By Blake Jackson
Thanksgiving is centered around a highly anticipated meal, but with the excitement of preparing such a large feast, food safety can be unintentionally overlooked. Following a few essential practices can help ensure your holiday meal is both enjoyable and safe for everyone.
Preparation
Begin with smart shopping and proper food handling. Purchase perishable items like poultry, meat and dairy at the end of your grocery trip and refrigerate or freeze them promptly. Keep raw meat and poultry separate from foods that are ready to eat to reduce the risk of cross-contamination.
Before cooking, wash your hands with warm, soapy water for at least 20 seconds, and clean all kitchen tools and surfaces that touch raw ingredients. Avoid rinsing turkey in the sink, as this can spread bacteria to surrounding areas.
Thawing the Turkey
The safest way to thaw a turkey is in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. Place the bird in a tray to catch any leakage. If you need a quicker option, thaw the turkey in cold water, changing the water every 30 minutes.
Allow roughly 30 minutes per pound. Never thaw turkey on the counter, as harmful bacteria grow quickly in the danger zone between 40- and 140-degrees Fahrenheit.
Cooking and Serving
Use a food thermometer to ensure the turkey reaches an internal temperature of 165 F in the thickest areas. If stuffing is cooked inside the bird, it must reach the same temperature. Keep hot dishes above 140 F and cold foods below 40 F and avoid leaving items out for more than two hours.
Leftovers
Refrigerate leftovers quickly in shallow containers and use them within four days. Reheat all items to 165 F and refrigerate cream-based pies promptly to prevent spoilage.
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Categories: Missouri, General