The big Thanksgiving meal is just around the corner. It’s time to start getting that turkey ready.
But before you do, here are some tips on how to prepare the bird so you don't get anyone sick.
The turkey is the centerpiece of every Thanksgiving meal, but it can also be the source of a food borne illness if not done the right away.
Dr. Niraj Jani, the chief of gastroenterology at GBMC says, "These can lead to a host of gastrointestinal complaints like nausea vomiting abdominal pain, diarrhea, to very serious infections."
That's why you should follow these rules when preparing the bird. First be sure to thaw the turkey safely either in the fridge, in cold water, or in the microwave.
And don't let the turkey get too warm when thawing because bacteria can multiply.
When you prepare the stuffing, the safest way is to cook it outside the turkey. But if you want to cook it inside the bird, make sure the core temperature of the cooked turkey reaches 165 degrees.
Dr. Jani says, "At that temperature or above, bacteria will no longer multiply or be alive."
When you cook the turkey, set the oven above 325 degrees. Dr. Jani says, "A four to eight pound turkey, you need to cook for 2 to 2 1/2 hours."
When the turkey is done, let it cool down for about 20 minutes. And be sure to thoroughly clean any surface that has come in contact with the turkey.
"If you're using a cutting board that you've placed this turkey on, you must wash that cutting board or use a different cutting board because then if you prepare veggies or salad or anything else that's come in contact, it'll get infected," Dr. Jani says.
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