If you’re preparing a Thanksgiving fest this Thursday, here are some tips from the U.S. Department of Agriculture to avoid food illness this holiday season.
- Don’t wash your turkey before serving. Experts have found that washing your poultry doesn’t help very much, and means spreading bacteria around the sink.
- Defrost safely. USDA recommends only three defrosting methods: in refrigerator, in bucket of cold water and in microwave.
- Check meat thermometer. Poke the inner thigh, the wing and thickest part of the breast. If those three areas are over 165 degrees, then it’s time to eat.
- Don’t leave food outside. Doesn’t it makes sense to stash some leftovers or other foods you plan to eat in refrigerate or freeze outside? No
- Leftovers are good up to four days. Carved turkey is freezable and can last up to four months in some freezing conditions.
This report contains information from consumerist.com