Holiday Food - Questions & Answers

"I just discovered I cooked the turkey with the package of giblets still inside the cavity. Are the turkey and giblets safe to eat?"

• If giblets were left in the cavity during roasting, even though this is not recommended, the turkey and giblets are probably safe to use. However, if the packaging containing the giblets has changed shape or melted in any way during cooking, do not use the giblets or the turkey because harmful chemicals from the packaging may have penetrated the surrounding meat.

"This morning, I discovered the pork roast was left out all night. I took it out of the freezer to thaw and forgot to put it in the fridge. It's completely thawed and warm. If I cook it, will it be safe?"

• Unfortunately, it should not be used. It has been out of refrigeration too long. At room temperature, bacteria multiply very rapidly and some types will produce toxins which are not killed by cooking and can possibly cause illness.

"I received a gift of a smoked pheasant from a mail order company. It was packed in a box with no dry ice or frozen gel packs. It wasn't cold even though the label said "keep refrigerated." Because it is smoked, will that make it safe?"

• Poultry and hams are smoked for flavor, not preservation. If a product is labeled "keep refrigerated," that's a warning that it must be kept cold to be safe. The only exception are country hams and dry sausages which are safe at room temperature. Bacteria don't grow in them because of the high salt content and dryness. If you think you deserve a refund, call or write the mail-order company. It is the shipper's responsibility to deliver the product on time, properly packaged and handled safely; the customer's responsibility is to have someone at home to receive it and refrigerate it immediately.

"I purchased a raw stuffed turkey from my local grocery store in the deli department. One of my houseguests said it's not safe to cook and eat it. Is she right?"

• Your houseguest must be well-informed on food safety. She's right: DO NOT USE IT! The USDA does not recommend purchase or use of commercially pre-stuffed raw turkeys or chickens. Whole turkey and chicken should be stuffed immediately before putting the poultry in the oven. We recommend discarding or returning the product to the store where purchased.

"The instructions on the ham said it would take about 4 hours to cook, but the thermometer read 160° F after 3 hours. The problem is that we won't be eating for another 2 hours. Can I leave it out on the counter covered with foil?"

• That's not a good idea. Bacteria that cause foodborne illness can contaminate safely cooked food left out at room temperature. Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness. Since the ham will be out extra time for carving and serving, it's better to cover it and keep it in a 200° F oven until you're ready to serve it. Check the ham with a meat thermometer to make sure it doesn't go below an internal temperature of 140° F while it's in the oven.

" What should I do? I put a 20 lb turkey in a 200° oven before I went to bed last night, and the pop-up timer says it's already done at 7:30 this morning. We won't be eating until 3 p.m."

• You have two problems here. First, overnight cooking of meat at a low temperature isn't a safe method so we don't recommend using this turkey. It's not safe to cook any meat or poultry in an oven set lower than 325°F. At 200° F, meat remains in the "Danger Zone" (between 40 and 140° F) where bacteria multiply rapidly and can form toxins.
  
  Secondly, holding a properly cooked turkey at a safe temperature (140° F or above) for more than a couple of hours will dry it out and ruin the quality. If a safely cooked turkey must be held from 7:30 a.m. to 3 p.m., it should be carved and refrigerated in shallow, loosely covered containers and served cold or reheated at mealtime.

"My aunt has a holiday party every year. It lasts all afternoon and into the evening. She leaves food sitting out on the table for hours. I have small children and am concerned that they could get sick if they eat it. What should I do?"

• You're right to be concerned about your children. They, as well as pregnant women, elderly people and persons with chronic illness stand a greater chance of getting sick from food poisoning and suffering complications. Everyone should avoid perishable foods which are not either kept cold or hot. Hopefully your aunt will have some hot foods kept hot (above 140° F) in a chafing dish, slow cooker, or warming trays. Cold foods are safe if kept cold (below 40° F) nestled in bowls of ice or replaced often from the refrigerator. You can offer your child these with confidence. Breads, cookies and cakes are, of course, safe to eat.

"I baked some pumpkin pies over the weekend to serve tomorrow on Thanksgiving. They've just been sitting on the counter. Should I have refrigerated them?"

• Yes. Foods made with eggs and milk such as pumpkin or custard pies and cheesecake must first be safely baked to at least 160° F. Then, they must be refrigerated after baking. Eggs and milk have high protein and moisture content and when these baked products are left at room temperature, conditions are ripe for bacteria to multiply. It's not necessary to refrigerate most other holiday cakes, cookies or breads unless they have a perishable filling or frosting.

"I roasted my holiday turkey yesterday and put it in the refrigerator. It isn't stuffed so I thought it was safe. Then my daughter said I shouldn't have refrigerated it whole. Is it safe to eat today?"

• We do not recommend you refrigerate a cooked turkey whole - it could take too long to cool down to a safe temperature. For optimal safety, you should have carved all the meat from the bones first. It's okay to leave the drumsticks, thighs and wings intact, if you prefer. Divide the meat into shallow containers. This is very important to ensure rapid, even cooling and quick reheating.