•
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 4 days and leftover stuffing and gravy
within 2 days.
