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Turkey dinner still a bargainFood safety tips keep meal healthy The cost of preparing a traditional Thanksgiving dinner is surprisingly low--less than $5 per person. To arrive at an average cost, the American Farm Bureau Federation asks volunteer shoppers to shop for traditional holiday foods and then compares their costs to arrive at an average cost for a classic holiday dinner for 10 each year, said Karen Blakeslee, Kansas State University Research and Extension food scientist. This year's tally, which covers the cost of a 16-pound turkey, 14-oz. package of cubed stuffing, 30-ounce can of pumpkin pie mix, two pie shells, 3 pounds of sweet potatoes, 12 dinner rolls, 1 pound of green peas, a one-pound relish tray (with carrots and celery), a gallon of whole milk, a 12-ounce package of fresh cranberries, one-half pint of cream and miscellaneous ingredients (salt, pepper, and spices, for example) is $44.61--or $4.46 per person. The 2008 cost for the meal for 10 is up slightly--$2.35, which is about 6 percent more than the 2007 cost which was $42.26, Blakeslee said. Costs will vary a bit with shopping choices available locally, said Blakeslee, who encourages families and friends to share the planning and preparation of the holiday feast to simplify the process, add enjoyment for everyone involved and share the costs. Blakeslee advises keeping food safety in mind when asking for volunteers or making assignments, such as asking those who travel the farthest to bring non-perishable food items. While much of the food safety advice for the perennial meal focuses on cooking a turkey to 165 degrees F to reduce potential risks from Salmonella or E. coli O157: H7 that may be present on the uncooked poultry, allowing leftovers to stand at room temperature for extended periods of time also can increase the risk of foodborne illnesses, she said. Roasting or otherwise cooking a turkey to 165 degrees F will kill Clostridium perfringens, bacteria that also can sometimes be found on turkey. This bacteria can form spores that can return to their vegetative state (and cause illness) if cooked turkey remains at room temperature too long, Blakeslee said. How long is too long? Remove cooked turkey from the carcass and store all leftover meat in shallow containers. Cover and refrigerate the leftovers within two hours (or less) after roasting or cooking, she said. Leftover turkey can be reheated to 165 degrees F and should be used within two to three days, the food scientist said. When wrapped, labeled and frozen after a holiday meal, leftover turkey will typically retain its quality for up to three to four months. More information on food, food safety, nutrition and health is available at: http://www.oznet.ksu.edu/foodsafety and http://oznet.ksu.edu/humannutrition/.
Date: 12/8/08 Advertisement
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