Imported Holiday Spices Carry Salmonella Risk – Thanksgiving Is Near At Hand

bronze-turkey Source Imported spices carry salmonella, insects, excrement and hair.
FYI – FDA said “Imported spices carry salmonella, insects, excrement and hair. U.S. Food and Drug Administration says that 7 percent of imported spices tested were contaminated with salmonella. More than 80 different types of salmonella were detected.

Treat you and your family to a Safe Healthy serving of Spices. Heat(cook) your foods containing spice and spice mix to a temperature of at least 160(F), 71(C) degrees to kill any bacteria contamination.

Who makes Up These Rules Anyway?

Display pumpkins can now be processed, canned or frozen for use later in making breads, cookies, pies and soups. Seeds cleaned and roasted for healthy snacks.

Early shoppers will pick over tons of turkeys looking for that perfect Factory grown bird. The ones that have been fed a blend of antibiotics, hormones and steroids to produce a market size bird in the least amount of time using as little factory produced feed as possible.

Do Not let me say that again Do Not buy a live turkey Unless you know what you are doing. It takes a great deal of knowledge, time, equipment and effort to kill, scald, pick(pluck), gut and prepare your bird for the oven.

Thawing And Cooking Your Turkey In Not A Fast Process. In the Refrigerator at (40 °F or below).
Rule of thumb – Allow approximately 24 hours for every 4 to 5 pounds of bird weight
4 to 12 pound birds allow 1 to 3 days
12 to 16 pound birds 3 to 4 days
16 to 20 pound birds 4 to 5 days
20 to 24 pound birds allow 5 or 6 days

Uuggested Cooling Times For Turkey.
Unstuffed
4 to 8 pounds (breast only) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Stuffed
4 to 6 pounds (breast Only) Not usually applicable
6 to 8 pounds (breast Only) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

Hint It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages Before cooking time.

shatner-loves-turkey Deep Fried Turkey! Not for the weak of heart. You have been Warned..
William Shatner: Only You Can Prevent Turkey Fryer Fires [PSA] (Video Clip)

Skip the turkey Go for regional delights. Smoke House or pepper cured ham. Maybe you will like a Fat baking or roasting hen(s). In the Southwest Prime Dry Aged Beef, steaks or BBQ smoked beef ribs or briquette.

Not from the USA. Please leave me comment about your home town and country.

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Why is Common Sense so Uncommon?

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10 responses to “Imported Holiday Spices Carry Salmonella Risk – Thanksgiving Is Near At Hand

  1. We have ordered our locally butchered turkey. Yes, let someone else do the messy stuff. We’ll just do the stuffing.
    Oscar

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  2. Wow, your blog has so much useful information. I’m glad I ran into it. Thanks for letting us know about the salmonella! I appreciate it.:)

    Like

  3. Never thought about spices having salmonella…. That might explain why I was so ill once on my travels!

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  4. Great video! I guess the moral of the story is not to forget the dingle dangle!

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  5. Wow, didn’t know that about the spices, no wonder I try to grow some of those things myself. Thanks for all of the information.

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  6. marieandtheappletree

    Isn’t that why they are irradiated?

    Like

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