Making a Thanksgiving meal is basically the the multi-tasking Olympics of cooking, and it’s all too easy to forget to wipe something down properly, or what have you.
So, with the foodie holiday of thankfulness officially less than a week away, here are the Top Cooking Hazards for Thanksgiving (and how to avoid them):
Salmonella – The CDC (Centers for Disease Control [and Prevention]) reminds us how important it is to wash our hands EVERY time we touch that raw turkey. Oh, and contrary to popular belief . . . do NOT rinse poultry in the skin. Turkey juice can be sprayed and splattered on your counter. Disinfect anything and everything that comes in contact with that bird before it’s fully cooked.
Defrosting the Turkey – The preferred, and safest, way to defrost is in the fridge so the temp always stays below 40 degrees, but make sure it’s on a bottom shelf and in a container so it won’t leak, dripping nasty raw turkey juices all over the rest of the food in your fridge.
Stuffing – If you prefer stuffing (cooked in the bird) over dressing (not cooked in the bird), make sure to put it in a pan after the turkey is done, and pop it back in the oven until it reaches 165 degrees. No one wants undercooked turkey juices flowing through their stuffing. *Side note, Jai refuses to call stuffing dressing, no matter how it’s cooked . Anyone else?
Knife Injuries are REAL – Believe it or not, it’s the dull knives to watch out for. They’re more likely to slip, causing you to cut yourself. Get them knives sharpened before you get to cookin’.
Burns Happen – Stoves, ovens and grills get HOT! Ummm… yeah, no crap, Captain. Be careful with long sleeves, jewelry that dangles, or whatever because they could catch the side of a pan and pull your hot yummy goods off the stove! Oh, and keep a fire extinguisher nearby, please.
Leaving Food Out Too Long – It’s not something we really think about, but just how long has that food been sitting out? Leaving food at room temperature (when it’s NOT supposed to be room temperature) for more than two hours is dangerous. All that yummy goodness has just become a breading ground for bacteria and other food-poison-inducing gunk. Set your oven to low, and keep rotating the food in and out to keep food hot until you’re ready to package it up in containers to pop in the fridge/freezer.
Reheating Leftovers – Generally speaking, it’s best to make sure any and all leftovers are heated to 165 degrees to kill any bacteria. If you don’t have a thermometer, look for steam before eating the leftovers. Steam is good.
(People)
