One fear that always comes with prepping uncooked meat — particularly a giant chook like turkey — is cross contamination.
However, based on Meals Community chef Michael Symon — of “The Chew” and “Iron Chef” — there are a number of straightforward methods to keep away from any danger when you prep your Thanksgiving meal.
“Nobody has ever gotten sick as a result of somebody over cleans,” Symon tells USA TODAY. “That is how I all the time clarify it to the cooks.”
It is a better-safe-than-sorry scenario when working with uncooked meat. You are higher off cleansing extra and taking precautions, reminiscent of hand washing, all through your cooking course of.
Symon, who has partnered with Ecolab Science Licensed, which works on shopper security expectations with meals security, walked USA TODAY via the step-by-step course of to to keep away from cross contamination. The method begins with a clear, clear cooking house and washed fingers.
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Step 1: Put together your cooking space. Lower your greens and get out your seasonings and herbs, place them the place simply accessible.
Step 2: Take the turkey out of its packaging. Dry the turkey with paper towels.
Step 3: Wash your fingers.
Step 4: Stuff the turkey’s cavity together with your selection of components reminiscent of lemons and herbs.
Step 5: Wash your fingers.
Step 6: Season your entire chook.
Step 7: Wash your fingers.
Step 8: Put the turkey within the fridge on the underside shelf — by doing so, you keep away from any drippings from the chook touring via your fridge. Depart it uncovered and let it sit in a single day to dry the pores and skin.
Step 9: Pull the turkey out of the fridge round an hour earlier than it’s important to begin cooking on Thanksgiving morning.
Step 10: Prepare dinner till the turkey reaches an inside temperature of 260 levels.
Step 11: Let it relaxation for half-hour and serve. Get pleasure from!
