Thanksgiving is only a week away and that means the clock is ticking to get your turkey plans ready.
There's a lot to learn when it comes to making this frozen bird ready for Thanksgiving dinner. We talked with registered dietitian Cindy Brison about what you need to know to get started.
"You really need to give it 24 hours for every 5 pounds to thaw and that's not including the day you cook it," Brison said.
We'll start from the beginning. You will need a deep pan and a few days to spare so the turkey can thaw before you cook.
"Considering the day you're cooking, give it four days," Brison said. "You can stick it in cold water and change it every half-hour and that will thaw it very quickly and safely."
Just don't thaw your turkey on your counter. Room temperatures allow bacteria to breed on the surface.
The Center for Disease Control says one Nebraskan and three Iowans fell ill due to food poisoning from salmonella in turkey meat, but don't let that keep you from enjoying this holiday favorite.
"Hand washing, start with that," Brison said. "Make sure your sink is sanitized. Once it's ready to cook put it in the oven and wash your hands. A turkey cooked to 140 degrees is not good, 165 degrees is safe. That's the kill step for killing any bacteria in there."
Those basic food safety tips can keep food poisoning from ruining your holiday feast.
Call 1-800-BUTTERBALL or visit the Turkey Talk Line for your turkey-related questions.
