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Episode Transcription
From Washington State University Extension, this is Food Safety in a Minute.
With COVID-19, thanksgiving celebrations will be different this year. However, they’re still likely to include turkey. Cooking techniques for turkey include braising, roasting, frying, and BBQing. Cooks often look for new ways to prepare turkey. Brines with salt or apple cider, cooking bags, stuffed and unstuffed turkeys.
There are simple rules to follow for food safety. Always marinate and brine in the refrigerator using food grade containers. Use a roasting temperature of at least 325 degrees F cooking to an internal temperature of 165 degrees F. The overnight cooking method at 200 degrees F requiring 12-13 hours of roasting is never safe. Low temperatures and longer cooking times increase risk of harmful bacteria causing foodborne illness.
This is Susie Craig from Washington State University Extension.