The U.S. Center for Disease Control and Prevention reports that one-in-six Americans will come in contact with some form of food borne bacteria this year. And this is particularly relevant as Thanksgiving approaches.
The Nebraska Regional Poison Center released a number of do's and don'ts during the preparation of your holiday feast. Before you begin preparing your bird of choice, the NRPC advises cooks to wash their hands for at least 15 seconds with warm water and soap.
Remember to defrost your turkey either in a refrigerator or by giving the bird a cold water bath. The rule of thumb is to allow one day of defrosting time in the fridge for every five pounds. A 20-pound turkey will take 12 hours to defrost in cold water.
When cooking your bird, the internal temperature should reach 165 degrees Fahrenheit. And if you have any leftover meat, the NRPC recommends eating it within three to four days.
To view the full list of cooking and preparation tips, click on the below attachment.