Preparing a turkey for Thanksgiving is a lot of work, and as the big day approaches it can be tempting to cut corners. However, one area where you should never do things in half-measures is food safety. The last thing anybody wants to deal with during Thanksgiving aftermath is food poisoning.
The “danger zone” is between 40° F and 140° F—the temperature range where foodborne bacteria multiply rapidly. When preparing a turkey, be aware of the four main safety issues: thawing, preparing, stuffing and cooking to adequate temperature. Read More
