(NBC News) The journey from the frozen foods section to the table fraught with food poisoning peril for your Thanksgiving turkey.
The Centers for Disease Control estimates that one in six Americans gets sick annually from food poisoning.
To prevent that, the U.S. Department of Agriculture offers some basic safety tips.
1. Wash your hands, not your turkey.
“You should never wash your turkey because what you end up doing is splashing pathogens around your sink and counter,” explains the USDA’s Chris Bernstein.
2. Don’t rely on those poppers to tell when a bird is fully cooked.
Experts recommend taking a turkey’s temperature in three places: The breast, thigh, and innermost part of the wing. Meat thermometers should read 165 degrees.
3. Don’t wait to clean up.
While it’s tempting to push back from a heavy meal and leave the clean-up until much later, bacteria can grow on leftovers if not refrigerated within two hours of coming out of the oven.