OMAHA, Neb. (KMTV) — In a press release, the Nebraska Regional Poison Center shared some do's and don'ts to help people have a safe Thanksgiving.
Read the do's and don'ts below:
DO…
- DO ask all kitchen helpers to wash their hands using warm water and soap for 20 seconds before and after, handling food.
- DO keep turkey in its original wrapping, refrigerated until ready to cook.
- DO defrost a frozen turkey by refrigeration or cold running water.
- DO allow one day for every 4-5 pounds to defrost in the refrigerator. In a cold-water bath, change the water every 30 minutes. A 24-pound turkey may take up to 6 days to thaw so plan accordingly.
- DO use a meat thermometer to check if turkey is done. The turkey should cook until the internal temperature reaches a safe minimum of 165˚ F.
- DO store the turkey and stuffing separately.
- DO store leftover turkey in the refrigerator and use within 3-4 days.
- DO store leftover stuffing and gravy in the refrigerator and use within 1-2 days.
- DO go to the Butterball website at www.butterball.com, call 1-800-BUTTERBALL or text 844-877-3456 to chat with one of their turkey experts for other tips and tricks. You can even ask “Alexa” to “Ask Butterball” a question on Alexa enabled devices.
DON’T…
- DON’T defrost a turkey at room temperature. Bacteria can multiply to unsafe numbers on outer layers before inner layers have defrosted. These bacteria can cause illness in you or your guests.
- DON’T leave an uncooked thawed turkey out of the refrigerator longer than two hours.
- DON’T set your oven lower than 325˚ F.
- DON’T prepare food if you are sick or have a nose or eye infection.
- DON’T leave leftovers out on the counter longer than two hours.
- DON’T re-freeze a completely thawed uncooked turkey.
- DON’T stuff turkeys as it makes it difficult for the internal temperature to reach 165°F within a safe period of time. If you must stuff your turkey, stuff it lightly before cooking and leave room for the oven to cook the interior of the turkey and stuffing.
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