How To Properly Prepare, Fry, and Carve Your Thanksgiving Turkey

THIS THANKSGIVING, KNOW YOUR TURKEY SAFETY For most, a perfectly cooked turkey is the cornerstone of their Thanksgiving meal. But all those hours of preparation time will go to waste if you hurt yourself in the process. Find out what you need to know to stay safe. BEAT BACTERIA Poultry can contain dangerous bacteria SALMONELLA LISTERIA CAMPYLOBACTER Funny names, serious implications. Avoid illness by keeping these tips in mind: DON'T THAW IN THE "DANGER ZONE" Bacteria spread between 40 - 140°F – that means you should thaw a frozen turkey in the fridge, cold water, or the microwave. Not on the counter or in the garage. CLEAN AS YOU GO Did that baster touch the raw turkey? Make sure you wash it before it touches anything else. Same goes for your hands. BE SMART ABOUT STUFFING If you scoff at the thought of serving stuffing outside the turkey, then make sure to use a food thermometer. Bacteria can survive in stuffing that has not reached 165°F. DON'T UNDERCOOK Cook times and temperatures will vary by method, but the magic number is still 165°F. Use a food thermometer to make sure your turkey has reached a safe internal temperature. DEEP FRYING DANGERS We've all heard horror stories about deep frying gone wrong. If you decide on oil over oven this year, make sure your Thanksgiving doesn't go up in flames – literally! Remember these tips: CHOOSE A SMALLER TURKEY An 8 – 10 pound bird will yield the best results. Anything heavier than 14 pounds might not cook properly. THAW, THAW, THAW Hot oil and water – even frozen water - really don't mix well. Trust us. KNOW YOUR OIL 375°F .400°F. For outdoor propane fryers, heat 3 – 5 gallons of oil to 375°F For indoor electric fryers, heat a little less than 3 gallons of oil to 400°F. TAKE IT SLOW There's no rush to get the turkey into the oil – LOWER SLOWLY! Oil splatter can cause major injuries. AGAIN, DON'T UNDERCOOK DON'T OVERLOOK LOCATION If using an outdoor propane fryer, allow 3 – 4 minutes per pound. If using an indoor Wooden decks and cabinets can easily catch fire electric fryer, allow 3 minutes per pound if something goes wrong. Best to steer clear of them. (then add 5 minutes). CARVE CAREFULLY Carving a turkey is a delicate operation, and improper technique can lead to a serious hand injury. DON'T FORGET THESE SAFETY RULES: CUT AWAY SEEK GOOD LIGHT USE A SHARP KNIFE FROM YOURSELF The blade could slip at any As with most potentially Dull blades are unreliable, moment. Don't be in front dangerous activities, it's a and are more likely to slip of it when it does. good idea to be able to - but they're still sharp see what you're doing. enough to cut you. Electric knives are actually your safest option! Don't let your turkey turn on you. Prepare for a safe and happy Thanksgiving. CARRINGTON COLLEGE COL AGTON Sources http://www.cdc.gov/features/turkeytime/ http://www.foodsafety.gov/keep/types/ http://www.eatturkey.com/consumer/cookinfo/fryturk http://www.assh.org/handcare/hand-arm-safety/turke TONDIO 19 y-carving-injury-prevention