LANSING – Enjoying Michigan ’s bountiful selection of Thanksgiving fare is a tradition shared by many families each year. Michigan Department of Agriculture (MDA) Director Don Koivisto is offering consumers some simple tips to safely prepare a delicious Thanksgiving meal and is encouraging consumers to purchase Michigan products – from turkeys and cranberries to pumpkin pie and ice cream – when preparing for their traditional feast.
“Many of Thanksgiving’s taste-tempting traditional foods are grown and produced right here in Michigan . From everything to turkey, cranberries, onions, celery, pumpkins and winter squash, milk and dairy products, potatoes, wine and much more,” said Koivisto. “In fact, Michigan is second in the nation in agricultural crop diversity, producing over 200 commodities commercially, making it easy to give thanks for Michigan agriculture this holiday season.”
Because local products spend less time traveling to the dinner table, selecting Michigan-made and grown products helps ensure the freshness and nutritional value of a meal. Buying local products also supports local farmers, communities, and the state’s economy.
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.
“Check out MDA’s Facebook page for delicious seasonal 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.”
In addition to choosing Michigan products, it’s 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. 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 Safe Food Handling 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 Michigan food products or for additional food safety tips, visit www.michigan.gov/mda or www.michigan.gov/foodsafety.
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