A case of food poisoning can ruin anyone’s holidays. So take care with your turkey to reduce your risk of food-borne illness. The American Dietetic Association offers these suggestions for buying and cooking turkey:
- When buying the bird, make sure its packaging is well-sealed.
- Make the turkey the last item added to your grocery cart, and bag it separately from other groceries.
- Freeze the whole, uncooked turkey in its original wrapping.
- Never thaw your turkey on the counter. Instead, (1) defrost it in the microwave, (2) let it defrost slowly in the fridge, or (3) let it defrost in cold water.
- Wash hands carefully before and after handling the turkey.
- Use a meat thermometer, making sure the cooked turkey reaches at least 165 degrees Fahrenheit. Measure the temperature at the innermost portion of the turkey thigh.