Cargill, the owners of the Honeysuckle White brand of turkey, may want to update its turkey prep instructions; and maybe before Christmas.
A barfblog.com reader sent in this label; I enlarged it but my aging eyes still couldn’t make out what it said.
According to the Honeysuckle White website,
“Leave the turkey in its original wrapping and place it on a tray in your refrigerator. Allow five hours of defrosting time per pound. For example, a 14-19 lb. turkey will need 3-4 days to thoroughly defrost. If your turkey hasn’t completely thawed by the time you’re ready to cook it, place it under cold, running water to accelerate the thawing process.”
This will spread Salmonella, Campylobacter and others throughout your kitchen, at home or in a restaurant.
Cargill also recommends, “Rinse the turkey both inside and out with cool water and pat it dry with paper towels.”
Guess Cargill’s not up on the science: don’t wash that bird (unless you killed it in your backyard with a bow and arrow in Kansas, sure, wash it to help get the feathers out; but I thought Cargill had sorta figured that out).