Health and Fitness : Politics may not be the only thing spoiling appetites this Thanksgiving

By Virginia Gay Hospital Next week, thousands of homes will fill with the delicious aromas of Thanksgiving dinner. Melissa Smith, RN, BSN, Director of Home and Public Health at Virginia Gay Hospital, reminds everyone to take special care when preparing food for Thanksgiving.

People at the highest risk of becoming sick from a foodborne illness are the elderly, children, individuals with a weakened immune system, and pregnant women. Fortunately, most people recover from foodborne illnesses without complications, but symptoms can last anywhere from hours to weeks, and each year about 128,000 people are hospitalized.

When preparing a turkey, be aware of four main safety issues: thawing, preparing, stuffing and cooking to adequate temperature.

• Thawing: There are three safe ways to thaw a turkey - in the refrigerator, in cold water, or in a microwave oven.

·When thawing in the refrigerator, allow 24 hours of thawing time for every five pounds of turkey. Place the turkey in a container to prevent the juices from dripping on other foods. A thawed turkey can remain in the refrigerator for one or two days before cooking.

·When using a microwave, check the manufacturer's instructions for the number of minutes per pound and the appropriate power level to use for thawing. Plan to cook the turkey immediately after thawing since some areas of the bird may become warm and begin to cook during microwaving.

·When thawing in cold water, allow 30 minutes per pound of turkey and change the water every 30 minutes. Be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. A turkey thawed by the cold water method should be cooked immediately.

• Preparing: After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.

· Stuffing: For optimal safety, cook the stuffing outside the turkey in a casserole dish; however, if you place stuffing inside the turkey, do so just before cooking and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F

• Cooking: Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.

Remember to refrigerate food promptly after the meal. Discard any food left out more than two hours. Wash your hands frequently with soap and warm water when preparing food and serving... And of course, don't prepare or touch food meant for others if you are ill.