The U.S. Department of Agriculture wants you to be careful about salmonella in Thanksgiving turkey. They say the biggest mistake is not giving the turkey enough time to thaw.
careful about salmonella in thanksgiving turkey. one of the biggest mistakes according to the agency,, is not g aiving the turkey enough time to thaw. hagen says: ” if it’s frozen you can keep it frozen until you’re y ready to thaw so as i said it’s about one day for each 5 lb. of turkey so you want to calculate backwards from your meal day. and you can leave it in the freezer up until that time with a fresh turkey you don’t want to putorchase it anymore than 48 hours before and you can leave it in the refrigerator until you’re ready to put it in the oven. ” the u-s-d-a recommends using clean utensils… separating your poultry from your produce… and cooking the turkey to 16o5-degrees. when it comes to leftovers– get everything in the fridge within w two- hours of cooking. speaking of thanksgiving– be
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