by Paula | November 20, 2012 1:11 am
According to the Centers for Disease Control and Prevention, under cooking a turkey (or any bird) is one of the top sources of food-borne illnesses. Safety in preparation and cooking is very important. Here are some tips for safety:
1) Don’t thaw a turkey out on your counter. Always defrost your bird in its wrapper in the fridge. The rule is to allow one day for every 4-5 pounds. Cook within 2 days
2) Clean all surfaces that a raw bird may have come into contact with completely. Run the cutting board and utensils through the dishwasher or clean with hot water.
3) It’s recommended if you cook stuffing IN a bird that it’s cooked completely and reaches appropriate cooking temperatures. Cooking outside the pan is recommended for safety reasons.
4) Test the bird with a meat thermometer in multiple places. The rule is that the thickest part of breast and thighs should measure at 165°F.
5) Don’t leave cooked turkey out for longer than 2 hours. When putting it away, pull meat off the bone and pack in airtight container. It will store safely for up to four days
A day of thanks with family and friends with delicious foods can be a memory maker. Keep the process safe and let those memories involve nothing but a safe and delicious meal.
Source URL: http://paulashealthyliving.com/make-sure-your-big-bird-is-safe-to-eat/
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