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Consumer Q's - November 16, 2006

November 16, 2006        Contact:     Teresa Jenkins
(404) 656-3645
1-800-282-5852

CONSUMER Q’s
Prepared by the Georgia Department of Agriculture, Office of Public Affairs
Tommy Irvin, Commissioner
Call Consumer Q’s Hotline at (404) 656-3645 (Metro Atlanta) or
1-800-282-5852 (toll free)

Consumer Q’s:  This week’s Consumer Q’s is dedicated to questions regarding the preparation and storage of two Thanksgiving favorites.  Should you have any other questions on this issue please call the Consumer Q’s Hotline.

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How much turkey should I buy?

Allow 1-1^1/4 pounds per person.  This will ensure that you have leftovers for a few days.

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Should I buy a fresh or frozen turkey?

Since there is no significant difference in quality between the two, it is a personal preference.  If you are an early shopper, it is recommended you buy a frozen turkey.  Fresh turkey should only be purchased one to two days before it is to be used.

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How long will a frozen turkey keep in the freezer?

No more than nine months.

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What is the safest way to thaw a frozen turkey?

The safest way is to plan a few days ahead and thaw in the refrigerator.  It is also safe to thaw in cool water if you remember to change the water every 30 minutes.  The object is to keep the turkey cool.  It is not recommended to thaw at room temperature.

Thawing Time in the Refrigerator (whole turkey)     Thawing Time in Cold Water (whole turkey)

8 to 12 pounds      1 to 2 days                               8 to 12 pounds      4 to 6 hours

12 to 16 pounds    2 to 3 days                               12 to 16 pounds    6 to 9 hours

16 to 20 pounds    3 to 4 days                               16 to 20 pounds    9 to 11 hours

20 to 24 pounds    4 to 5 days                               20 to 24 pounds    11 to 12 hours

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When should I stuff the turkey?

The stuffing should be placed loosely in the turkey just before roasting.  Do not stuff ahead of time.  This could lead to a foodborne illness.  The stuffing should be removed from the turkey immediately after it’s cooked.  It should be stored separately from the turkey.

According to the Department of Human Resources there are more cases of food poisoning reported each year around the holidays due to improper handling and storage of food.  Food should not be left out for more than two hours, even in heated trays.  The risk of food poisoning increases after this.

Recommended storage time:

Refrigerated turkey:        use within three to four days

Frozen turkey:                use within one month

Stuffing:                        store in shallow container to allow for faster chilling – use within one to two days.

Gravy:                          use within one to two days (bring to a rolling boil before serving.

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Do I have to soak a ham before I cook it?

Most U.S. ham producers use the injection-curing method whereby the ham is injected with brine.   After curing, a ham may be smoked to add flavor and aging capability.   Because the use of salt is essential to the curing process, it is very unlikely that you will ever find a non-salty ham.   You can try and eliminate some of the salt by soaking the ham in water in the refrigerator for about six hours before you cook it.   This is definitely recommended for most salt-cured 'country style' hams.   If you have a honey-glazed ham you should definitely not soak it, as this will dissolve the glaze.

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What is country ham?

Country ham has been dry-cured in a mixture of salt, sodium nitrate, sugar and other seasonings for a period of days (depending on the weight of the ham).   The salt is then rinsed off and the ham is slowly smoked over hardwood fires before being aged 6 to 12 months.   Most are sold uncooked, though fully cooked hams are now becoming more readily available.   Country-cured ham is distinguished by its salty, well-seasoned, firm flesh.   America's most famous country-cured hams come from Georgia, Kentucky, Tennessee and Virginia.

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Can I freeze an uncooked ham?

Cured ham may be frozen but you may note changes in texture and flavor.

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How long can I keep cooked ham in my refrigerator?

To store cooked ham, carve the remaining meat from the bone and place it in clean, small, shallow containers in a refrigerator.   Use it within three to four days.   A whole, cooked ham may be refrigerated for up to five days.   Cooking the ham changes the acidity and the chemical composition of the preservatives, thus decreasing the shelf life.

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What is a ham hock?

The hock is the lower portion of a hog's hind leg, made up of meat, fat, bone, gristle and connective tissue.   In the market, ham hocks are often cut into two to three inch lengths.   Most have been cured, smoked, or both, but fresh hocks can sometimes also be found.   Ham hocks are generally used to flavor dishes such as soups, beans and stews that require lengthy, slow cooking.

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Please visit our website www.agr.state.ga.us and go to the Farmers and Consumers Market Bulletin for a tasty Thanksgiving menu.

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If you have questions or problems with products or services regulated by the Georgia Department of Agriculture, you may write the Office of Consumer Services, Room 224, 19 Martin Luther King Drive, Atlanta 30334 or call 404-656-3645 (Metro Atlanta), 1-800-282-5852 (statewide, toll free).