Holidays are often times for family, friends, and of course, food. With poultry being a popular choice for holiday feasts, here are a couple safety tips from the Centers for Disease Control and Prevention to avoid foodborne illness this holiday season.
Thaw poultry before cooking
In order to make sure that your poultry cooks evenly and safely, thaw it quickly by placing your bird in a leak-proof bag or container. Then, you can either leave it in a sink of cold water (making sure to change the water every 30 minutes) or use the microwave following the manufacturer's thawing instructions.
Do not leave your poultry out to thaw at room-temperature. Leaving raw poultry out allows bacteria to grow while it sits in the "danger zone" (40 to 140 degrees Fahrenheit).
Safely handle your food
Raw poultry can carry harmful bacteria, and cross-contamination with cooking utensils, kitchen surfaces, hands, and unwashed food can cause illness. Follow four steps to safely handle your food: cook, clean, chill, and separate. This way you can minimize the risk of foodborne illness.
Cook stuffing thoroughly
To make sure your stuffing is cooked all the way through try putting it in a casserole dish when cooking it in the oven.
If you want to serve your stuffing inside your poultry, place it inside just a few minutes before you take the poultry out of the oven. This will ensure that everything is thoroughly cooked through, but to be sure you can always use a thermometer to monitor the temperature of the stuffing's center. Once it reaches 165 degrees it's safe to eat.
Safely cook poultry
Cooking times will vary greatly depending on how heavy your poultry is, but make sure your oven is set to 325 degrees. Start cooking once your poultry is completely thawed and keep measuring the internal temperature using a thermometer.
Once the temperature reaches 165 degrees, take out your bird and let it sit for 20 minutes before serving and enjoying.
Take care of leftovers
To maximize the freshness of your leftovers and minimize the chance of foodborne illness, refrigerate your leftovers two hours after the food has been served. Make sure your fridge is set to 40 degrees to properly store your leftovers.
