## Food Wi\$e

The holidays are just around the corner, and often turkey is the main course. How much do you know about turkey food safety and nutrition?

This quiz is based on information from the U.S. Department of Agriculture and National Turkey Federation.
Answers can be found at the bottom of the page.

1. About how many pounds of turkey are eaten per person per year in the U.S.? (Turkey is a good source of protein, vitamins and minerals, by the way.)
1. 7 pounds
2. 16 pounds
3. 24 pounds
2. Turkey can be thawed safely in the refrigerator or under cold water. When thawing a turkey under cold water, how often should the water be changed?
1. Every 10 minutes
2. Every 30 minutes
3. Every two hours
3. If you would like some leftovers, about how much turkey (including bone weight) should you allow per person?
1. .5 pound
2. 1 to 1 1/2 pounds
3. 3 to 4 pounds
4. True or False: "Dressing" and "Stuffing" are interchangable terms that relate to the bread mixture served with turkey.
5. How many turkeys does the present of the U.S. pardon annually? (Yes, this actually happens.)
1. One
2. Two
3. Three
6. How long can you safely store leftover turkey in the refrigerator?
1. Three to four days
2. Five to six days
3. Seven to 10 days
7. When you are serving food in a buffet line at a family event, at what temperature should the food be maintained? (You might need to use slow cookers to keep food hot or keep food in an oven set on low heat.)
1. 180 degrees Fahrenheit
2. 160 degrees Fahrenheit
3. 140 degrees Fahrenheit
8. Which type of turkey meat is lowest in fat and calories?
1. Dark meat without skin
2. Dark meat with skin
3. White meat without skin
9. To what internal temperature should a whole turkey be cooked, as measured with a food thermometer? (Check the temperature in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost park of the wing.)
1. 120 F
2. 165 F
3. 195 F
10. True or False: Sometimes pop-up thermometers prematurely pop up, before a turkey has reached a safe internal temperature, so using a food thermometer is recommended.

Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

Featured in Food Wise November 2015 newsletter (PDF)

Answers: 1. b; 2. b; 3. b; 4. True; 5. a; 6. a; 7. c; 8. c; 9. b; 10. True

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