Wash your hands before and after preparing
each type of food, for example when preparing meat, do not cut up
vegetables without first washing your hands.
Use separate cutting boards for meat and
other foods.
Clean knives and other utensils before preparing
each type of food.
Keep dishes, towels, counter tops and cutting
boards clean.
Allow 24 hours for every five pounds of turkey
when thawing in the refrigerator or seal the turkey in heavy plastic
bag and set in sink of cold water, allow 30-40 minutes per pound (change
the water every 30 minutes). Never thaw frozen meat at room temperature.
Oven temperature should be set at a minimum
of 325 degrees Fahrenheit. Minimum cooking time should be 10 minutes
per pound.
Stuffing needs to be cooked in a separate
dish. Use a thermometer to ensure the stuffing reaches an internal
temperature of 165 degrees Fahrenheit.
Refrigerate turkey, stuffing, gravy and egg
based pies in shallow covered containers within two hours of cooking.
Use leftover turkey within four days and
leftover stuffing and gravy within two days.
