Many people will gather around with family and friends this Thanksgiving, usually with a turkey dinner.
There are some safety tips to keep in mind when preparing a turkey.
Raw turkey can contaminate anything it touches with harmful bacteria such as Salmonella.
Use a food thermometer to check for a safe internal temperature. Internal temperatures of 82°C (180°F) for whole birds and 74°C (165°F) for pieces.
Follow the Government of Canada’s Poultry Safety Tips for safe shopping, chilling, cleaning, thawing and cooking, to help prevent food-related illnesses from occurring over the holidays.
Never rinse poultry before cooking it because the bacteria can spread wherever the water splashes
Always wash your hands before and after you touch raw poultry
Use a separate plate, cutting board and tools during preparation
Clean everything with a kitchen cleaner or bleach solution and then rinse with water
Wipe kitchen surfaces with paper towels or use a fresh dishcloth to avoid cross-contamination