Planning on serving turkey at your holiday gatherings? Make sure your kitchen staff doesn’t wash the turkey during preparation. As the Safe Plates Food Safety Information Center reports, washing a turkey in the sink can spread harmful bacteria like Salmonella and Campylobacter up to three feet away. To prevent the spread of bacteria, clean and sanitize any utensils and surfaces used during preparation, wash hands before and after handling raw turkey, and cook it to a temperature of 165˚F.
If you’re serving up turkey dinners this Thanksgiving (or preparing them for take-out), remember some safety tips to prevent food handling problems or inadequate cooking, which often lead to poultry-related foodborne illness. The Centers for Disease Control and Prevention advise that you thaw your turkey in a refrigerator, in a sink of cold water changed every half hour, or in the microwave — and don’t leave it out at room temperature for more than two hours. If you stuff your turkey, add the stuffing just prior to cooking and make sure the center of the stuffing reaches 165˚F. Your turkey must also reach an internal temperature of 165˚F, so insert a food thermometer into the thickest parts of the breast, thigh and wing to make sure they have reached that threshold.