Let's Talk Turkey: Buy Local and Make It a Michigan Thanksgiving
MI Dept. of Agriculture also offers food safety tips for the holiday
Nov 20, 2009
Contact: Jennifer Holton
Phone: 517-241-2485
Email: holtonj@michigan.gov
LANSING -- Today, Michigan Department of Agriculture (MDA) Director Don Koivisto encouraged consumers to purchase Michigan products from turkeys and cranberries to pumpkin pie and ice cream when preparing for their Thanksgiving feast.
"When picking up your Thanksgiving groceries, don't forget to include the delicious foods grown and processed right here in Michigan as part of your holiday feast," Koivisto said. "Ingredients in traditional family recipes and family meals are among the 200 agricultural commodities grown right here in Michigan, all of which are integral to the state's $71.3 billion agricultural economy."
Selecting Michigan-made and grown products helps ensure the freshness and nutritional value of a meal as these local products spend less time traveling to the table. Some Michigan items to remember to purchase are turkey, potatoes, cranberries, pie, ice cream, cheese, wine and the list goes on and on.
"MDA's Facebook page will be showcasing a list of recipes featuring Michigan products to round out your meal," said Koivisto. "From making your stuffing with Michigan breads, celery and onions or a tasty pie with Michigan apples or pumpkins - the possibilities are endless."
Michigan wineries produce several styles of wine that complement the traditional Thanksgiving feast. A semi-dry Riesling or Pinot Grigio will pair well with slightly sweet components of the meal like sweet potatoes and cranberry sauce. A drier Riesling will go perfectly with any turkey stuffing.
"In today's economy, consumers can help keep dollars working for Michigan by choosing locally grown and made products," said Koivisto. "In fact, if every Michigan family spent just $10 a week on locally grown foods, it would keep nearly $40 million working right here in the state."
In addition to choosing Michigan products, it critical that families follow these quick tips to ensure a safe and delicious Thanksgiving meal:
Turkey Preparation Tips
- Stuffing a turkey is not recommended for optimum safety.
- Pre-stuffed frozen turkeys shouldn't be thawed before cooking and closely follow package directions. Using a meat thermometer, the temperature at the center of the stuffing must reach a minimum of 165 degrees F.
- If buying a fresh turkey, be sure to purchase it one or two days before cooking.
- Never defrost food on countertops, use a refrigerator or cold running water.
- A thawed turkey should only be refrigerated for one to two days. (For every five pounds of turkey, allow about 24 hours of thawing time in a refrigerator or cold running water.)
- Using a meat thermometer, the temperature of the whole turkey should reach a minimum internal temperature of 165 degrees F in the innermost part of the thigh and wing and the thickest part of the breast.
General Guidelines
- Start with the basics - always wash hands with warm, soapy water for at least 20 seconds before, during and after handling food.
- Use separate utensils, cutting boards and serving dishes for raw and cooked foods, and wash thoroughly with warm, soapy water before re-using.
- Never leave perishable food out of the refrigerator for more than two hours.
- Keep cold foods cold and hot foods hot.
For more information regarding the Michigan commodities or for additional food safety tips, visit www.michigan.gov/mda or www.michigan.gov/foodsafety.
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