During the holidays, the kitchen is usually one of the busiest rooms in the house, as turkey, ham and and just about everything else is cooked, baked and prepared there.
With many people about to partake in the annual tradition of cooking their own turkey for Thanksgiving, we talked with Sheridan College Chef Tim Rockwell to get some advice on properly preparing the bird. He says that thawing the turkey is where a lot of people make their first mistake.
Rockwell added that to avoid cross contamination, make sure to thoroughly clean and rinse any surfaces, utensils or cookware with hot soapy water after they've been in contact with raw poultry. You can hear more turkey tips with the chef by clicking here.