Two weeks out from Thanksgiving, the U.S. Department of Agriculture is warning people about the importance of food safety.
Food-borne diseases cause roughly 1 in 6 Americans to get sick each year, and on Thanksgiving, the biggest culprit for food poisoning comes from the turkey.
To protect your family, food safety experts recommend that you pick up your bird at the end of your shopping trip to keep it cold for as long as possible.
You should also pack it in an insulated bag for the drive home.
To thaw the turkey, place it in the refrigerator, allowing 24 hours for every 4 to 5 pounds.
When thawing in cold water, allow roughly 30 minutes per pound.
And change the water every 30 minutes until the turkey is fully thawed.
When it is time to prepare the turkey, make sure to sanitize all surfaces it comes in contact with whether that be your counter or sink.
A USDA study found that about 30% of people don’t do this, which can put you at risk.
When it comes to cooking, the most important thing is to remember to check if the turkey is done using a meat thermometer.
The minimum temperature you want is 165 degrees Fahrenheit.
Checking the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.
For leftovers to be safe to keep, they must be refrigerated within two hours of serving.
If you have food safety questions while planning and preparing your Thanksgiving feast, you can call the food safety hotline at 1-888-674-6854.