Happy Canadian Thanksgiving! For my American friends, you can remember this info for a month from now when it’s your turn. International friends, perhaps you cook Turkey for another holiday, you can use this too!
(c) Flickr User Bridget Colla. Used under creative commons license
You don’t want your happy celebration to be abruptly ended by food poisoning do you?
Turkey Cooking Safety Tips:
- Don’t put your turkey directly in the fridge or on the counter without putting a plate under it to collect juices. Even if it comes in a sealed bag, it still make leak juices and you don’t want those juices all over your other foods and surfaces.
- Thaw turkey in the refrigerator or in cold water, not on the counter.
- Wash your hands carefully with soap and warm water for at least 20 seconds before and after handling raw poultry.
- Use a food thermometer to tell if turkey is fully cooked. Measure in thickest part of breast or thigh and ensure it’s at least 85ºC (185ºF)
- Put leftovers in the fridge within two hours of cooking. Use leftovers within 2-3 days or freeze right away for later use.
Read more on Turkey Safety, Temperature Guidelines, Holiday Food Safety and Poultry Facts visit Health Canada (even if you aren’t Canadian.)
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