Two Rivers Public Health Department wants to remind you to be sure to keep food, family and friends safe by following basic food safety steps throughout the holiday season.

 

Clean: Wash hands and food-contact surfaces often. Bacteria can spread throughout the kitchen and get onto cutting boards, knives, sponges, and counter tops.
Separate: Don't cross-contaminate-don't let bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods.
Cook: Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause food-borne illness.
Chill: Refrigerate promptly. This keeps most harmful bacteria from growing. Refrigerators should be set at 40 F and the freezer at 0 F.

 

In the refrigerator: The safest method to thaw a turkey is in the refrigerator (40 F or below).  Allow approximately 24 hours per four to five pounds of turkey.

In cold water: Submerge the securely wrapped turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey.

In the microwave: Microwave thawing is safe if the turkey is not too large. Check the manufacturer’s instructions.

 

While roasting your turkey is still the most popular option, the recommendations for roasting at 325 F are: 

Without stuffing: 10 to 12 minutes per pound of turkey.

With Stuffing: 12 to 15 minutes per pound of turkey.

 

Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within two hours of cooking. Use leftover turkey and stuffing within three to four days or freeze these foods. Reheat thoroughly to a temperature of 165 F or until hot and steaming.

 

 

For more information contact Two Rivers Public Health Department at 995-4778 or 1-888-669-7154 or see our website: tworiverspublichealth.com.