5 Things That Can Ruin Any Thanksgiving In Rockford
Whether it's your first time handling the Thanksgiving cooking duties or you've done it before if you're doing these things you're doing it WRONG.
Taking on the task of handling all of the Thanksgiving food duties is not easy and after reading this you might learn a thing or two. Basically, there are five ways to make everyone sick if you're rushing or (as we call it in my house) doing a sloppy job.
"Burn, baby, Burn!"
Make sure your outfit and apron aren't going snag something on the stove. It'll suck if you get burned. People.com also advises not wearing dangly jewelry.
If you're working over the stove, be careful with long sleeves, jewelry, or anything that could catch on the side of a pan and pull it off the stove. Also, keep a fire extinguisher under your sink just in case.
Dull Knives Knowledge
Make sure the knives you're using on Thanksgiving are sharp. According to People,
You'd think a sharp edge makes it more likely to cut yourself, but it's actually the opposite because knives slip more when they're not sharp.
Salmonella can spread like quickly. Wash your hands every single time you handle raw turkey meat. Even more, be careful if you plan on washing the bird.
Even rinsing the bird in the sink can be dangerous, because you can spray turkey juice around. So disinfect anything that comes in contact with the turkey before it's cooked.
How Low Can You Go?
People.com suggests defrosting a turkey on the bottom shelf of your refrigerator. They suggest keeping it in a container without holes. Just image those salmonella filled juices getting inside the bottom drawers nobody ever cleans anyway.
The safest way to defrost the turkey is in the refrigerator, that way it's always kept under 40 degrees. And when it's defrosting, make sure it's in a container that won't leak, and place it at the bottom of the fridge so no juice drips onto other food in the fridge.
Leftovers and more
If your house is like mine food sits out for a bit. Well, not anymore...
... leaving food out at room temperature for more than two hours can be dangerous. Instead, you can put food out a little at a time or reheat it throughout the day. Just set your oven to low and rotate in the cooked food to keep it hot.
Use that thermometer on your leftovers, too. I'm serious.
In general, make sure any leftovers are heated to 165 degrees to kill any bacteria. If you don't have a thermometer, just make sure your food is steaming hot before you eat it.
There are a few more bonus tips that will help your turkey day go a little smoother. Thanks, People.