Yum, Yum—It’s Turkey Time!

HAPPY THANKSGIVING!

The Baker family loves roasted turkey so much that we have it for dinner at least a half-dozen times a year. But to me, the Thanksgiving turkey is the best. Served with stuffing, sweet potatoes, and cranberry sauce, turkey is the star of the show. From buying the bird to safely storing leftovers, here are my rules of thumb:

Buying. Gather the rest of the items on your list first, then add the turkey to your cart right before heading to the checkout lanes. Check to see that the wrapping is tightly sealed and that it’s labeled with “safe food handling” instructions. Not sure how big of a bird you’ll need? If you’re buying a whole turkey, make sure you have at least 1 pound per person.

Thawing. Thaw a frozen turkey in the fridge for a few days. If you don’t have time for that, thaw it in a bucket of cold water. The trick is to keep its temperature below 40°F. Above that and your bird will be in the danger zone: the temperature range where foodborne bacteria quickly multiply.

Preparing. Bacteria can contaminate your hands, utensils, the sink, and any work surfaces the turkey comes in contact with. Clean them all thoroughly before prepping other food.

Stuffing. The safest bet is to cook stuffing in a casserole dish. But if you prefer to cook it inside the bird, stuff it just before sticking it in the oven.

Cooking. Set your oven no lower than 325°F, and make sure the turkey is completely thawed. Roast it breast side up on a rack in a roasting pan. Use a cooking thermometer on the breast, thigh, wing joint, and stuffing to be sure the safe internal temperature of 165°F has been reached. If your bird has a pop-up “done” sensor, you should still check the temp to be safe.

Serving. Let the turkey stand for 20 minutes before removing the stuffing and carving the meat. This will make both jobs much easier.

Leftovers. Refrigerate uneaten turkey within two hours, and use it within three to four days. Frozen leftovers stay good for up to six months.

6 Stay-Safe Tips for Your Holiday Cookout!

If you’re among the millions of Americans packing up to enjoy a fun-filled three-day Memorial Day weekend, make sure you pack along some smart food safety tips along with your sunscreen. Because the last thing you want to do is spoil the fun by serving your family spoiled food. Food-borne bacteria thrive in warm environments, so follow these easy tips to safe picnicking:

Keep it clean. Wash your hands and any surfaces before handling and preparing food.

Don’t let ‘em mix. Keep raw foods (and their juices) away from cooked foods. So those tongs you used to place the steak on the grill? Wash ‘em before they get anywhere near your cooked T-bone. Same goes for the plate.

A cut above. Use separate cutting boards for slicing meats and chopping veggies. And wash the boards — and the knives — between each use.

Mind your mayonnaise. Divide your salad (especially mayo-based ones like potato salad) into smaller bowls rather than serving them in one large bowl. Replace empty bowls with full ones that you’ve kept refrigerated.

Fuller is cooler. Use a cooler to transport your food safely in the car. A partially filled cooler won’t stay as cold as a full one, so add ice as needed to fill the space.

H₂O to go! If you’re not sure if your destination has clean running water, bring a gallon or two with you — along with sanitizing hand gel and antibacterial wipes. Use ‘em on your hands and any surfaces before you eat.

Have a wonderful — and safe — Memorial Day weekend!