Turkey

Purchasing

Turkey is available in a variety of both fresh and further processed forms. Some examples include individual breasts, thighs, deli meat, sausages, bacon or as the whole bird. There is no difference in the eating quality of a Grade A whole turkey and a utility whole turkey. The only difference is in appearance, where a utility turkey may have a tear in the skin or may be missing parts.

Storing, Preserving and Food Safety>

Storing

Fresh Turkey: When purchasing fresh turkey, best-before dates on the product packaging should be consulted, to see how long fresh whole turkey can be safely stored in the refrigerator. If no best-before date is present, Health Canada recommends using fresh whole turkey store in the refrigerator within 2-3 days of purchase.

Whole turkeys can be kept frozen for 1 year, parts for 6 months. Once thawed, treat previously frozen turkey as fresh turkey and do not refreeze until cooked.

Ground turkey can be stored according to the best before date on the package, or in the refrigerator for 1 day, and in the freezer for 2-3 months.

Cooked Turkey: Cooked turkey and cold cuts can be stored in a covered container for up to 4 days in the refrigerator or up to 3 months in the freezer.

Food Safety

Bacteria tends to grow in a ‘danger zone’ between 40°F and 140°F (4°C and 60°C). Therefore, make sure turkey is refrigerated below 40°F (4°C), or kept hot, above 140°F (60°C). Do now allow raw or cooked turkey to remain in the danger zone for more than two hours.

• Always wash hands in hot soapy water before preparing foods and handling raw meat
• Remove plastic wrap from thawed turkey
• Remove neck and giblets from body cavity
• Washing or rinsing meat and poultry prior to cooking is not necessary and may promote cross contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution
• Do not let raw meat or juices touch ready-to-eat foods either in the refrigerator or during preparation
• Do not put cooked foods on the same plate that held raw product
• Wash and rinse utensils, dishes and surfaces used for cutting turkey with hot soapy water
• Keep cutting boards and utensils in good repair

 

Thawing

• Refrigerator method: Refrigerator method keeps the meat cold until completely thawed. Place the wrapped frozen turkey on a tray on the bottom shelf of the refrigerator, and allow 5 hours per pound (10 hours/kg).
• Cold water method: The quick method is to place the wrapped frozen turkey in the sink or large container and cover completely with water. Make sure you change the water at least every hour. Allow 1 hour per pound (2 hours/kg), and once thawed, refrigerate immediately.
• Never thaw turkey at room temperature. Refrigerate or cook turkey immediately after it has thawed, and cook within 48 hours. Also, never refreeze uncooked turkey.

Cooking Tips and Techniques

There are many ways to cook whole turkeys and turkey parts, including roasting, barbecuing and deep-frying. Cooking time is dependant on the method. For directions on how to barbecue and deep-fry turkey, visit www.turkey.mb.ca.

Roasting

Simply preheat your oven to 325°F (160°C) and use these cooking times to prepare roast turkey that’s moist, tender and delicious.

Weight	Stuffed	Unstuffed	Barbecue – medium heat (unstuffed)
6-8 lbs (3.0-3.5 kg)	3-3 1/2 hrs	2 1/2 – 2 3/4 hrs	1 – 1 3/4 hrs
8-10 lbs (3.5 – 4.5 kg)	3 1/4 – 3 1/2 hrs	2 3/4 – 3 hrs	1 1/4 – 2 hrs
10-12 lbs (4.5 – 5.5 kg)	3 1/2 – 3 3/4 hrs	3 – 3 1/4 hrs	1 1/2 – 2 1/4 hrs
12-16 lbs (5.5 – 7.0 kg)	3 3/4 – 4 hrs	3 1/4 – 3 1/2 hrs	2 – 2 3/4 hrs
16-22 lbs (7.0 – 10.0 kg)	4 – 4 1/2 hrs	3 1/2 – 4 hrs	2 1/2 – 3 1/2 hrs

Turkey is fully cooked and safe to eat when the thermometer reads 170°F (77°C) for an unstuffed turkey and 180°F (82°C) for a stuffed turkey. When done, remove turkey from oven, cover with foil and let stand for 15-20 minutes before carving.

Roasting turkey cuts: Prepare turkey breast or thighs in a roasting pan as you would a whole turkey. Insert an oven-safe meat thermometer into the centre of the thickest part of the meat. Cover loosely with foil and place in an oven preheated to 325°F (160°C). The turkey is done when the meat thermometer registers 170°F (77°C).

Brining

Brining is a preparation method that locks in moisture and adds tenderness and flavour to turkey. Brining should begin at least six hours prior to cooking, but 12 to 20 hours is ideal.

Step 1: Choose your turkey. Wings, drums, thighs and breast meat will cook quickly, but a 10 lb whole bird can take up to two hours on the barbecue or up to three hours in the oven. Do not use a self-basting or Kosher turkey for brining.

Step 2: Choose your container. The turkey will need to be fully submersed in the brined solution. For parts, use a covered container or large zip-lock freezer bag. For a whole turkey, use a large non-corrosive covered pot or special brining bag.

Step 3: Brine solution – liquid. You’ll need about 1L of ice-cold water to cover a few parts and about 3-4L to cover a 10-12 lb whole turkey. For a signature brine, consider replacing some of the water with beer, juice or soft drink.

Step 4: Brine solution – water. Typically brine has enough salt in the liquid to float a raw egg. Dissolve salts in a small quantity of hot water, then let cool before adding to the brining liquid. Use a ratio of 1 cup (250 mL) salt to 1 gallon (4.5L) liquid.

Step 5: Brine solution – aromatics and seasonings. Add flavour! Use a variety of herbs and spices to make it sweet, savory or spicy.

Once the solution has been prepared and the turkey submerged, cover and refrigerate for the desired length of time. When finished soaking, remove the turkey from the brine, and discard the brine. Thoroughly rinse under a slow stream of cool water and rub gently to release the salt. Pat the skin dry. Cook the turkey as usual.

Nutrition

Turkey is a very lean meat and an excellent source of protein, providing the essential amino acids necessary for the renewal and maintenance of body tissues.

Turkey is an excellent source of niacin, a factor in the maintenance of good health. In addition, turkey is a good source of phosphorous, a factor in the normal development of bones and teeth.

Turkey Breast (skinless, boneless, roasted)

Nutritional Information (per 100g)
	Amount	Claim
Calories	159
Protein	32 g	Excellent source
Carbohydrates	0 g
Fat	2.6 g	Low fat, extra lean
Cholesterol	76 mg
Sodium	47 mg	Low sodium
Potassium	354 mg	Good source
Iron	0.3 mg
Phosphorus	244 mg	Good source
Magnesium	21 mg	Source
Zinc	1.1 mg	Source
Selenium	8.2 mcg	Good source
Vitamin B6	0.3 mg	Source
Vitamin B12	0.9 mcg	Excellent source
*Niacin	19 NE	Excellent source

Turkey Drumstick (skinless, roasted)

Nutritional Information (per 100g)
	Amount	Claim
Calories	189
Protein	31 g	Excellent source
Carbohydrates	0 g
Fat	6.4 g	Extra lean
Cholesterol	143 mg
Sodium	90 mg	Low sodium
Potassium	268 mg	Source
Iron	1.1 mg	Source
Phosphorus	201 mg	Good source
Magnesium	15 mg	Source
Zinc	3.6 mg	Excellent Source
Selenium	14 mcg	Excellent source
Vitamin B6	0.2 mg	Source
Vitamin B12	2.2 mcg	Excellent source
*Niacin	11.6 NE	Excellent source

*Source: Health Canada. 2010. Canadian Nutrient File

Production

A turkey hatching egg farm raises breeding birds to produce eggs that are collected, cleaned, sanitized and shipped to the hatchery. The hatchery is then responsible for hatching the eggs into viable poults, which are then shipped to commercial turkey farms, where they are raised into adult turkeys.

In Canada, turkey farmers provide care and attention to their birds, and most turkeys are raised in specially designed, environmentally-controlled barns that provide protection from predators, disease and bad weather. Though some may be grown in semi-controlled housing or outdoors. Each environment is monitored, as per the Turkey Farmers of Canada (TFC) Flock Care Program, with regard to temperature and climate, light, space and access to feed and water. Turkeys run freely on floors that are covered with dry bedding, such as straw or wood shavings. Once the turkeys reach an appropriate weight, they are transported to the processor.

For more information on turkey production, please visit Turkey MB