If you’re preparing turkey for a holiday meal, safety comes first. Experts warn not to thaw your turkey on the counter, as bacteria multiply rapidly at room temperature. For proper thawing, use the refrigerator, submerge the turkey in cold water—changing the water every 30 minutes—or follow microwave instructions. Avoid washing raw turkey, since splashing juices can contaminate your kitchen. Cook stuffing separately or ensure it reaches 165°F inside the turkey to eliminate bacteria. Finally, always use a food thermometer; the turkey needs to hit 165°F in the thickest parts before you carve and serve. Food safety keeps your guests healthy.
