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
- Seattle skyline is tops in construction cranes — more than any other U.S. city
- Kremlin: demands for Assad's departure "thoughtless"
- Woman fatally shot by deputies on Muckleshoot tribal land was pregnant
- Complete coverage: No. 5 Huskies roll to 41-17 victory over Oregon State Beavers VIEW
- Sports on TV & radio: Local listings for Seattle games and events
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.