Cooking A Turkey: How To Avoid Foodborne Illness In Poway

POWAY, CA — Nothing ruins Thanksgiving faster than food poisoning.

Cooking your turkey or side dishes the right way is crucial to making sure your Thanksgiving is memorable for the right reasons. The Los Angeles County Public Health Department offered tips for cooking a turkey just right to avoid an upset stomach.

When cooking with any food — but especially raw meat — you should wash your hands before and after touching the ingredients. Fresh produce should be washed before consumption, and food-prep toops like cutting boards and utensils should be washed between each use, the department said.

Raw and undercooked meats bring a special preparation challenge, as they can have bacteria that can cause diarrhea and other issues, public health said in a news release. As such, they should be handled separately from other foods.

Fresh turkeys should be cooked within one to two days of purchasing, and should be purchased without any pre-stuffing, the department said.

Frozen turkeys should be thawed in their original packaging in the refrigerator, allowing for 24 hours to thaw per five pounds. Turkeys can also be thawed in cold water, but this method is way more time intensive: the department recommends switching the water out every 30 minutes and allowing for 30 minutes per pound.

Once you’ve thawed a turkey there’s no going back - the department says no to refreezing an already thawed turkey.

Pre-cooked and raw turkeys must cook to an internal temperature of 165 degrees fahrenheit.

Once the meal is all done, leftovers should be put in the refrigerator within two hours, and eaten within four days.