Our Fresh Free Range Turkeys generally cook 20% faster than conventional, or previously frozen birds due to their freshness and higher moisture content in the meat fibres, part of what makes them so tender and tasty.  Below are some cooking time guidelines.  Note: A meat thermometer should always be used to ensure that the internal temperature in thickest part of the thigh reaches 170F before serving.

The longer meat is cooked, the more firm it becomes. The texture of the various degrees of doneness of meat are similar to the feel of the fleshy part of your palm below the thumb. Try this thumb and finger test the next time you cook a steak and see how accurate it is!

Rare:
Thumb to index finger: Steak will be soft and squishy

Most meat fits easily into a healthy diet. Meat contains all the essential amino acids and meat proteins which are 95 to 100% digestible. Also, meat is a good source of vitamins and minerals and is the only natural source for certain B vitamins. Furthermore, iron from meat is four times more absorbable than iron from other sources. The consumption of meat is vital for cognitive development of children and young adults and does fit into a healthy lifestyle. Whether it be meat, fruit or vegetables moderation is important for a healthy lifestyle.

Ground beef, pork and lamb should not be cooked to rare, but whole cuts such as steaks, chops and roasts can safely be cooked to rare or medium rare degree of doneness and it is safe for human consumption.

The best way to thaw frozen meat is to plan ahead and defrost in the fridge the day before you want to prepare your meat. Thawing the meat in the refrigerator can help maintain the quality of the meat.

For more information: www.foodsafe.ca

Always reheat your food rapidly to a minimum of 74 degrees C (165 degrees F). The highest possible temperature should be used when reheating food. Using holding ovens, steam tables, and soup urns should never be used to warm up cold foods.

Cook foods to the correct internal temperature of 74 degrees C (165 degrees F) for a minimum time of 15 seconds. If the food you are cooking is large, insert a thermometer into the thickest area of the food item. Here are the safe minimum cooking temperatures:

There are many different important steps in proper food storage. By properly storing food and maintaining correct temperatures you will decrease the chances of food borne illness and keep your food fresher longer. Here are some important tips:

1. Food stored in the fridge should be covered to prevent contamination from the air, condensation and drippings from other foods
2. Ensure that your fridge is set to a temperature of 4 degrees C (40 degrees F)
3. Ensure that your freezer is set to -18 degrees Celsius  (0 degrees F) or lower
4. Bulk food items such as flour should be stored in covered bins to prevent dust, insects and any other type of material from entering

The danger zone is a temperature range where pathogens multiply rapidly. The danger zone is between 4 degrees C and 60 degrees Celsius (40 – 140 degrees F). Harmful bacteria can multiply at these temperatures.

Fortunately, most cases of food poisoning can be prevented with proper food handling. To practice food safety, quickly refrigerate perishable foods, such as meat, poultry, fish, dairy and eggs — don’t let them sit more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C).

Uncooked foods, such as cold salads or sandwiches, also should be eaten or refrigerated promptly. Your goal is to minimize the time a food is in the “danger zone” — between 40 and 140 F (4 and 60 C) — when bacteria can quickly multiply.

When you’re ready to eat leftovers, reheat them on the stove, in the oven or in the microwave until the internal temperature reaches 165 F (74 C). Because they may not get hot enough, slow cookers and chafing dishes aren’t recommended for reheating leftovers.

Food poisoning — also called foodborne illness — is caused by harmful organisms, such as bacteria in contaminated food. Because bacteria typically doesn’t change the taste, smell or look of food, you can’t tell whether a food is dangerous to eat. So if you’re in doubt about a food’s safety, it’s best to throw it out.

Leftovers can be kept for two to five days in the refrigerator depending on the item. Be sure to eat them within that time. After that time period the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately. Please refer to the chart below for proper storage times.