Turkey Tips & Food Safety
Holidays present more of a challenge in the kitchen because the meals typically include a larger amount of food and often people are unfamiliar with how some of those foods should be cooked. While many people already know some of this information a little reminder won’t hurt, especially if it prevents food poisoning.
When cooking a turkey be sure to use a thermometer to ensure your turkey reaches 165 degrees. You cannot tell by the color. Also remember that any stuffing cooked with the bird needs to reach 165 degrees. Bacteria that cause foodborne illnesses can’t be smelled or tasted! Bacteria, which can be present inside and outside a turkey cannot be washed off of the bird. Cooking is the only way to destroy this potentially dangerous bacteria.
Be sure to wash your hands for 20 seconds with soap and warm water. Wash utensils, plates, countertops and cutting boards as well. Keep raw turkey or meats separate from fresh fruits and vegetables using separate cutting boards, plates and utensils.
Enjoy your time around the dinner table, but refrigerate leftovers within 2 hours.
Have a wonderful holiday season!