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The raw ground turkey items were produced on October 22, 2018 and October 23, 2018. The following products are subject to recall: [View Labels (PDF only)] 3-lb. packages of Jennie-O GROUND TURKEY 93% LEAN | 7% FAT with Use or freeze by dates of 11/12/18 and 11/13/18 on the side of the trays.
The ground turkey items were produced on September 28, 2021. The following products are subject to recall: 2.5-lb. trays containing “farm to family BUTTERBALL all natural Ground Turkey” with the case code 50211271, a sell or freeze by date of 10/18/2021, and timestamps from 2123 through 2302 printed on the packaging.
Thu, 09/12/2024 - Current. Ohio. WASHINGTON, Sept. 12, 2024 – Dearborn Sausage Company, Inc., a Dearborn, Mich. establishment, is recalling approximately 1,944 pounds of ready-to-eat (RTE) wiener products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The raw ground turkey products were produced on December 18, 2020 through December 29, 2020. The following products are subject to the public health alert: 1-lb. packages of Nature’s Promise Free from 94% LEAN | 6% FAT Ground Turkey with Use by/freeze/sell by date of 1/1/21, 1/3/21,1/4/21, 1/8/21 and 1/10/21 on the front of the package.
1. Set the oven temperature no lower than 325 °F. Preheating is not necessary. 2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below. 3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Traditionally, turkey giblets are cooked by simmering in water to use in flavoring soups, gravies or stuffing. Place turkey neck, gizzard and heart in a 2-quart casserole with 3 cups of water. Cover with lid or vented plastic wrap. Microwave on medium (50% power) 35 minutes. Add liver, re-cover and microwave on medium 10 minutes.
Outbreak Investigations: Response. During investigations, FSIS may respond by posting recalls of FSIS-regulated products linked to illness or by issuing public health alerts. Following outbreak investigations, FSIS conducts after-action reviews to identify, share, and apply lessons learned with public health, industry partners, and consumers to ...
Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 F. The meat of smoked turkey is always pink. Numerous callers to the USDA Meat and Poultry Hotline ...
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
The raw ground turkey products items were produced on September 11, 2018. The following products are subject to recall: [View Labels (PDF only)] 1-lb. packages of Jennie-O GROUND TURKEY 93% LEAN | 7% FAT with Use by dates of 10/01/2018 and 10/02/2018. 1-lb. packages of Jennie-O TACO SEASONED GROUND TURKEY with a Use by date of 10/02/2018.