Wishing our families, friends and clients a happy and healthy Thanksgiving.
Here are some safety tips for preparing your Thanksgiving meal:
Make sure to wash your hands thoroughly before preparing food and after handling any raw poultry or meat before eating.
Keep your food preparation surfaces and utensils clean and sanitized to reduce the risk of salmonella poisoning.
Use separate cutting boards – one for meat, poultry and fish and one for cooked foods, vegetables and fruits. Sanitize the cutting board after each use.
Wash all vegetables before you prepare them.
Thaw a frozen turkey safely in the refrigerator, allowing 3-4 days for thawing or approximately one day for every five pounds.
Refrigerate a thawed or fresh turkey no longer than two days before cooking.
Immediately cook a small turkey that is defrosted in the microwave.
If you cook your stuffing inside the turkey, stuff it just before roasting.
Always use a meat thermometer to see if the turkey is completely cooked. The temperature needs to reach 180 degrees F when inserted into the thickest area of the thigh.
Refrigerate all leftovers within two hours after cooking.
Leftovers should be eaten within 3-4 days. Freezing leftovers should be done immediately, not after they have been refrigerated for several days.
