It's hard to feel grateful when you've come down with a case of food poisoning. So the Douglas County Health Department put together a list of tips to help you prepare your Thanksgiving Day meal safely.
1. Buy fresh turkey one to two days in advance and store in the refrigerator.
2. If you buy a frozen turkey, defrost it in the original wrapper, in the fridge, at or below 41 degrees.
3. Allow 24 hours of thaw time for each four to five pounds of turkey. (Thawed turkey can be kept in the refrigerator for one to two days.)
4. Be sure to thaw the turkey in a container to hold any dripping blood or juices.
5. Wash your hands before and after handling food, as well as the utensils and surfaces that come into contact with raw turkey.
6. Roast turkey at 325 degrees until it reaches an interior temperature of 165 degrees.
7. If you forgot to thaw your turkey, submerge it in cold water and change the water every 30 minutes. Allow about 30 minutes of defrosting time per pound of turkey. Cook immediately.
8. You can cook a frozen turkey, but it will take at least 50 percent longer.
9. Check the temperature of the turkey under the wings and thighs to make sure it is cooked thoroughly, even those with pop-up thermometers.
10. Turkeys will slice more easily if you let it stand for 20 minutes.
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