Turkey is delicious, but it can be very dangerous if it is not prepared just right.
Photo courtesy AP
Turkey may be delicious, but it can be very dangerous if it is not prepared just right.
It all boils down to three areas of concern: thawing, preparing and storing.
The danger zone is considered between 40 and 140 degrees Fahrenheit - the prime temperature for foodborne bacteria.
Let it thaw in the refrigerator instead of on the counter.
When cooking the turkey, set the oven temperature no lower than 325-degrees Fahrenheit. It needs to reach a safe minimum internal temperature of 165-degrees Fahrenheit.
Once the meal is over, don't leave the food out for more than two hours.
The shelf life for leftovers is short; do not keep the turkey for more than four days.