The Boro of Ambridge Health Department advises consumers that safe food handling of turkey and other holiday foods is essential in preventing food borne illness. Here are some tips to share with your family for preparing a Thanksgiving
- Thaw the frozen turkey in the refrigerator. Allow one day for each five pounds of turkey. A twenty-pound turkey will take about four days to thaw. Hint: Remove neck & giblets from inside the bird as soon as possible to hasten thawing.
- Do not thaw on the kitchen counter. If you do not have time to thaw in the refrigerator, you may thaw it in cold water, provided that the turkey is in a leak-proof packaging, it is submerged, and the water is changed every half-hour. Allow 30 minutes per pound of turkey to thaw in cold water.
- Cook fresh turkeys within two days, thawed ones within four days.
- Wash your hands with hot, soapy water before and after handling raw poultry. Wash all knives, cutting boards and utensils also after using for raw poultry.
- Read and follow the cooking directions on the label. Cook turkey until it is done (165°F). Do not slow cook overnight at low temperatures or partially cook. Some turkeys come with pop-up thermometers. They are to be used only as a guide to doneness. Take the temperature with a meat thermometer to be sure the temperature is over 165°F.
- Stuffing should not be prepared a day ahead and the turkey should not be stuffed until ready to cook. A quicker, safer method is to cook the stuffing separately in a casserole, using some of the pan juices to flavor and moisten the stuffing.
- Eat the meal as soon as it is prepared. Do not leave leftovers out on the counter or table after dinner. Cut the meat off the bones and put it in shallow containers in the refrigerator.
- Reheat all leftovers to 165°F. (Use your meat thermometer.) Gravy should be brought to a rolling boil.
brought to you by:
Boro of Ambridge Health Dept