5 Tips to Stay Safe from Salmonella

thanksgiving holiday turkey tableWhether it’s organic, free range, non-GMO, cage-free or kosher turkey—now that you’ve figured out what kind of bird you’re serving tomorrow, can we take a minute to address the issue of salmonella, which affects 1.4 million people every year? Unless you’re planning a vegan Thanksgiving, I’ve got five tips that can keep you safe. 

  1. Defrost your turkey in the fridge, not on the counter.
  2. With a a fresh turkey, remove innards immediately, rinse with cold water and keep it in the fridge until you’re ready to cook.
  3. Wash your hands with soap before and after touching raw poultry.
  4. Designate a cutting board and knife for poultry, and wash them immediately with soap and hot water after use.
  5. To determine doneness, place your thermometer in the thigh: When it reads 180 degrees and the juices run clear, not red, it’s ready.
    Finally, don’t let the bird sit on the counter: Once you’ve served it, refrigerate as soon as possible, and eat the leftovers within a few days.

Happy Thanksgiving, everyone. I give thanks for this community!

Photo: Epicerie Boulud New York City

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