University of Guelph expert offers tips for each stage of preparing a turkey, from proper storage and cooking to safely preparing leftovers
Thanksgiving is a time to gather with family and friends for a feast, but the day can also serve a dose of food-borne illness if precautions aren’t taken, says a University of Guelph food scientist.
Warriner has several tips for each stage of preparing a turkey, from proper storage and cooking to safely preparing leftovers. If you opt to buy a fresh turkey, plan to purchase the bird no more than three days before your meal and store it in the bottom of the refrigerator, says Warriner. He cautions against thawing the turkey on the counter or in the fridge because it won’t fully defrost and can lead to instances of Salmonella, Campylobacter and S. aureus.
All prepping tools should be washed with a chlorine solution – one cap of bleach per five litres of water will suffice – to kill any pathogens. Turkeys take a long time to cook and need to reach a temperature of 73 degrees Celsius to be fully cooked .
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