Avoid Food Poisoning on Turkey Day

Half the fun of cooking and getting together with friends and family is drinking a little wine while preparing the food. Don't let the alcohol and festivities go to your brain and make you forget safe food practices:

• Wash your hands often with soap and water
  
• Avoid cross-contamination of foods by keeping raw and cooked foods separated
• Sanitize knives, cutting boards and food contact surfaces
• Keep refrigerated foods below 40 degrees F and frozen foods below 0 degrees F.
• Cook meats at the recommended temperatures, using a meat thermometer
• Mayonnaise kept at room temperature is a common cause of food poisoning - bacteria collect in this rich food if left out of the cold too long.
  

Special precautions for turkey:

• Do not thaw pre-stuffed turkey before cooking
• Thaw turkey in the refrigerator: 24 hours for every 5 lbs. of turkey.
• Never thaw a turkey at room temperature on the counter
• If you choose to stuff your turkey, do so just before cooking and prepare the stuffing right before cooking.
• Turkey is completely done when the internal temperature of the thigh and breast are 165 degrees F.
• It takes about 4.5 hours to cook an unstuffed 20 lb. turkey and almost 5 hours for a stuffed 20 lb. turkey.

Signs of food poisoning?

• Nausea, vomiting, diarrhea, stomach cramps

I always keep Pepto-Bismol tablets handy and take them with me when traveling. Take two at the first signs of nausea. Drink fresh water, ginger ale or other fluids if you feel a little under the weather. For serious illness - seek medical attention!

Thank you The Eggplant for use of photo Turkey Stuffing.