No one wants the Thanksgiving holiday ruined by a nasty case of food poisoning that stems from the guest of honor — the turkey.
FoodSafety.gov offers these turkey safe-preparation suggestions:
- If you’ll serve a fresh turkey, buy it no more than two days before Thanksgiving.
- On the other hand. frozen turkey needs time to thaw properly in the refrigerator.
- Rely on a refrigerator thermometer to make sure the turkey is stored at 40 degrees F.
- Use a food thermometer to check that the cooking temperature reaches 165 degrees F.
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