What you should know, if you're an omnivore who plans to partake in gobbling up some turkey meat, is safe tips for preparing your holiday fowl. If all that meat is not thawed, cooked, and stored properly, the only thing you'll be thankful for is your toilet. You see, if you aren't careful, there are plenty of opportunities for your turkey to become overgrown with types of bacteria that cause food borne illness. To keep your Thanksgiving food-poisoning-free, here are some guidelines for safe turkey cooking:
- There are three thawing methods that have been deemed safe for turkeys: in the refrigerator, in cold water, or in the microwave. Detailed instructions on each method can be found here.
- A meat thermometer is an essential Thanksgiving Day tool! Cook your turkey until it reaches a minimum internal temperature of 165 degrees Fahrenheit. Be sure to check the temperature where the turkey is thickest (breast and innermost portion of thigh and wing).
- Not all cooking methods are equal. Deep fried turducken anyone??? A variety of safe cooking methods can be found here.
- If you choose to stuff your turkey (yes, it's as dirty as it sounds), be sure to do so immediately before cooking. The stuffing should also reach a minimum temperature of 165 degrees Fahrenheit.
- As should be done whenever handling raw meat, be sure to wash all surfaces and utensils that come into contact with uncooked turkey as soon as possible. Please do not cut your sweet potatoes on a cutting board contaminated with raw turkey juices. That would be a tragedy on many levels.
- Leftovers, because that's bound to happen, should not be kept out at room temperature for longer than two hours. Before you take a nap, put the turkey in the refrigerator! Leftover turkey can be safely stored in the refrigerator for up to four days or in the freezer until it turns into a freezer burned icicle (about 6 months).
Happy turkey day to all and remember to let your meat take the heat!
