Whether 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.
- Defrost your turkey in the fridge, not on the counter.
- With a a fresh turkey, remove innards immediately, rinse with cold water and keep it in the fridge until you’re ready to cook.
- Wash your hands with soap before and after touching raw poultry.
- Designate a cutting board and knife for poultry, and wash them immediately with soap and hot water after use.
- 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!