Thanksgiving is an amazing time to spend with friends and family, and enjoy each other’s company. We’re all pros at it by now but here a few quick safety tips to avoid foodborne illness and just enjoy the good food!
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Wash your hands after using the bathroom and before and after handling food, and wash and sanitize all surfaces used for food preparation. This can control the spread of germs, especially before and after touching raw meat and poultry.
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Do not thaw your turkey on the kitchen counter, in hot water, or leave it out at room temperature for more than two hours. The best method to thaw the turkey is in the refrigerator since this allows slow,safe thawing. Allow about 24 hours of thaw for every five pounds of turkey.
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Do not wash your turkey, but if you decide to, be sure to clean and sanitize your sink afterward. Rub down surfaces — including the sink, cutting boards, and countertops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs.
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A whole turkey is cooked thoroughly when cooked to a minimum internal temperature of 165 degrees Fahrenheit as measured by a food thermometer in three parts: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh.
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Don’t leave cooked food at room temperature longer than two hours. Refrigerate all cooked and perishable foods within two hours of when they finished cooking to ensure food stays safe to eat through the weekend.
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Happy cooking!
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Thanks for the cooking tips.. Also Thanks for getting on DeSantis about the pandemic ebt for kids they was on mothers cards this morning.
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