William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-11-01 / 11. szám
Our Health Corner headache, nausea, vomiting, diarrhea and abdominal pain. Food safety starts with the purchase and continues through the preparation, cooking and serving of the turkey and other traditional dishes. • Buy your turkey preferably only one or two days before you cook it. • Bag your turkey separately and keep it away from fresh produce. • Store the turkey in the freezer if you bought it early in the month. • Keep fresh turkey in the refrigerator only if cooking within 24 to 48 hours. • Keep turkey in its package and in a pan to keep any juices from getting into fresh produce or food. • Wash your hands with soap and water before handling the turkey or any food. r • Remember that there are only three ways to defrost a frozen turkey safely: (1) defrost in the refrigerator approximately 24 hours for every 4 to 5 pounds; (2) submerge turkey in its original package in a pan of cold water enough to cover the bird, change the water every 30 minutes, then cook the bird immediately; or (3) thaw in a microwave by first removing the packaging and keeping it in a microwave safe pan to catch any juices. (Check your microwave's manual for minutes per pound and power level.) • Remove any giblets from the turkey cavity and cook separately. • Make sure working areas and surfaces are clean. • Use separate cutting boards for meats and for fruits and vegetables. • Avoid putting cooked foods on a cutting board that have touched raw foods. • Avoid wiping your hands that have touched raw food with a dish towel. • Don't stuff your turkey; cook stuffing separately. • Check to make sure every part of the turkey reaches a minimum internal temperature of 165 degrees, even if you have a pop-up timer. Use a thermometer and check the innermost part of the thigh and the thickest part of the breast. • Let bird stand for 20 minutes before carving to allow juices to set. • Keep pumpkin pie and any cold dessert in the refrigerator at 40 degrees. • Store leftover food within two hours of serving. • Eat any refrigerator leftovers within three days. I hope you will follow these safety tips and have a memorable Thanksgiving Day., not one you or your guests would rather forget. Until next month.... stay Healthy - stay Happy - Be Fit! egészségére! Pebble rJüílitfJ Units To learn more about how to safely purchase, store, thaw and prepare your turkey, log onto the “Let’s Talk Turkey” fact sheet from the USDA’s Food Safety and Inspection Service at: O http://www.fsis.usda.gov/factsheets/lets talk turkey/index.asp To learn more about how to keep your home and family safe from fires during Thanksgiving and the coming winter months, check out the U.S. Fire Administration’s “Put a Freeze on Winter Fires” found at: O http://www.usfa.fema.gov/citizens/home fire prev/holiday-seasonal/winter.shtm William Penn Life 0 November 2011 0 11
