Turkeys will be the food of choice for many Christmas dinners.
The last thing anyone wants is to end up with food poisoning over the holiday season.
The Centre for Disease Control and Prevention has tips on how to ensure it is cooked safely.
It says says turkeys should be thawed in a container of cold water in the fridge, but be sure to change the water every thirty minutes.
If it is left out at room temperature for more than two hours, its temperatures can become unsafe and bacteria can grow.
It’s also advised that you don’t rinse your turkey because juices can spread in the kitchen, touching other foods, utensils and countertops.
After touching the raw turkey wash your hands in warm soapy water before touching anything else.
If you are cooking your stuffing inside the turkey, make sure it is put in just before cooking. Make sure your stuffing is cooked thoroughly.
Have a food thermometer handy to ensure the the centre reaches 165 degrees Fahrenheit.
Once the bird is cooked, remove from the oven, carve and enjoy!
For more tips visit the Turkey Farmers of Canada website
