If you’re like most families nationwide, turkey will be on the menu at least once this holiday season. That’s why we wanted to share with you some of the most important ways to store and prepare turkey to avoid food-borne illness.
Did you know that even experienced cooks often don’t allow enough time for a turkey to thaw properly? As a general rule, allow 24 hours of thawing time for each four to five pounds of turkey in a refrigerator set at 40 degrees or below. A turkey weighing 24 pounds could take as long as six days to thaw!
Remember, it’s never safe to leave frozen meat out on your countertop. A warm, moist kitchen is a perfect incubator for potentially toxic bacteria such as salmonella. It doesn’t take long for bacterial growth to start, and when it does, the cooking process may not be enough to make the turkey safe to eat.
Another common mistake: Guessing if the turkey is cooked properly. Use a thermometer instead. The temperature of the turkey and the center of the stuffing must reach a minimum internal temperature of 165°. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast to ensure an accurate reading.
And after everyone has enjoyed their meal, promptly refrigerate leftovers. Illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate. For more holiday food safety tips, go here.
