Roberta Anding, a registered dietitian at Baylor College of Medicine, has a few tips so you can make the most of the season.
– Always use a meat thermometer to check if the turkey or other meat is fully cooked. The color of the turkey can’t determine the safety of the meat.
– An easy way to remember to what temperature the meat should be cooked is the catchy rhyme, “Bacteria don’t thrive at 165.”
– Wash your hands frequently and thoroughly during food preparation.
– Don’t forget, meat isn’t the only food that can make you sick. Wash all produce before cutting and chopping.
– Refrigerator leftovers within two hours. Do not leave food out all day for grazing.
– Use a thermometer when reheating food as well.
Following these basic guidelines will ensure that the food you serve is safe to eat, said Anding.