Thanksgiving safety tips for Gunfighters

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MOUNTAIN HOME AIR FORCE BASE, Idaho --  President Abraham Lincoln proclaimed Thanksgiving as a national holiday in 1863. This Nov. 27, the holiday will be celebrated once again.

Thanksgiving is about family, friends and food, but what many people don't think about is safety. When it comes to the traditional turkey dinners, salmonella isn't usually intentionally placed on the menu. Yet the improper storing, cooking and serving of roast turkey can lead to the growth of harmful bacteria, which can cause food borne illness.

The following are some safety suggestions from the National Turkey Federation to help eliminate some of those threats:

· Thaw frozen turkeys in the refrigerator. Allow one day for each five pounds of turkey.
· Do not thaw on the kitchen counter. If necessary, turkeys can be thawed in cold water. Before submerging the turkey, ensure it is in a leak-proof package. Change the water every half hour and allow 30 minutes per pound of turkey.
· Cook fresh turkeys within two days, thawed ones within four days.
· Wash hands with hot, soapy water before and after handling raw poultry. Wash all utensils used to prepare the turkey after use.
· Do not slow cook turkeys overnight at low temperatures. Cook at no less than 325 degrees Fahrenheit.
· Do not stuff the turkey until its ready to cook.
· Do not leave leftovers on the counter or table for more than two hours. Cut the meat off the bones and place in shallow containers to be put in the refrigerator. Use within three or four days.
· Reheat all leftovers to 165 degrees Fahrenheit. Gravy should be brought to a rolling boil.
· If deep-frying the turkey, use a flat surface outdoors and a safe distance from buildings and other flammable materials. Never use turkey fryers on wooden decks or in garages. Don't overfill or leave the fryer unattended.