November 20, 2008

LANSING - Today, Michigan Department of Agriculture (MDA) Director Don Koivisto encouraged consumers to “Select Michigan” products from turkeys to cranberries to pumpkin pie when preparing for their Thanksgiving feast.

“Many of the delicious foods traditionally served at Thanksgiving tables are Michigan-made products,” MDA Director, Don Koivisto said. “As the second most-diverse agricultural industry in the nation, Michigan produces numerous commodities from turkey and pumpkins to cranberries and wine. Make your Thanksgiving a Michigan meal.”

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.

“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 $37 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

• Pre-stuffed turkeys shouldn’t be thawed before cooking and package preparation directions should be closely followed.
• 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 180 degrees F in the innermost part of the thigh, and the center of the stuffing must
  reach 165 degrees F.

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 Select Michigan program or for additional food safety tips, visit www.michigan.gov/mda or www.michigan.gov/foodsafety.