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Talking Turkey
By John Havel

It's time to talk turkey. If you're cooking one for the first time this Thanksgiving or even if you've cooked one before, do you know if you're preparing it safely?

Raw or undercooked meat and poultry may contain harmful bacteria, and therefore improper thawing, handling, cooking or storing of that Thanksgiving bird can put hosts and dinner guests at risk for food poisoning. Here is a top 10 list of common mistakes people make when preparing a holiday turkey.

1. Buying fresh turkeys too early. If you want fresh, don't buy it more than 2 days prior to Thanksgiving. You can only keep a fresh turkey refrigerated 1 to 2 days before cooking. (However, a whole frozen turkey can be stored in your home freezer at 0 degrees for up to 1 year.)

2. Cross contamination. Don't put raw meat or poultry with raw vegetables. Although you may not intentionally have these items in contact, if it happens, there is high risk of cross contamination, that can spell food poisoning. Make sure to wash your hands and the food preparation surface thoroughly in-between preparing the turkey and a salad, for example. More ... Cooking Articles


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