By Tammie Ostdiek, Extension Educator – Food, Nutrition and Health
Family and friends gather in the kitchen and around the table during the holidays. But nobody wants to miss the fun times with family and friends because of foodborne illness. Follow these food safety guidelines to reduce the risk of contamination.
PLAN AHEAD – Thawing turkey in the refrigerator will require about 24 hours for every 4-5 pounds. A 20-pound bird will defrost in about five to six days. A thawed turkey can safely remain in the refrigerator for one to two days before cooking. Turkey can be submerged in cold tap water for thawing. The water should be changed every 30 minutes and the turkey cooked immediately after it is thawed.