“Say, whats this plastic thing holding the legs together on our turkey? Wont it melt if we put it in the oven?” asks a confused cook. The U.S. Department of Agriculture (USDA) has the answer to this and other food safety questions about meat and poultry.
“Its a hock lock,” answers the technical information specialist in Washington, DC, answering the USDA Meat and Poultry Hotlines toll-free number at 1-888-MPHotline (888-674-6854).
“A hock lock secures the hind legs—or hock—of a chicken or turkey. It can be made of heat-resistant nylon or metal, and its perfectly safe to leave it in the bird while it roasts. However,” the Hotline specialist goes on, “its more difficult to get a bird done evenly, especially in the leg joints, if the legs are locked or trussed together.”
Hock locks are just one of the many functional items—made from a variety of plastics, metal, paper, and cotton—that producers may use on their products. Establishments must have on file documentation that the materials are safe for the intended or expected use with meat and poultry.
However, sometimes cooks use them in ways other than intended by the manufacturer. 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 pad which can be packaged under meat in foam trays.
Do these and other mistakes leave the food unsafe to eat? Here are the answers from the USDA Meat and Poultry Hotline.
Leaving the paper- or plastic-wrapped giblets inside the turkey during cooking: Some giblets are paper wrapped before being inserted into the poultry body cavity. In this case, there would be no concern if the giblets are accidentally cooked inside the bird to a safe temperature. If giblets were packed in a plastic bag, and the bag has been altered or melted by the cooking process, do not use the giblets 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.
Neglecting to take the plastic protector off ham bones: 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 °F oven temperature may not melt the plastic but still give off an abnormal chemical odor or taste. Cutting away the meat around the exposed area will not necessarily solve this potential food safety problem because the penetration of the chemical into the meat will be unknown. If meat is cooked in a closed container, the chemicals may penetrate the entire piece of meat. USDA advises not to eat the ham; discard it.
“Cooking” the absorbent paper and plastic pad which can be packaged under meat in foam trays: The absorbent pad is clearly not intended to be cooked; however, if this happens and the packaging materials remain unaltered (that is, do not melt or come 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 use the product.
“To net or not”— leaving ham or turkey netting on during cooking: Sometimes, when removing the packaging around a ham or turkey, consumers find an inner netting surrounding the meat product. Its purpose is to hold boned meat and poultry in a specific shape. The netting 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 and rubber may be used and are made specifically for use in cooking. However, the label must have specific cooking directions for the meat to be safe to eat.
The use of a pop-up temperature indicator and double checking with a food thermometer: Pop-up temperature indicators are constructed from a food-approved nylon. The indicator pops up when the food has reached the final temperature for safety and doneness. Pop-up temperature indicators have been produced since 1965 and are reliable to within 1 to 2 °F if accurately placed in the product. It is also suggested that the temperature be checked with a conventional thermometer in several places to insure safety.
It’s Thanksgiving morning. The house smells amazing thanks to the turkey roasting in the oven. Everything seems to be going perfectly until you peer into the oven and notice that plastic hock lock or pop-up thermometer still attached to the turkey! If this scenario sounds familiar you’ve come to the right place. This article will provide a foolproof guide to getting that plastic thing out of your turkey.
What is That Plastic Thing Anyway?
Let’s start by identifying what that mysterious plastic object actually is. The band around the turkey’s legs is called a hock lock or hock tag. It keeps the legs tucked neatly together for packaging and aesthetics. The pop-up thermometer is designed to indicate when the turkey has reached the proper internal temperature.
While some hock locks are oven-safe, it’s best to remove both items prior to cooking for even and thorough cooking. Leaving them on can prevent heat from circulating properly and cause uneven cooking.
Should You Remove the Plastic Before Cooking?
There is some debate around whether it is absolutely necessary to remove the plastic pieces prior to roasting the turkey. According to The Grilling Dad, the hock lock is typically made from heat-resistant nylon that can withstand oven temperatures under 500°F.
However not all are created equal. Some may contain metal and must be removed. When in doubt it’s better to play it safe and take it out. The pop-up thermometer can also stay in during roasting. But again, we recommend removing both items for ideal results.
How to Remove the Hock Lock and Pop-Up Thermometer
Taking out the plastic pieces is thankfully an easy process. Here are the steps:
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Wait until the turkey is fully thawed. This prevents any flesh from tearing.
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Use sturdy kitchen shears or scissors. Cut carefully through the plastic hock lock to release the legs. Avoid using a sharp knife – this increases the risk of cutting yourself.
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Be prepared to use some pressure. The hock lock is durable and snug. Don’t be afraid to really squeeze those scissors!
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Clean the shears thoroughly after. Raw poultry can carry bacteria, so wash with hot water and soap after handling.
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Use your fingers to pull out the pop-up timer. It should slide out easily if the turkey is properly thawed. If you meet resistance, loosen it gently with a knife.
And that’s it! The plastic pieces should come out smoothly if you follow these tips. Now your turkey is ready for perfect, even roasting.
Other Turkey Safety Tips
While you’ve got that turkey out on the counter, take a minute to ensure your bird is fully ready for oven roasting:
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Check inside the neck and body cavities. Remove any giblets or neck that may be wrapped in plastic. Plastic can melt and release harmful chemicals if accidentally cooked.
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Rinse thoroughly under cold water. Pat the skin and cavity dry with paper towels. Never rinse meat in the sink!
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Truss legs and wings. Tie together with cooking twine to maintain shape and promote even cooking.
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Apply seasonings and oils. Get creative with herb rubs and compound butter under the skin or in the cavity.
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Use a meat thermometer. Cook until the breast and thigh meat reach 165°F for food safety. Let rest 10 minutes before carving.
What If I Forgot to Remove the Plastic?
No need to panic or throw out the turkey! If you notice the plastic pieces are still on your cooked turkey, there are a couple quick solutions:
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Use kitchen shears to cut off the hock lock. The cooked, tender meat will slice right through.
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Insert a knife into the pop-up timer and gently pry it out of the breast meat.
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Double check the internal temperature. Make sure the turkey reached a safe 165°F in the deepest part of the breast and thigh before serving.
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Watch for undercooked areas. If areas shielded by plastic feel raw, put back in the oven until fully cooked through.
Enjoy Your Perfectly Cooked Turkey!
Getting that pesky plastic out of your turkey isn’t too difficult. Just remember to remove the hock lock and pop-up thermometer before roasting for ideal doneness. Follow these helpful tips to safely prep your turkey and you’ll be ready to relax and enjoy an amazing Thanksgiving meal.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
“Say, whats this plastic thing holding the legs together on our turkey? Wont it melt if we put it in the oven?” asks a confused cook. The U.S. Department of Agriculture (USDA) has the answer to this and other food safety questions about meat and poultry.
“Its a hock lock,” answers the technical information specialist in Washington, DC, answering the USDA Meat and Poultry Hotlines toll-free number at 1-888-MPHotline (888-674-6854).
“A what?” the caller responds.
“A hock lock secures the hind legs—or hock—of a chicken or turkey. It can be made of heat-resistant nylon or metal, and its perfectly safe to leave it in the bird while it roasts. However,” the Hotline specialist goes on, “its more difficult to get a bird done evenly, especially in the leg joints, if the legs are locked or trussed together.”
Hock locks are just one of the many functional items—made from a variety of plastics, metal, paper, and cotton—that producers may use on their products. Establishments must have on file documentation that the materials are safe for the intended or expected use with meat and poultry.
However, sometimes cooks use them in ways other than intended by the manufacturer. 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 pad which can be packaged under meat in foam trays.
Do these and other mistakes leave the food unsafe to eat? Here are the answers from the USDA Meat and Poultry Hotline.
Leaving the paper- or plastic-wrapped giblets inside the turkey during cooking: Some giblets are paper wrapped before being inserted into the poultry body cavity. In this case, there would be no concern if the giblets are accidentally cooked inside the bird to a safe temperature. If giblets were packed in a plastic bag, and the bag has been altered or melted by the cooking process, do not use the giblets 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.
Neglecting to take the plastic protector off ham bones: 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 °F oven temperature may not melt the plastic but still give off an abnormal chemical odor or taste. Cutting away the meat around the exposed area will not necessarily solve this potential food safety problem because the penetration of the chemical into the meat will be unknown. If meat is cooked in a closed container, the chemicals may penetrate the entire piece of meat. USDA advises not to eat the ham; discard it.
“Cooking” the absorbent paper and plastic pad which can be packaged under meat in foam trays: The absorbent pad is clearly not intended to be cooked; however, if this happens and the packaging materials remain unaltered (that is, do not melt or come 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 use the product.
“To net or not”— leaving ham or turkey netting on during cooking: Sometimes, when removing the packaging around a ham or turkey, consumers find an inner netting surrounding the meat product. Its purpose is to hold boned meat and poultry in a specific shape. The netting 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 and rubber may be used and are made specifically for use in cooking. However, the label must have specific cooking directions for the meat to be safe to eat.
The use of a pop-up temperature indicator and double checking with a food thermometer: Pop-up temperature indicators are constructed from a food-approved nylon. The indicator pops up when the food has reached the final temperature for safety and doneness. Pop-up temperature indicators have been produced since 1965 and are reliable to within 1 to 2 °F if accurately placed in the product. It is also suggested that the temperature be checked with a conventional thermometer in several places to insure safety.
Removing Plastic Clip
FAQ
Does the plastic piece stay in the turkey?
“A hock lock 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.
Do you remove hock lock from turkey?
Before cooking, remove the hock lock, the device that secures the legs. Even though hock locks are most often made of heat-resistant materials, leaving them on during cooking can make it much more difficult to cook the bird evenly.
Do you remove plastic from butterball turkey?
Preheat oven to 325° F. Remove outer plastic netting and packaging. Leave inner string netting on the roast.
Do you remove plastic from turkey before frying?
When cooking a turkey, it is generally recommended to remove the plastic insert before cooking. The plastic insert is often found in the neck or body cavity of the turkey and is used to hold the legs in place during packaging (1). Here are some reasons why it is advised to remove the plastic insert:
Can you cut plastic out of a Turkey?
Yes, it is safe to use scissors to carefully cut the plastic thing out of the turkey if it’s difficult to remove by hand. Use small, clean kitchen scissors and take your time to avoid damaging the turkey. What should I do if I accidentally cooked the turkey with the plastic thing inside?
What to do if a plastic turkey is stuck?
Gently wiggle the plastic piece back and forth while pulling it out. Be patient and avoid using excessive force, as this can damage the turkey. If the plastic thing is still stuck, consider using a small pair of scissors to carefully cut it out. Take your time and be mindful of the turkey’s delicate skin.
How do you prevent plastic from getting into a Turkey?
The best way to prevent plastic pieces from getting into your turkey is to be careful when handling the turkey. Here are a few tips: * Use a meat thermometer to check the internal temperature of the turkey. This will help you to avoid overcooking the turkey, which can cause the plastic to melt.
How do you clean a plastic turkey?
Once you’ve removed the plastic piece, it’s important to clean the turkey thoroughly to remove any remaining bacteria. Here’s how to do it: 1. Rinse the turkey under cold water to remove any remaining pieces of plastic. 2. Pat the turkey dry with paper towels. 3. Fill a large bowl with a mixture of 1 part white vinegar and 3 parts water. 4.
Why is there a plastic thing inside a Turkey?
A: The plastic thing inside the turkey is typically used to secure the legs or hold the neck skin in place during packaging and transportation. Q: Can I leave the plastic thing in the turkey while cooking?
Can you throw out a turkey if you melt plastic?
Melting plastic can release dangerous chemicals, and as difficult as it may seem to throw out a turkey you’ve worked so hard on, you must do so for the safety of your friends and family, which is why it is essential to check the turkey for the giblets bag in advance.