If you've got a big fat frozen turkey you're planning to cook and serve on Thanksgiving, it's not too early to get going on defrosting it.
Done properly, that takes awhile, and unless you want to mark the holiday with a case of food poisoning you shouldn't plan on leaving the bird out on the counter to thaw until you're ready to pop it in the oven.
"Don't defrost a turkey at room temperature," the Nebraska Regional Poison Center said in a press release. "Bacteria can multiple to unsafe numbers on outer layers before inner layers have defroster. These bacteria can cause illness in you or your guests."
The Poison Center, which serves Nebraska, Idaho, Wyoming, American Samoa and the Federated States of Micronesia, offered a list of safety tips for Thanksgiving.
Keep your turkey in its original wrapping, refrigerated, until ready to cook. Let it thaw in the refrigerator, or use cold running water. Allow one day for every 4 to 5 pounds to defrost in the fridge. In a cold-water bath, change the water every 30 minutes.
"A 24-hour turkey make take up to six days to thaw, so plan accordingly," the Poison Center said.
When it's time to cook the bird, don't set your oven lower than 325 F, the Poison Center said. Use a meat thermometer to check if the turkey is done. It should cook until the temperature reaches at least 165 F.
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November 19, 2021 at 09:00PM
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Talking Turkey: Poison Center offers safety tips | The Hole Scroll | jhnewsandguide.com - Jackson Hole News&Guide
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