Food Safety Tips For Thanksgiving

November 22, 2016


As we get ready for Thursday’s feast, the USDA reminds us of food safety so that you nor you guests suffer from food poisoning. #1-Do not wash your turkey.  Although 68% of Americans say they give their bird a quick rinse of water, you are actually spreading bacteria all over your kitchen; up to 3 feet away and contain mating other foods and food preparing surfaces.  As long as you thoroughly cook it, the heat will kill the bacteria. #2-thawing your bird. The safest way is to thaw a frozen turkey in the refrigerator.  However that is the slowest (24 hours per 5lb of meat) and probably not enough time left.  So cold water thawing is next best, where you submerge your frozen and in its original wrapper, in cold water.  Change the water every 30 minutes and plan accordingly.  Add 30 minutes to every pound of meat.  Finally defrosting in your microwave. #3-use a meat thermometer and cook your bird to 165 degrees checking for that temperature the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Remember that juices rarely run clear at this temperature, and when they do the bird is often overcooked. And lastly the leftovers.  Cut the turkey off the bone and refrigerate it as soon as you can, within 2 hours of the turkey coming out of the oven. You've got 4 days to enjoy them before it time to trash them, as long as they've been stored in the refrigerator. Freezing uneaten turkey meat should last about 4 months.


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