“Hey, what’s this plastic thing holding the legs together on our turkey? Is it safe to eat the turkey if we cook the plastic, too? Oops, I also just found the giblets in a bag at the other end!”
If you have these or other potential disasters taking the thanks out of your Thanksgiving cooking efforts, you can always call the USDA Meat and Poultry Hotline’s toll-free number at 1-888-674-6854. Or you can anticipate some of the questions that get asked and avoid the busy signal on Thanksgiving Day. Better yet, use this article as a reminder to avoid mistakes in the first place.
The “plastic thing” on the turkey legs is the hock lock. It secures the hind legs, or hock, of a chicken or turkey. It can be made of heat-resistant nylon or metal, and it’s perfectly safe to leave it in the bird while it roasts. It will, however, be more difficult to get the bird done evenly, especially in the leg joints if the legs are locked or trussed together.
Those hock locks are just one of many functional items made from a variety of plastics, metal, paper and cotton that producers may use. They must keep documentation on file showing the materials are safe for the intended or expected use with meat and poultry.
However, not all items found on food are safe to cook, and cooks don’t always read instructions. By mistake, consumers have left the paper- or plastic-wrapped giblets inside the turkey during cooking, neglected to take the plastic protector off ham bones and “cooked” the absorbent paper and plastic pads packaged under meat in foam trays.
How can you tell if the mistake was harmless? When do you need to serve leftovers rather than your freshly prepared dinner? Here are some answers from the USDA Meat and Poultry Hotline.
*Did you leave the giblets inside the turkey during cooking? This accidental practice might be safe. If the bird has been cooked to a safe temperature, paper-wrapped giblets are safe to eat. If the giblets were packed in plastic and the bag has been altered or melted by the cooking process, do not eat them or the poultry because harmful chemicals may have migrated into the surrounding meat. If the plastic bag was not altered, the giblets and poultry should be safe to use as long as the meat is fully cooked.
*Did you forget to take the plastic protector off the ham bone? The plastic bone guard covering the exposed bone is used to keep the bone from breaking the outer wrap. If left on the meat during cooking, a 325- or 350-degree oven temperature might not melt the plastic but could cause it to give off an abnormal chemical odor or taste. Cutting away the meat around the exposed area will not necessarily solve this potential safety problem. The USDA advises you not to eat the ham; discard it. Sorry, but safe!
*How about those pop-up temperature indicators? Pop-up indicators have been produced since 1965. They are constructed from food-approved nylon and are reliable to within 1 to 2 degrees Fahrenheit if accurately placed in the product. It is advised that you also verify with a conventional thermometer.
*Should I net or not during cooking? The netting surrounding the meat can be of a fabric, plastic, or plastic and rubber. The fabric netting can be used with food; it may burn a bit if high heat is used, but there is no concern of transferring unsafe chemicals to the meat. Some plastics or plastic with rubber are made specifically for use in cooking but only if the label has specific cooking directions. If there are no cooking instructions, remove the net.
*What if I “cooked” the absorbent paper and plastic pad that came under the meat in the foam tray? The absorbent pad is clearly not intended to be cooked. However, if this happens and the packaging materials remain unaltered (that is, not melted or coming apart), the cooked meat will not pose an imminent health hazard. If the packaging materials have melted or changed shape in some other way, do not eat the product.
To prevent food-borne illness, remember that cooked foods served at room temperature should be discarded if not consumed within four hours. To ensure safe food-handling practices, refrigerate food within two hours if you plan to serve it again.
