Here are some basics tips for preparing Thanksgiving dinner: Stuffing: If you are stuffing the turkey, do so carefully. Wait until the last minute to combine wet and dry...
Here are some basics tips for preparing Thanksgiving dinner:
Stuffing: If you are stuffing the turkey, do so carefully. Wait until the last minute to combine wet and dry ingredients; stuff just before the turkey goes in the oven; use a thermometer to ensure that the center of the stuffing reaches 165 degrees; remove stuffing as soon as it is cooked through.
Cleaning: Wash your hands with soap and hot water before and after handling any food. To prevent cross-contamination, use two cutting boards, one for meat and one for other foods.
Most Read Stories
- Look back at our live coverage of the solar eclipse WATCH
- Your guide to enjoying the eclipse from Seattle
- Friends honor artist’s last wishes with water ballet in a Seattle kiddie pool WATCH
- 3 surprising Seattle restaurant closures — plus 11 more
- Battling demons in a community looking to Trump for change VIEW
Wash boards and utensils well after each use. Use paper towels, not dishcloths, to clean up spilled meat juices.
Storing: Within two hours after roasting a turkey, carve the meat off the bone. Store it in the refrigerator in a shallow container or wrap it well and freeze. Store all leftovers in the refrigerator within two hours of bringing them out of the oven or refrigerator.
Pumpkin pie: The pie can be left out of the oven for 30 minutes after being baked; then it must be refrigerated until serving. Return leftovers to the refrigerator. The egg custard of pumpkin pie makes it susceptible to the growth of harmful bacteria.