Food Safety Tips For Thanksgiving
Wednesday, November 26th, 2014 -- 10:22 AM
Here are some tips to make sure that your turkey doesn't become a source of anything more than a full stomach...Make sure your turkey is thawed correctly. Plan ahead. You need about 24 hours to thaw for every 5 pounds, so hopefully yours is already thawing in the refrigerator.
Cross contamination can happen while handling the raw turkey. Bacteria can easily be spread to hands, utensils and work surfaces. Be sure to wash your hands well after touching the turkey and before your touch anything else. Thoroughly clean surfaces, cutting boards, and utensils with hot soapy water before they are used for other foods.
The turkey is safe to eat when the inner temperature reaches 165 degrees F. Use a meat thermometer to check both the innermost and thickest parts of the turkey to make sure it has reached the proper temp. Many cooks and food experts recommend preparing the stuffing seperate from the turkey. If you stuff the turkey, make sure the stuffing reaches 165 degrees F.
How many times have you been at a Thanksgiving dinner where the food sits on the table for many hours after the meal? Though it's common, it is actually dangerous because it allows harmful bacteria to grow and create the risk of foodborne illness. Put food away within a few hours and store leftovers in the fridge. Use the leftovers within three to four days.
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