Health Tip: Talkin' Turkey
(HealthDay News) -- When it's time to thaw your big bird for Thanksgiving, make sure you do it properly to reduce the risk of food poisoning.
The U.S. Department of Agriculture offers this advice:
Don't take a frozen turkey out of the freezer until you are ready to thaw and cook it.
To thaw in the refrigerator, put the turkey inside a container to catch any leaking liquids. Thaw for 24 hours per five pounds of turkey. The refrigerator should be set to 40 degrees Fahrenheit or lower.
To thaw in cold water, carefully wrap the turkey in a plastic bag that won't allow water in or juices out. Place the turkey in cold water and replace the water every 30 minutes. You should allow 30 minutes per pound of turkey to thaw.
To thaw in a microwave, follow the manufacturer's instructions. Cook immediately after turkey is thawed.
- Grilling Tips to Cut Colon Cancer Risk
May 11, 2013
- Health Tip: Give Your Kitchen a Daily Cleaning
May 08, 2013
Learn More About Sharp
Sharp HealthCare is San Diego's health care leader with seven hospitals, two medical groups and a health plan. Learn more about our San Diego hospitals, choose a Sharp-affiliated San Diego doctor or browse our comprehensive medical services.
Copyright ©2012 HealthDay. All rights reserved.