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By: Nancy B. Secrist
Ext. Agent
Medical reports indicate that unsafe turkey preparation is the cause of many cases of food poisoning. Quite often the turkey is not allowed to thaw completely but is stuffed and cooked anyway. Thus the frozen cavity with stuffing provides such complete insulation that sufficient heat never penetrates to the center of the bird, and it becomes a vehicle of infection. To destroy contamination, turkeys have to be thawed, thoroughly cooked, and subsequently handled in a manner that will prevent recontamination. As soon as the cooked turkey cools to a temperature at which it can be handled, debone and slice or cut the meat into small pieces and refrigerate. Turkey should always be reheated thoroughly (not just warmed) before serving to destroy any bacteria that multiplied during storageHere
are two. recipes for leftover turkey. They can also be prepared with chicken.
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