Remember these important food safety points:
- Thaw frozen turkeys in the refrigerator. Start early – a 15 pound bird will take 3 to 4 days to thaw!
- If you stuff the turkey, do it right before it goes in the oven.
- Cook in an oven with a minimum temperature of 325° F and use a thermometer.
- Cook until thermometer registers 165° F in the inner thigh, wing & breast (check all three places to be sure).
- Stuffing in the bird must also reach 165°F.
- Keep hot foods hot and cold foods cold.
- Refrigerate any leftovers promptly.
- USDA Meat & Poultry Hotline: 1-888-674-6854 or website http://www.foodsafety.gov/experts/askkaren/
- Nebraska Cooperative Extension Thanksgiving board: http://www.pinterest.com/alicehenneman/thanksgiving-food-q-and-a/
- Food Safety & Inspection Service (print & video): http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation
- Butterball Hotline & website (videos & information): For answers to all your turkey questions, call 1-800-BUTTERBALL (800-288-8372) or go to website www.butterball.com
Don’t forget to enjoy plenty of colorful veggies and whole grains, too.
Residents of Middlesex County who have inquiries on food storage, safety and nutritional values can call the EARTH Center at 732-398- 5275.
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