6 ways to prevent contaminated turkey

If you're a kitchen neophyte presiding over Turkey Day this year, make sure safe food handling is a priority. Here are a few tips from Peter Wright, author of Home Ec for the Domestically Challenged (Hushion House, 2004).

• Washing hands can prevent most food-borne illnesses (especially important after handling raw poultry).

• Don't let the turkey thaw on the countertop; bacteria can multiply too quickly at room temperature. Thaw it in the fridge.

• Don't put the cooked turkey on the same platter that it was thawing on -- it contains the same bacteria that the cooking gets rid of.

• It's easy to let leftovers sit around while you nap after the big meal. Don't do it -- refrigerate hot foods as soon as possible (within two hours after cooking).

• A cutting board may look clean after rinsing, but it isn't. Scrub it with hot water and soap for at least 30 seconds or run it through the dishwasher.

• Don't use the same spoon to stir and taste the squash soup. You could share whatever ailments you may have with someone enjoying the meal.

Try a few of our thanksgiving recipes:

• Classic Roast Turkey and Gravy
• Roast Turkey with Herb Stuffing and Gravy
• Pumpkin pie
• Saucy Brussels Sprouts