Hayter's Turkey Products

1. WHAT'S THE BEST WAY TO THAW A TURKEY ?

2. HOW DO YOU RECOMMEND HANDLING A TURKEY SO ITS SAFE TO EAT ?

5. HOW CAN LEFTOVER TURKEY BE STORED SAFELY ?

6. HOW TO PREVENT CROSS-CONTAMINATION ?

7. WHAT DO I LOOK FOR WHEN SHOPPING FOR TURKEY ?

1. WHAT'S THE BEST WAY TO THAW A TURKEY ?

Refrigerator thawing is recommended. However, if short on time, submerge the turkey in cold water. Thawing turkey at room temperature allows bacterial growth and is not recommended

Refrigerator Thawing:

	Thaw breast side up in its unopened wrapper on a tray in the refrigerator.
	Allow at least one day of thawing for every four pounds of turkey.

Cold Water Thawing:

	Place breast down in its unopened wrapper in cold water to cover.
	Change the water every 30 minutes to keep surface cold.
	Estimate minimum thawing time to be 30 minutes per pound for whole turkey.

2. HOW DO YOU RECOMMEND HANDLING A TURKEY SO ITS SAFE TO EAT ?

Follow these food safety guidelines. Refer to specific categories for additional directions.

	Thaw frozen turkey in the refrigerator or cold water.
	Keep thawed or fresh turkey in a refrigerator.
	Prevent juices from dripping onto other foods in the refrigerator by placing wrapped turkey on a tray.
	Thawed turkey may be kept in a refrigerator up to 3 days before cooking.
	Place raw poultry on non-porous surfaces; these are easy to clean. Avoid wooden cutting boards.
	Use paper towels, not cloth, to dry off turkey and wipe up juices.
	Stuff turkey just before roasting, not the night before.
	Wash hands, work surfaces and utensils touched by raw turkey.
	Use cooking methods that allow the turkey to reach an internal temperature of 140⁰ F in less than 4 hours. Avoid using low roasting temperatures or partial cooking methods.
	Use a meat thermometer to determine turkey's doneness.
	Store turkey, stuffing, gravy, broth and other cooked foods properly within two hours after cooking.

5. HOW CAN LEFTOVER TURKEY BE STORED SAFELY ?

	Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones, then store in refrigerator or freezer.
	REFRIGERATOR STORAGE:
	Wrap turkey slices and stuffing separately and use within three days.
	FROZEN STORAGE
	Wrap in heavy foil, freezer wrap or place in freezer container; for optimum taste, use stuffing within one month and turkey within two months.

6. HOW TO PREVENT CROSS-CONTAMINATION ?

Cross-contamination happens when contaminated food or equipment transfers bacteria to another which is usually safe to eat, i.e. juice from raw poultry or meat left on a cutting board that is not properly cleaned and sanitized before it is used to make a sandwich or salad. Always store raw poultry or meat on the bottom shelf of your refrigerator to avoid juices dripping onto other food causing cross-contamination.

7. WHAT DO I LOOK FOR WHEN SHOPPING FOR TURKEY ?

With so many different cuts of poultry to choose from, sometimes shopping for turkey can be perplexing. Here are some answers to our most frequently asked shopping questions.

	How do I know which cut is best for my meal ? The best way to decide is first by choosing whether you want to use dark meat or white meat in your recipe and then choosing the cut accordingly. The most popular choice for poultry are as follows:

	LEG The whole leg with unseparated drumstick and thigh, no back portion; all dark meat. Chicken legs are great for cacciatore, oven baking, and barbequing while turkey legs are a bit bigger, better suited to baking.

	THIGH That portion of leg above the knee joint; no back portion unless package indicates. Thighs are a favourite of those who prefer dark meat. Also available boneless and skinless. Turkey thighs are great for cacciatore, oven baking, and stir-frying. Turkey thighs are also terrific for extra dark meat for special occasions or for the barbeque.

	DRUMSTICK Lower portion of the leg with dark meat. Turkey drumsticks are ideal for baking or serving in cacciatore.

	BREAST HALVES OR SPLIT BREAST White meat; available bone-in or boneless and skin-on or skinless. Turkey breasts are wonderful on the barbeque, grilled and sliced in salads, stir-frys, wraps, you name it. Available in many cuts to save you time in the kitchen.

	WING PORTIONS (Wingettes & Drummettes) The food that will make your party unforgettable! The Drummette is the first section of the turkey wing and the Wingette is the second. Ideal for hot 'n' spicy, teriyaki, barbeque, thai, or honey garlic wings. They will go fast at any party, so be sure to make extra! Turkey wings are quite large - one per person would be enough. They can be used in any type of meal from pasta to oven-baked with potatoes.

	GROUND TURKEY A lower fat substitute for regular hamburgers. Available in white meat or dark meat. Idea for burgers, chili, pasta sauce and lasagna.

	WHOLE TURKEY The perfect poultry for family meals or celebrations, fresh from the oven, rotisserie or grill. Serve with roasted potatoes, fresh garden peas and corn bread for a home-style meal.

New Years Resolutions...

Let us help you meet those
New's Years Resolutions in 2008. Turkey is low in fat and high in protien. Healthy and nutritious, turkey can be substituted for all types of meats in any recipe.

***New Location***

Our Turkey products are now available at
Central Fresh Market
Kitchener

Brady's
Meat & Deli

Waterloo

More details.....

Turkey Trivia

Did you know ?

Turkey's scientific name is Meleagril gallopavo (mel-e-AY-gril gal-low-PAY-voe) from Latin gallus, meaning cock, and pavo, meaning chicken like. Meleagril is the Roman name for guinea fowl, suggestive of the early confusion of the turkey with guinea fowl.

The more common name "turkey" has a number of theories as to its origin. One suggestion is from the wild turkey's call, which sounds like "turk-turk-turk". Another likely explanation is that in the 16th century, merchants trading in the Mediterranean were known as Turkes.

Another theory says that Columbus named them "Turka" which is peacock in the Tamil language of India. Columbus thought the New World was connected to India and had mistaken this large roaming bird for a peacock.

Another theory is that an American Indian name for the bird was "firkee". Christopher Columbus and Hernando Cortez both acquired a taste for turkey in the Western Hemisphere and took some back to Europe.

Turkey Tips

How should fresh turkey be stored?
Fresh poultry should be refrigerated in its original package in the coldest part of the fridge, on a tray to prevent juices from contacting other food. Freeze within two days if not cooked. Never leave poultry on the counter.

What is the shelf life once poultry is frozen?
Whole turkeys may be frozen for up to 365 days (one year) while parts may be frozen for up to 9 months. Quality may deteriorate over time.

How can leftover turkey be stored properly?
Leftovers can be stored in the fridge for 1-4 days, depending on the type of meat. If freezing is desired, wrap in foil or freezer bags. Make sure the air is squeezed out of the package before freezing. Cooked meat can be kept for 4 months.

Turkey Facts

Did you know ?

Turkeys in Canada are grown under a quota system. The quota system is used to allocate production of Canadian turkey to each province. Annual quotas are established six to nine months ahead of the production year by the CTMA in consultation with the Turkey Market Advisory Committee.

The provincial board is then responsible for dividing its share of the national quota among the province's registered producers. The producer allotments are sometimes adjusted if the amount of turkey in storage changes. At all times, a province must stay within the provincial allocation from CTMA.

Turkeys do not suffer from overcrowding. Agriculture and Agrifood Canada's recommended code of practice for the care and handling of poultry recommends up to 4 square feet of space per bird depending on their size.

Barns often have windows and are always well ventilated to protect turkeys from respiratory diseases, which are a major concern to producers.

A proper climate is always maintained to ensure maximum comfort level for the birds and the birds have access to food and water at all times. Turkeys respond very well to good management and to provide anything less would not be economical.

Hayter's Turkey Products Inc.