{"id":15478,"date":"2019-12-20T06:06:03","date_gmt":"2019-12-20T12:06:03","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=15478"},"modified":"2020-03-06T17:24:08","modified_gmt":"2020-03-06T23:24:08","slug":"holiday-turkey-food-safety-tips","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/holiday-turkey-food-safety-tips\/","title":{"rendered":"Holiday Turkey Food Safety Tips"},"content":{"rendered":"<p>The holiday season is beginning, so now is the time to start thinking about when to buy a fresh turkey and how to properly and safely prepare the entire meal.<\/p>\n<p>All turkeys, like other fresh meat and poultry, are highly perishable and care needs to be taken when purchasing, storing, preparing, and cooking them to avoid foodborne illness.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19131 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_032_shutterstock_1227264301.jpg\" alt=\"turkey_cooking_holidays_food_safety_illness\" width=\"1024\" height=\"648\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_032_shutterstock_1227264301.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_032_shutterstock_1227264301-250x158.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_032_shutterstock_1227264301-125x79.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_032_shutterstock_1227264301-768x486.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_032_shutterstock_1227264301-696x440.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/carving-roasted-pepper-turkey-thanksgiving-garnished-1227264301\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Turkey Statistics<\/h3>\n<p>Turkey consumption has nearly doubled over the past 25 years. According to the <a href=\"http:\/\/www.eatturkey.com\/why-turkey\/history\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >National Turkey Federation<\/a>, 88% of Americans eat turkey on Thanksgiving. And the amount of turkey consumed is staggering: 46 million turkeys are eaten each Thanksgiving, 22 million on Christmas, and 19 million turkeys on Easter.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Fresh or Frozen Turkey?<\/h3>\n<p>There is no significant difference in quality between a fresh or a frozen turkey; the choice is based on personal preference or time restraints.<\/p>\n<p>For fresh turkeys, the USDA recommends to purchase a fresh turkey within 1-2 days of when to be cooked and served. Fresh turkeys, like other fresh meat and poultry, are highly perishable and care needs to be taken when purchasing and storing them to avoid spoilage.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19135 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_024_shutterstock_702108148.jpg\" alt=\"turkey_cooking_holidays_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_024_shutterstock_702108148.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_024_shutterstock_702108148-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_024_shutterstock_702108148-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_024_shutterstock_702108148-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_024_shutterstock_702108148-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/raw-poultry-cross-contamination-setting-702108148\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Don&#8217;t Wash the Raw Turkey<\/h3>\n<p>According to a food-safety survey conducted by the FDA, 68% of people wash a whole turkey before cooking it. However,\u00a0 the USDA does not recommend washing raw meat and poultry before cooking because it can spread bacteria up to 3 feet around the sink.<\/p>\n<p>Cooking meat and poultry to the right temperature kills any bacteria present, so washing meat and poultry is not necessary.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/JZXDotD4p9c\" width=\"980\" height=\"551\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Safely Thaw Your Turkey<\/h3>\n<p>If finding the right-sized bird is critical, buy a frozen one early &amp; save yourself the trouble of running from store to store later during Thanksgiving week. Keep the turkey frozen until you\u2019re ready to thaw &amp; cook it!<\/p>\n<p>A frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 40\u00b0F and 140\u00b0F, where bacteria can grow rapidly.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19132 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_027_shutterstock_737627674.jpg\" alt=\"turkey_cooking_holidays_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_027_shutterstock_737627674.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_027_shutterstock_737627674-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_027_shutterstock_737627674-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_027_shutterstock_737627674-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_027_shutterstock_737627674-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/cooking-thanksgiving-christmas-turkey-roasting-pan-737627674\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>Thaw turkeys in the <strong><em>refrigerator<\/em><\/strong>, in a <strong><em>sink of cold wate<\/em><\/strong>r that is changed every 30 minutes, or in the <strong><em>microwave<\/em><\/strong>. Never thaw your turkey by leaving it out on the counter. Bacteria can multiply rapidly at room temperature, so don\u2019t thaw foods on the counter!<\/p>\n<p>The easiest way to get that frozen bird thawed is in the refrigerator. It will defrost at a rate of about four pounds per day, so the average 16-pound turkey could take at least four days to completely thaw! If you fail to give your turkey enough time to thaw, it will cook on the outside, but the inside will be super raw.<\/p>\n<p>Check out all the ways to thaw a turkey below in the USDA infographic:<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 960px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-15480 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/23561538_1596680530378298_63272059546316710_n.jpg\" alt=\"USDA Three Ways to Safely Thaw a Turkey\" width=\"960\" height=\"931\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/23561538_1596680530378298_63272059546316710_n.jpg 960w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/23561538_1596680530378298_63272059546316710_n-93x90.jpg 93w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/23561538_1596680530378298_63272059546316710_n-232x225.jpg 232w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/23561538_1596680530378298_63272059546316710_n-768x745.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/23561538_1596680530378298_63272059546316710_n-696x675.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/23561538_1596680530378298_63272059546316710_n-433x420.jpg 433w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.usda.gov\/media\/blog\/archive\/tag\/thanksgiving\" rel=\"nofollow\" target=\"_blank\" >Credit: U.S. Department of Agriculture (USDA)<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Turkey &#8211; Cooking to Proper Internal Temperature<\/h3>\n<p>To make sure the turkey has reached a <em><strong>safe internal temperature of 165\u00b0F<\/strong><\/em>, check by inserting a food thermometer into:<\/p>\n<ol>\n<li>the thickest part of the breast;<\/li>\n<li>the innermost part of the wing; and<\/li>\n<li>the innermost part of the thigh.<\/li>\n<\/ol>\n<p>Turkey pop-up timers only check the internal temperature in one area and are <em>not recommended<\/em>.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19129 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_min_safe_cooking_temperature_food_safety_001.jpg\" alt=\"turkey_min_safe_cooking_temperature_food_safety_\" width=\"1024\" height=\"538\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_min_safe_cooking_temperature_food_safety_001.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_min_safe_cooking_temperature_food_safety_001-250x131.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_min_safe_cooking_temperature_food_safety_001-125x66.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_min_safe_cooking_temperature_food_safety_001-768x404.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_min_safe_cooking_temperature_food_safety_001-696x366.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Roasting a Basic Turkey<\/h3>\n<p>The duration of roasting a turkey depends on a number of things, including whether or not the bird is stuffed, how big it is, and if it has been thawed.<\/p>\n<p>Follow simple steps to properly roast a turkey. First, preheat oven to 325\u00b0F. Next, place thawed turkey in a large roasting pan, breast side up, and cover with a piece of aluminum foil.<\/p>\n<p>Bake turkey using the chart below. Remove foil during last hour of cook time to brown. Cook until meat thermometer inserted into the thickest part of the breast, wing, and thigh reads at least 165\u00b0F.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<table width=\"368\">\n<tbody>\n<tr>\n<td><strong>Size of Turkey<\/strong><\/td>\n<td><strong>Unstuffed<\/strong><\/td>\n<td><strong>Stuffed<\/strong><\/td>\n<\/tr>\n<tr>\n<td>10-12lbs<\/td>\n<td>3 \u2013\u00a03 \u00bc hours<\/td>\n<td>3 \u00bd\u20133 \u00be hours<\/td>\n<\/tr>\n<tr>\n<td>12-16bs<\/td>\n<td>3 \u00bc \u2013\u00a03 \u00be hours<\/td>\n<td>3 \u00be \u2013\u00a04 \u00bc hours<\/td>\n<\/tr>\n<tr>\n<td>16-20lbs<\/td>\n<td>3 \u00be \u2013\u00a04 \u00bc hours<\/td>\n<td>4 \u00bc \u2013\u00a04 \u00be hours<\/td>\n<\/tr>\n<tr>\n<td>20-24lbs<\/td>\n<td>4 \u00bc\u00a0\u2013\u00a04 \u00be hours<\/td>\n<td>4 \u00be \u2013\u00a05 \u00bc hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>After the turkey is removed from the oven, let it rest for minimum 30 minutes. The juices need to resettle into the meat.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19134 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_food_safety_food_illness_001_shutterstock_1421484119.jpg\" alt=\"turkey_food_safety_food_illness_\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_food_safety_food_illness_001_shutterstock_1421484119.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_food_safety_food_illness_001_shutterstock_1421484119-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_food_safety_food_illness_001_shutterstock_1421484119-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_food_safety_food_illness_001_shutterstock_1421484119-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_food_safety_food_illness_001_shutterstock_1421484119-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/woman-measuring-temperature-whole-roasted-turkey-1433323214\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Turkey Stuffing &#8211; Cook Separate<\/h3>\n<p><strong>Is it safe to cook the stuffing inside a turkey?<br \/>\n<\/strong>The USDA recommends that the entire turkey is cooked to 165\u00b0F &#8211; including the stuffing! If the stuffing doesn&#8217;t reach 165\u00b0F, the bacteria won&#8217;t be killed off and could cause foodborne illness. Cooking stuffing inside the turkey to 165\u00b0F often means overcooking the bird &#8211; so it&#8217;s best to cook the stuffing separate.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19130 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_005_shutterstock_157931876.jpg\" alt=\"turkey_cooking_holidays_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_005_shutterstock_157931876.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_005_shutterstock_157931876-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_005_shutterstock_157931876-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_005_shutterstock_157931876-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_005_shutterstock_157931876-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/homemade-sliced-turkey-breast-thanksgiving-dinner-157931876\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Store Leftovers Promptly<\/h3>\n<p>One of the critical factors in controlling bacteria in food is controlling temperature. Bacteria grows rapidly between 40\u00b0F and 140\u00b0F,\u00a0 cut the turkey off the bone and refrigerate it <strong><em>within 2 hours of the turkey coming out of the oven<\/em><\/strong>.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16602\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/02\/two_hour_rule_food_safety.jpg\" alt=\"\" width=\"700\" height=\"294\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>Leftovers will <strong><em>last for four days in the refrigerator<\/em><\/strong>, so if you know you won\u2019t use them right away, pack them into freezer bags or airtight containers and freeze. For best quality, use your leftover <strong><em>frozen turkey within four months<\/em><\/strong>.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19127 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/leftovers_party_food_safety_illness_002_shutterstock_252457771.jpg\" alt=\"leftovers_party_food_safety_illness\" width=\"1024\" height=\"674\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/leftovers_party_food_safety_illness_002_shutterstock_252457771.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/leftovers_party_food_safety_illness_002_shutterstock_252457771-250x165.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/leftovers_party_food_safety_illness_002_shutterstock_252457771-125x82.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/leftovers_party_food_safety_illness_002_shutterstock_252457771-768x506.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/leftovers_party_food_safety_illness_002_shutterstock_252457771-696x458.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/four-plastic-containers-filled-leftovers-jambalaya-252457771\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3 style=\"clear: both;\">Summary<\/h3>\n<p>All turkeys, like other fresh meat and poultry, are highly perishable and care needs to be taken when purchasing, storing, preparing, and cooking them to avoid foodborne illness.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s time to start thinking about buying a fresh turkey and how to properly and safely prepare the entire meal.<\/p>\n<p>All turkeys, like other fresh meat and poultry, are highly perishable and care needs to be taken when purchasing, storing, preparing, and cooking them to avoid foodborne illness.<\/p>\n","protected":false},"author":1,"featured_media":19313,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1319,1318,82,1253,1275],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/15478"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=15478"}],"version-history":[{"count":6,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/15478\/revisions"}],"predecessor-version":[{"id":19314,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/15478\/revisions\/19314"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/19313"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=15478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=15478"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=15478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}