Tuesday Tip #25 – Thanksgiving Safety Tips

  • To avoid a fire, stay in the kitchen while cooking. Check on the food throughout the day. If deep-frying a turkey, keep the fryer outside and away from walls, fences and other structures.
  • If you thaw your turkey at 40° F or higher, salmonella and other bacteria could grow. Thaw your turkey in the fridge. The general rule is one day for every 5 pounds. Or, thaw your turkey underwater – 30 minutes for every pound. Change the water every 30 minutes.
  • Give the juices time to set after it’s done cooking by letting it rest for a bit.
  • Cook the turkey right after thawing. Check the innermost part of the thigh and wing and the thickest breast area to see if it’s finished. The temperature needs to be least 165° F.
  • Put your leftovers in the refrigerator within two hours of serving the food. If you are not going to eat them within 36 hours, put them in the freezer.
  • Keep turkey bones, fatty holiday foods (turkey skin and gravy), chocolate, grapes, raisins, onions, alcohol, and anything with caffeine away from your pets.