Many people are finding themselves preparing for Thanksgiving Day this week, but are they believing the myths?
Many of these myths have to do with preparing food. This means you may want to be aware of what the proper food safety precautions are before feeding a large group of people.
The first myth many choose to follow is that refrigerating an entire cooked turkey is safe. That is not true according to Local Syracuse. If you cook an entire turkey it should be carved immediately after. A whole cooked turkey in the fridge can’t cool off fast enough and leaves room for bacteria growth. By carving the turkey into smaller pieces the meat will cool off faster.
Another myth is that defrosting your turkey while it sits out on the counter is safe. Nobody should ever thaw their turkey that way. Once a turkey has sat at room temperature for more than two hours it can grow bacteria quickly.
If you want to properly thaw your turkey out, place it in the refrigerator. For every 4 to 5 pounds of turkey give 24 hours of thawing time. You can also thaw it in the microwave or with cold water. For cold water use 30 minutes per pound of turkey and keep the turkey in its original package. Change the water every half hour and cook it as soon as it’s thawed.
Pop up timers working well to tell you if your turkey is done cooking is also a myth. They often lead to false readings. If you must use one of these timers, always check the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. You should also use a food thermometer with the pop up timer.
Always remember to wash your hands before you handle food. Keep raw meats and poultry away from fruits and vegetables. Be sure your turkey reaches the correct internal temperature and refrigerate all leftovers within two hours of cooking them.
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