"Cooking takes longer with big masses of food. Cooling takes longer with big masses of food," said Schaffner, emphasizing the need for food safety during holiday cooking.
"A frozen turkey needs about 24 hours for every 4 to 5 pounds of weight to thaw in a refrigerator," highlighting the importance of proper thawing techniques.
To prevent contamination, Schaffner warns, "Raw turkey can harbor illness-causing bacteria such as salmonella, campylobacter and other germs that must be handled safely."
"All of these methods pose risks," Schaffner cautions while outlining acceptable thawing methods for safe turkey preparation.
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