Some quick Thanksgiving day tips...
With the stress of feeding large amounts of people, to much food to be prepared in small kitchens and trying to time things just right,a large percentage of people unwittingly give their friends and family a case of food poisoning. Even if Uncle Dudley is not one of your favorite uncles, you don't want him to be chugging bottles of pepto-bismol. Here are a few tips to keep everyone healthy...
If you have the room you should defrost your turkey over a period of three days in the refrigerator. If you don't have the room you could put it in the sink and run a slow steady stream of cold water over it until it thaws.
If you have a deep enough container and the room you could try brining the turkey.Not only does this help keep the turkey moist during cooking time but it impacts flavor and helps reduce harmful bacteria.
If you cannot brine the turkey, clean it inside and out with cold running water. Pat dry with paper towels then rub distilled white vinegar over the entire bird. This will also help reduce bacteria growth.
Be sure to clean all your cooking surfaces with a solution of one tablespoon of bleach to a gallon of water. We keep it in a spray bottle for ease. Wiping surfaces to kill bacteria after prepping raw poultry is a must.
Also, don't forget to wash your hands thoroughly after handling raw poultry or meats.
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