Thanksgiving Turkey Tips
Undercooking or unsafe handling of your turkey or holiday
bird can bring about food borne illnesses. Here are a few tips from the USDA
for a safe and tasty Thanksgiving.
Safety and preparation:
1. Clean
o Wash your hands for 20 seconds with soap warm water
o Utensils, plates, countertops and cutting boards should also be washed
o Cooking is the only way to kill the bacteria on turkey, so don’t wash the turkey
2. Separate
o Separate raw turkey from fresh food
o Use separate utensils, plates and cutting boards
3. Cook
o Your bird is safe to eat once it reaches 165-170˚F
o Remember that any stuffing in the bird needs to reach 165˚F at least too
o Check the temperature in 3 places: thickest part of breast, innermost part of wing, innermost part of thigh
4. Chill
o Refrigerate leftovers within 2 hours
o Safe in fridge for 3-4 days
o Safe frozen, but use within 2-4 months for best quality
o Reheat thoroughly to a temperature of 165˚F
*Visit www.foodsafety.gov for
more information.
Check out this month’s Hy-Vee Balance magazine for some new
and healthy holiday recipes. Pick up your copy at the West Lakes Hy-Vee or click on the links to view
the following recipes:
Apple Sage Dressing (p.36)
Citrus Winter Salad (p.38)
Stuffed Sweet Potatoes (p.38)
Packed-Out Bell Peppers (p.50)
-West Lakes Hy-Vee Dietitians Team
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