Turkey Safety
Get tips on how to prepare and enjoy your traditional turkey safely.
The star of the holiday table is also the butt of many holiday horror stories.
We cut into it and it was frozen in the middle.
There was still blood in the turkey. So I think we commenced eating the chittlings.
It’s no laughing matter. The USDA says 76 million Americans get sick from infected foods each year. 5,000 of them die.
USDA tests have shown that some turkeys carry Salmonella, a dangerous food-poisoning germ, and other bacteria.
So you need to be especially careful that you cook it to a proper temperature and that when you’re finished eating it, you put it away within two hours of the meal.
Cook your bird at 325 degrees with a thermometer inserted into the deepest part of the thigh. When it reads 165 degrees, your turkey is done. But there are other safety tips to consider.
Whether you buy a fresh or a frozen turkey, the most important thing is that you put it on a tray on the bottom shefl in the refrigerator.
