Oh you better not pout, better not cry . . . .and better not cook your turkey in a crockpot. What? How disturbing! Yes, I know some of us has been doing this for years . . .but there is new research that suggests it is not safe. So, why take a chance of getting sick from food poisoning?
    Don’t misunderstand. Crockpots are wonderful, and great time savers. The comforting smell of beef stew or spaghetti is always delightful after a long days work. Crockpots are also safe. They cook foods slowly at low temperatures, ensuring less expensive cuts of meat will be tender and tasty. Generally the cooking temperature of crockpots cycle between 170 and 280 degrees F.
    However these temperatures are too low for turkeys. The USDA recommends not cooking a turkey below 325 degrees F. With the low temperature of the crockpot and lengthy cooking time, bacteria can grow in a turkey producing toxins harmful to our health. This same logic affects cooking turkeys at 200 degrees F overnight or for 12 to 13 hours. Another unsafe method is to brown the turkey for an hour at 500 degrees and then turn the oven to below 325 degrees. Still again, an hour is not long enough to cook turkey to a safe temperature.
    Word to the wise . . . always check the temperature of your turkey with a food thermometer. USDA now recommends the cooked turkey reach an internal temperature of 165 degrees, to be considered safe.
    You may wonder about chicken – yes you can cook chicken in the crockpot safely. However it is recommended that you cut it up.
    Well, as you plan your holiday cooking, consider using your crockpot for other wonderful meals, just not the turkey.
    Merry Christmas!

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