Tip of the Day
Thawing and cooking the star of your Thanksgiving celebration, the turkey, are the most important steps in making sure your dinner is both safe and delicious!
There are only three ways to thaw your turkey to avoid food poisoning:
- Refrigerator: Allow about one day for every four to five pounds of turkey.
- Microwave: Check your owner's manual for the proper settings to microwave your turkey by size. Cook immediately after thawing.
- Sink: Thaw in cold water for about 30 minutes for per pound for the whole turkey, and change the water every 30 minutes.
Set your oven to 325°F and always use a food thermometer to ensure your turkey is cooked to a safe internal temperature of 165°F. It is recommended to cook your stuffing separately but if you do choose to stuff your turkey, make sure your turkey and the stuffing inside reaches a safe minimum internal temperature 165°F.
For a complete list of cooking times based on the size of your turkey and more tips on keeping your family safe from food poisoning this holiday season, visit www.HomeFoodSafety.org.
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