can be a stressful time. Not to mention, for many it is the largest meal they have cooked all year, leaving plenty of room for mistakes that could cause foodborne illness.
“Unsafe handling and undercooking of food can lead to serious foodborne illness,” said Al Almanza, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA). “Turkeys may contain Salmonella and Campylobacter, harmful pathogens that are only destroyed by properly preparing and cooking the turkey. Similarly, leaving leftovers out for too long, or not taking care to properly clean cooking and serving surfaces, can lead to other types of illness. We want to be sure that all consumers know the steps they can take and resources that are available to them to help prepare a safe and enjoyable holiday meal. ”
To avoid making everyone at the table sick, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) offers five tips for a food safe Thanksgiving:
Tip 1: Don’t Wash That Turkey.
According to the most recent Food Safety Survey, conducted by the Food and Drug Administration, 68 percent of the public washes whole turkey before cooking it. USDA does not recommend washing raw meat and poultry before cooking. Washing raw meat and poultry can cause bacteria to spread up to three feet away. Cooking (baking, broiling, boiling, frying or grilling) meat and poultry to the right temperature kills any bacteria that may be present, so washing meat and poultry is not necessary.
Tip 2: Use the refrigerator, the cold-water method or the microwave to defrost a frozen turkey.
There are three safe ways to defrost a turkey: in the refrigerator, in cold water and in the microwave oven. Thawing food in the refrigerator is the safest method because the turkey will defrost at a consistent, safe temperature. It will take 24 hours for every 5 pounds of weight for a turkey to thaw in the refrigerator. To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes. For instructions on microwave defrosting, refer to your microwave’s owner’s manual. Cold water and microwave thawing can also be used if your bird did not entirely defrost in the refrigerator.
Tip 3: Use a meat thermometer.
The only way to determine if a turkey (or any meat, poultry or seafood) is cooked is to check its internal temperature with a food thermometer. A whole turkey should be checked in three locations: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Your thermometer should register 165°F in all three of these places. The juices rarely run clear at this temperature, and when they do the bird is often overcooked. Using the food thermometer is the best way to ensure your turkey is cooked, but not overdone.
Tip 4: Don’t store food outside, even if it’s cold.
Storing food outside is not food safe for two reasons. The first is that animals, both wild and domesticated, can get into food stored outside, consuming it or contaminating it. The second is temperature variation. Just like your car gets warm in the summer, a plastic food storage container in the sun can heat up and climb into the danger zone (above 40°F). The best way to keep that extra Thanksgiving food at a safe temperature (below 40°F) is in a cooler with ice.
Tip 5: Leftovers are good in the refrigerator for up to four days.
Cut the turkey off the bone and refrigerate it as soon as you can, within 2 hours of the turkey coming out of the oven. Leftovers will last for four days in the refrigerator, so if you know you won’t use them right away, pack them into freezer bags or airtight containers and freeze. For best quality, use your leftover turkey within four months. After that, the leftovers will still be safe, but can dry out or lose flavor.
Want additional food safety tips?
If you have questions about your Thanksgiving dinner, you can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert. Last November they answered more than 3,000 calls about Thanksgiving dinner. You can also chat live with a food safety expert at AskKaren.gov, available from 10:00 a.m. to 4:00 p.m. ET, Monday through Friday, in English and Spanish.
If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8:00 a.m. to 2:00 p.m. ET.
Consumers with food safety questions can visit FoodSafety.gov to learn more about how to safely select, thaw and prepare a turkey. For more Thanksgiving food safety tips, follow FSIS on Twitter,@USDAFoodSafety, or on Facebook, at Facebook.com/FoodSafety.gov.