With the beginning of the holiday season, stories of people sickened by church turkey dinners or family gatherings are beginning to spread. About 80 percent of foodborne illnesses come from meat or poultry, so follow these helpful tips from SDentertainer.com to avoid endangering your Thanksgiving guests when cooking your turkey.
Do not allow an uncooked turkey to be at room temperature. This includes attempting to thaw it quickly overnight by taking it out of the fridge. To let it thaw, let the turkey sit several days in the fridge, or completely submerge it in a stream of cold water.
Anything that touches raw turkey needs to be cleaned and sanitized immediately, including your hands, the counter, and utensils. Try to avoid placing the turkey directly on the counter – place it on a pan or plate.
Always use a thermometer to see if the turkey is done. The turkey needs to reach an internal temperature of 165 degrees in multiple locations. If the bird is stuffed, the stuffing also needs to reach 165 degrees. Only about 20 percent of households report they use a thermometer when cooking meat or poultry.
After the turkey has been properly cooked and enjoyed, refrigerate leftovers immediately. If you have very large pieces, you should put them into smaller containers and cover them only loosely so they will cool down more quickly.
Have you contracted a foodborne illness due to a contaminated product or another person’s negligence? If so, contact the Missouri personal injury attorneys at Page Law for a free consultation. Call us today at 314-488-2433. We will help you evaluate your legal rights.