The primary serving rule with a turkey dinner is to keep hot foods hot and cold foods cold and make sure they spend very little time in between. Appropriate holding temperatures, whether hot or cold, tend to dehydrate and deteriorate the food as time goes on. But if the...
Just because a turkey is golden brown on the outside, doesn’t mean it’s safe to eat. Cooking a turkey safely is a matter of degrees! The goal is to kill the nanobugs like salmonella without overcooking and dehydrating the turkey flesh. Whole birds should be cooked to 180 degrees F. The temperature should...
Many cooks are convinced that if you stuff a turkey with the dressing, it will be more flavorful and moist. That may be true. However, the risk of salmonella incubating in the turkey cavity is increased pretty dramatically because of the density of the foodstuff and the difficulty in...
Stop! Resist the temptation to get the children a baby chick as part of your Easter/Spring celebration. Tagging along with those irresistible baby chicks many families “adopt” during Easter season, is a nanobug that you surely didn’t want to bring into your home: Salmonella enteritidis....