Beware Unsafe Ways to Cook Your Turkey

November 20, 2005 (Updated December, 2007)
Carol Ann Burtness
Extension Regional Center – Brainerd
Phone: (888) 241-0720
E-Mail: burtn002@umn.edu

Turkey dinners are a part of many traditional holiday meals. If you enjoy trying something “new”, keep in mind that some of the “new” ways of preparing traditional meals may not be safe. Some of the unsafe methods for preparing holiday meals include:

Brown Paper Bag Method: This method involves placing the turkey in a large brown paper grocery bag and cooking the bird at a very low temperature. First, brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and other materials used in recycling the grocery bags are very unsanitary and some bags may even contain tiny metal shavings. To make this method safe, replace the brown bag with a turkey-size oven-cooking bag (available in your grocery store). Second, cooking turkey at temperatures below 325 degrees is unsafe. Be sure to increase the oven temperature to 325 degrees or higher. Use a food thermometer inserted in the thickest part of the thigh and cook the turkey until the temperature reaches 165 degrees or higher.

Trash Bag Method: This method is sometimes known as the “Mississippi Trash Bag Method.” A whole turkey is placed in a large trash bag and marinated in salt brine, herbs and spices for several hours at room temperature. This is an unsafe method because of the use of trash bags and marinating at room temperature. Do no use non-food grade materials to hold food because chemicals and non-food colors may leach into the food. To make this method safe, replace the trash bag with a large oven-cooking bag. Refrigerate the turkey during the marinating process.

Slow-Cooking Overnight Method: This method is unsafe because it involves cooking the turkey at 190 to 200 degrees overnight for 12 to 13 hours. A low oven temperature means the turkey will take longer to heat and will increase the risk of harmful bacteria growth and the chance that toxins will be produced and not be destroyed with further cooking. To make your turkey safe, do not cook it at temperatures lower than 325 degrees.

Turkducken: A turkducken is a partially boned turkey layered with a boned duck, then with a boned chicken and spread with layers of stuffing between each bird. The entire collection is rolled, tied and roasted at 190 degrees for 12 to 13 hours. Do you think this sounds unsafe? You betcha. There is a good chance that people eating this combination will not feel good after a few days. There are many other better methods out there! To make this method safer, keep the birds chilled until ready to put together. Whiled boning each bird, keep the others refrigerated. After all three birds have been boned and the stuffing has been prepared, assemble the turkducken ingredients and quickly get it into a pre-heated oven set no lower than 325 degrees. Use a meat thermometer inserted in the thickest part of the bundle and make sure the stuffing and birds reach 165 degrees or higher. Be sure to check the temperature in several locations.

Have a great (and safe) holiday!