With Thanksgiving Day fast approaching, many Fermilab employees are cooking turkey with family and friends.
We want the holiday to be fun for all by making sure employees remember that this delicious bird can ruin the day if not prepared correctly. Salmonella bacteria from turkey can cause food poisoning, which leads to a fever, headache, vomiting, stomach pain and diarrhea.
Follow these tips to keep your Thanksgiving turkey safe from bacteria.
- Choose a turkey that has intact packaging.
- Only defrost a frozen turkey in the refrigerator or a cold water bath.
- Allow one day of thawing for every 5 pounds of turkey. If using a cold water bath, change the water every 30 minutes.
- Clean hands, utensils, dishes and kitchen areas that come in contact with an uncooked turkey.
- Don’t refreeze a thawed turkey.
- Separate the giblets and the neck from the turkey before cooking.
- Cook the turkey entirely in one session to 180 degrees Fahrenheit.
- Don’t cook stuffing inside the turkey.
- Refrigerate leftover turkey within two hours of being served. It will last three to four days. Frozen leftovers will last three to four months.
- When reheating leftovers, make sure that the turkey reaches 160 degrees Fahrenheit.