Share your healthy kitchen with your family and friends, this holiday season.
Most of you might have planned to get together parties with families and friends to enjoy this holiday season with some favorite dishes from vegetarian to non-vegetarian food and beverages also. But at the same time, be vigilant about the food poisoning and keep your guests safer on holiday festivity with a remarkable one.
Food safety is an important regular ingredient in preparing food by following some safety tips mentioned here to enjoy your holiday season.
Gobble up your favorite turkey – Safety tips
According to the Centers for Disease Control and Prevention, there are four major safety tips to be followed while cooking turkey, they are as follows:
How to safely thaw the turkey?
Turkey must be thawed at a safe temperature, as there are chances of foodborne bacteria to multiply rapidly at danger zone between 40°F and 140°F, it should not be thawed it kitchen or hot water. Therefore, to avoid this possibility, the first and foremost thing is to safely thaw the turkey. You can do this either in the refrigerator, microwave oven or in the cold water.
1. The best thawing time for 4-5 pounds of turkey in the refrigerator is 24 hours, so plan accordingly on how long the turkey has to be thawed.
2. You can thaw the turkey covered with the plastic bag in cold water and keep changing the water for every 30 minutes until the process is complete. Start cooking it once it is thawed thoroughly.
3. Go through the user’s manual to determine the duration to thaw per pound. After removing the outside wrapping of the turkey, place it on a utensil to capture juices of it and then cook your turkey to make it ready to serve.
Learn to prepare and stuff the turkey
As the raw poultry has bacteria, it can contaminate your utensils, hands and work surfaces, so make sure that you take some precautionary measures after thawing the bird like washing your hands and cleaning utensils and the work area to avoid the multiplication of bacteria. Serve your relatives, friends with bacteria-free turkey. It is always best to cook stuffing outside the turkey.
Finally, cook a safe turkey
Set the temperature of the oven not lower than 325°F and place well thawed turkey on a shelf in a shallow roasting pan to start cooking. Check the doneness of the turkey with the help of a food thermometer, which should reach the internal temperature of 165°F. Wait. Let it stand for at least 20 minutes after cooking and before carving.
Additional safety tips to avoid harmful bacteria’s:
Put all the serving spoons and tongs ready to avoid contamination between guests as there exists staph aureus bacteria on the finger tips, avoid them touching the food directly.
Do not keep the turkey which is left unrefrigerated for more than 2 hours as there are chances of harmful bacteria to get multiplied.
Do not double dip, while doing so you are passing on the germs to your guests.
Give this time a great gift of holiday joyfulness to your entire family, relatives and friends a good cheer but not for getting food borne illness with these handy food prep tips.
From all of us at Doctors Immediate Care, we wishing you a safe food poisoning free and “happy holidays”
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