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Across the country tomorrow families will gather around the dinner table for what should be a great Thanksgiving holiday. But in the hours leading up to the table being set, the kitchen will be busy with plenty of dishes in the midst of cooking. During Thanksgiving, it is important to practice food safety to avoid cross-contamination and an unnecessary trip to the restroom. The first step to a good holiday turkey begins with pulling the bird out of the freezer to thaw. Storing a safe Thanksgiving turkey while it thaws in the refrigerator will help prevent bacteria from growing and should start one to two days ahead of dinner. The USDA suggests allowing a full day of thaw for every 5 pounds of turkey.
Next up begins with washing your hands and using a clean work surface. It is not necessary to wash the bird itself, cooking the turkey will kill any bacteria present inside the meat. Use clean utensils, and make sure to keep raw meat away from other dish preparation.
While in the oven it is suggested to cook stuffing separately. However many Americans will continue to stuff the bird while it cooks. If stuffing is cooked inside the turkey, It must also reach an internal temperature of 165 degrees Fahrenheit. When checking the departure of the bird stick your thermometer in the thickest part of the turkey breast, inside the wing, and inside of the turkey leg. Check out the Western Upper Peninsula Health Department’s Facebook page for more Thanksgiving health and safety tips, here.
