COMMENTS ARE CLOSED: I am SO HAPPY to be able to share this with Melanie (comment #88) please check your email for further instructions :)
This year, we hosted Thanksgiving at our house (seriously, what's 15 more, right?) and I'm very, very thankful that Garth (not his real name) was off from work, the WHOLE week (1st time in 20 years) and was here to help me out!
Then, we ordered take out on Black Friday and ALL promptly got, you know, sick.
[shiver]
True story. Yes, we're going to have turkey, again (along with ham, it is our holiday meat of choice) but, there will be NO takeout this Christmas.
To help better educate consumers and prevent incidences of holiday food poisoning, NSF International (a nonprofit public health and safety organization that certifies consumer goods for safety) has put together a list of 9 tips to making a safe meal this year.
Aaaand, we're more than happy to share them, along with a little something-something, with our online friends, too:
TURKEY TIPS:
1. Don't let uncooked turkey sit at room temperature: Shop for a turkey last and get it home and refrigerated promptly. Bag the turkey separately and place it below other food in the refrigerator.
2. Don't attempt to thaw a frozen turkey quickly by leaving it sit overnight on a kitchen counter: Use one of the following methods:
Option I - Place a covered turkey in a shallow pan on the lowest shelf of the refrigerator.
Option II - Completely submerge the turkey under a stream of cold (70°F) running water.
3. Never place the turkey directly on the counter: Keep it on a platter or in a roaster. Clean and sanitize the counter and utensils after handling raw turkey.
4. Be sure to wash your hands thoroughly after handling raw turkey: Use plenty of warm water and soap.
5. Use a thermometer to check for doneness, even if the turkey has a pop-up timer: It is best to check that the turkey has reached 165°F in multiple spots, including the thickest part of the thigh to ensure doneness.
6. If the bird is stuffed, also check the temperature of stuffing: Ensure it, too, has reached 165 °F.
7. Wait to stuff the turkey until right before putting it in the oven: For those wanting to prepare stuffing ahead of time, the USDA recommends preparing separate dishes with the wet and dry ingredients and keeping them refrigerated, then mixing the ingredients together just before stuffing the turkey. As a reminder the stuffing should be cooked until it reaches at least 165° F at the center.
8. Once the temperature has reached 165 °F throughout the turkey, it should stand for at least 15-20 minutes before carving.
9. Refrigerate any leftovers immediately: Large portions should be separated into smaller containers and covered loosely to speed cooling.
GET IT HERE:
The good folks representing NSF International have offered to send one (1) of our online friends this NSF Certified Turkey Roasting Pan, NSF Certified Meat Thermometer and NSF Branded Apron to help make your holiday meal a little safer, too.
Because, we roll like that!
[Approximate Retail Value: $25.00]
WIN IT HERE: To enter, please leave a comment, like, your favorite holiday meal (Turkey and ham are OUR special occasion meats!) along with a valid email address on this post by 10:00 a.m. on Tuesday, December 14th and you're automatically entered to win. One (1) winner will be picked (via random.org) and announced via email and posted on My Prizey Giveaways Page!
'CAWSE WE LOVE TO SHARE SOME EXTRA CHANCES (but, not required) TO SHARE, TOO:
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Feel free to check out some other REALLY cool stuff we found by visiting our Holiday Picks for 2010!
Also, click here to check out some of our other favorite stuff we're sharing (when you have time, of course) or, check out my personal blog (ditto) and I'll love you forever :)
© 2003 - 2010 TFH Gone Shopping - This Full House Blog
DISCLOSURE: No payment, or any other consideration, besides a sample of the product, plus a chance to share stuff we like with online friends, was received for this blog post.
