“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.
What is the Plastic Thing on My Turkey and Should I Remove it Before Cooking?
You’ve just taken your turkey out of the packaging and noticed a strange plastic piece attached somewhere on the bird. What is this mysterious object and should you remove it before roasting your turkey? Don’t worry, you’re not alone in wondering about this plastic insert. Many cooks encounter it for the first time when preparing a holiday meal. Read on to find out exactly what it is and whether or not you should take it out.
The Plastic Piece is Likely a Pop-Up Timer
The plastic object you found on your raw turkey is most likely a pop-up timer. This small device is inserted into the breast meat and acts as an indicator of when the turkey is fully cooked and safe to eat. It’s designed to pop up out of the breast when the turkey reaches an internal temperature of 165°F.
A pop-up timer is composed of a small piece of heat-sensitive plastic with a spring inside At a certain high temperature, the plastic melts away allowing the spring to release and pop the indicator button up. This signals to the cook that the minimum safe internal temperature has been reached
Pop-up timers provide a helpful guideline, but using an instant-read meat thermometer is the most reliable way to ensure your turkey is thoroughly cooked The pop-up timer doesn’t take into account the possibility of uneven cooking
It’s Also Possible It’s a Plastic Hock Lock
Though less common than a pop-up timer, your turkey may come with a thick plastic fastener around the legs called a hock lock or leg holder This is used to keep the legs contained during packaging and does not serve a purpose during cooking.
A hock lock is made from food-safe plastic that can withstand oven roasting temperatures. However, it should be removed before cooking to allow seasonings to reach the legs and ensure even cooking. It also provides access to the interior cavity so you can remove the giblets.
Should You Remove the Plastic Piece Before Cooking Your Turkey?
Most experts recommend removing any plastic inserts before roasting your turkey. Here’s why:
- Allow even cooking and browning
Leaving a hock lock or timer attached can interfere with airflow and prevent the thighs from cooking as quickly as the breast. Removing it enables the legs and thighs to roast evenly along with the rest of the turkey.
- Let seasonings reach the legs
With a hock lock removed, you can evenly season the entire exterior of the turkey. Seasoning under the legs is difficult when they are bound together.
- Access the interior cavity
A hock lock blocks the main cavity opening, preventing you from reaching inside to remove the giblets and neck as recommended for food safety.
- Prevent plastic from melting
Though oven-safe, it’s possible for plastic timers and hock locks to melt if they contact very high heat. Removing them prevents this.
- Accurately gauge doneness
A pop-up timer alone doesn’t guarantee the turkey is fully cooked. Using a meat thermometer is more reliable.
How to Remove a Pop-Up Timer or Hock Lock
Removing plastic poultry inserts is simple:
Pop-Up Timer:
Use clean hands or utensils to firmly grasp and wiggle the timer gently side-to-side. It should easily detach from the breast meat, leaving only a small hole behind.
Hock Lock:
Use clean kitchen shears or scissors to clip the thick plastic band in one or two spots. It will then slide off the legs with ease. You can also simply cut it away completely.
Once removed, double check that all giblets and the neck have been removed from the interior cavity. You’re now ready to season and roast your turkey!
Trust Your Thermometer for Perfect Doneness
While pop-up timers provide an estimate for when your turkey is done, the only way to guarantee safety and ideal doneness is by using an instant-read thermometer. Check the thickest part of the breast and thighs, ensuring they reach 165°F, then let the turkey rest before carving. This prevents overcooking and ensures juicy, tender meat the whole family will love.
The Takeaway on Plastic Turkey Inserts
Plastic devices like pop-up timers or hock locks are added to turkeys by processors for convenience and efficiency. Though generally safe, removing them before roasting gives the best results for even cooking, browning, and accurate doneness. If using a pop-up timer, let it serve only as a ballpark guide and rely on a good thermometer for perfection. With the plastic inserts taken care of, you can sit back and enjoy your fabulous, foolproof turkey!
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.
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FAQ
What do you do with the plastic thing inside the turkey?
What if the turkey popper doesn’t pop?
What happens if you leave the plastic bag in the turkey?