Food Safety Tips For Thanksgiving
When planning your T-day feast, I bet that food safety is nowhere near the top of your list. Luckily WebMD has you covered. So before you become caught up with your guests or in front of the stove, here are some highlights of tips for review.
- Defrost your bird properly. If you will be cooking a frozen turkey this year you need to properly thaw the bird prior to cooking it. Don't thaw it on the kitchen counter! Allow for 24 hours of fridge time per 5 lbs. for thawing. If you opt to thaw your bird in water, use a cold water bath in your sink and change the water every 30 minutes. This may seem time consuming, but it is fast.
- Keep guests (and sticky fingers) out of the kitchen. Thanksgiving occurs just as the cold and flu season begins, so keep your guests away from the food while it is being prepared. This is why appetizers are so important!
- Cook foods to the proper temperature — and use a thermometer. Cooking food to the proper temp will ensure that all harmful bacteria has been killed. Make sure to cook your turkey, stuffing, and side dishes to at 165ºF.
- Refrigerate leftovers within two hours of preparation. When food sits outs for more than two hours in the danger zone — above 40ºF and below 140ºF — it is prime for bacterial growth. Nobody wants bacteria with their leftovers.
Happy thawing, cooking, and eating!
