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Many families will get together Thanksgiving weekend and enjoy a feast that includes a turkey.
Improper thawing, undercooking and poor cleaning can quickly turn the celebration into a disaster.
Melanie Boldt, with Pine View Farms, said there are a couple of ways to safely thaw out your turkey.
“You can take it out of the freezer three or four days in advance and just let it thaw in the fridge, or you can take it out the night before, leave it in the packaging and put it in the sink in cold water. By morning it will be thawed out and still chilled and ready for the oven,” said Boldt.
Properly cooking the turkey is also very important. Boldt says she always uses a meat thermometer and waits until the internal temperature of the bird is 175 F. She says there are also ways to visibly know the turkey is ready.
“The drumsticks start to fall away from the body cavity, and it’s nicely browned all over. When you pierce the turkey with a fork, the juices will run clear instead of pink, and when they run clear you know your turkey is done.”
Proper hygiene is also critical to avoid any turkey related illness. It’s as simple as a good cleaning after prepping the bird for the oven.
“Wiping down everything with hot, soapy water works great, and clean all the knives, cutting board and counter surfaces,” said Boldt.
She also said if you use just one area to get the turkey ready, and are not moving it around the kitchen, you will save yourself a lot of work in the end.