Handle 'Thanksgiving' with care
We have written a few articles on Thanksgiving recipes and healthy choices, however there's another hazard lurking during this holiday. The problem lies in the mishandling of the precooked and undercooked turkey, it can potentially spread deadly bacteria throughout the kitchen.
-To prevent this, people handling the raw turkey should wash their hands and countertops with a cleaning solution of 1 teaspoon of bleach in a gallon of water after coming into contact with the raw turkey and its juices.
-Turkey should be thawed about three days in fridge ahead of cooking.
-Utensils should be cleaned with a chlorine solution.
-The temperature on the thermometer should read 82 C/180 F for at least 15 seconds before serving.
-Prepare stuffing outside first and then put it in the bird, it cooks better because there's less bird mass.
-After eating, do not put turkey in fridge, it will not cool down fast enough, it would be best to take the remaining meat off the turkey and then store it in the fridge.
Have a happy and safe Thanksgiving.