Preparing for Thanksgiving

•   After cooking, cool food quickly by putting it in separate shallow containers and stirring frequently
•   Foods immediately refrigerated in the dish used for cooking won't cool fast enough because the dish will stay hot
•   Tightly wrap cooled foods to prevent contamination

Equipment to Gather

• Digital food thermometer
• Thermometer to monitor fridge (41°F or lower)
• Multiple cutting boards
• Kitchen cleaner and sanitizer

Turkey Talk: Cooking

Poultry, like turkey and chicken, must be cooked to an internal temperature of at least 165°F/74°C for safety.

1.    Thickest part of the breast
2.    Innermost part of the wing
3.    Innermost part of the thigh

Good Gravy

Gravy has been linked to people getting sick from pathogens like Clostridium perfringens.

Keep friends and family safe by keeping gravy at 135°F or above. Try using a gravy warmer or small slow cooker.

• When food sits at room temperature, bacteria that make people to get sick can grow fast.
• After the meal, quickly cool food and store at 41°F or below.
• Perishable foods, such as those containing animal products, cooked vegetables and grains, should be tossed or composted after 4 hours at room temperature.

Fact or Fiction?Pumpkin pie must be refrigerated.

It Depends

Pies purchased at room temperature from a grocery store may be stored at room temperature.

Homemade pies should be refrigerated after cooling.

For more Family and Consumer Science information contact the Franklin County Center office, 919-496-3344, FCS Agent Dominque Simon. Happy Thanksgiving!