I will never forget a large family gathering a number of years back. I was the only healthy person at the table, yet the hostess insisted on cooking the full-blown meal. Needless to say, I was a little concerned about what I might "catch" from eating the lovely meal. Thankfully - I remained healthy (and the rest of the group 'mended' quickly), but that memory got me thinking about my own upcoming holiday feast (I will be hosting my very small family for Thanksgiving), and how I should pay careful attention to all of those food safety tips we all hear about. Thanksgiving is all about the bird - and we all know there are some specific rules for dealing with uncooked poultry.
I found this great site from the United States Department of Agriculture Food Safety and Inspection Service. It highlights these important ideas for preparing the perfect Holiday Feast:
I found this great site from the United States Department of Agriculture Food Safety and Inspection Service. It highlights these important ideas for preparing the perfect Holiday Feast:
- Deciding on fresh or frozen turkey and how to keep them freash and ready to cook on Thursday, November 27
- What size turkey to buy
- How to safely thaw a frozen bird
- Cooking time and the proper completed (fully-cooked) temperature -- be sure you have a meat thermometer before the big day!
The biggest tip is probably to plan ahead. I don't know about you, but it definitely seems like this November holiday snuck up on me. I'm busy making lists and plotting my countdown to turkey day. Now is the time to start figuring out those details!!
Happy planning, and Happy EARLY Thanksgiving!
-reenie
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