MIAMI – Miami-Dade Fire Rescue is sharing safety tips on Wednesday to help prevent Thanksgiving Day injuries while dealing with the turkey.
Firefighters are asking residents to never leave the fryer unattended while in use, keep children and pets away from it, and place the fryer at least 10 feet away from anything flammable.
They are also asking cooks to wear protective gear, avoid overfilling the fryer with oil, and to remember that oil and water don’t mix, so the turkey needs to fully thaw and be patted dry before frying.
“Everyone that you invite you should ask them about their food allergies,” said Maggie Castro, a paramedic, adding that those who suffer small burns while cooking need to avoid ice, which can cause tissue damage.
Instead, Castro said the person needs to apply clean cool water to the burn until the pain subsides. If a person suffers a small cut, Castro said to also apply clean water and wrap it with loose gauze.
Safety tips in the kitchen
Raw poultry can contaminate anything it touches with harmful bacteria, so clean, separate, cook, and chill. Wash hands with warm soapy water for 20 seconds before and after handling the turkey.
Use a separate cutting board for raw turkey. Never place cooked food or fresh produce on a plate, cutting board, or another surface that previously held raw turkey.
Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing the turkey and before you prepare the next item.
Experts with the U.S. Centers for Disease Control and Prevention ask cooks to never thaw their turkey by leaving it out on the counter because bacteria can grow rapidly. The “danger zone” is between 40 to 140 degrees.
A thawing turkey can defrost in the refrigerator in a container or in the microwave. It can also be in a leak-proof plastic bag in the sink with ice-cold water and the water needs to be changed every 30 minutes.
Cook stuffing thoroughly
The food thermometer must indicate the stuffing’s center reaches 165 degrees. Bacteria can survive in lower temperatures and cause food poisoning. CDC experts recommend cooking the stuffing in a casserole dish.
Cook turkey thoroughly
Set the oven temperature to at least 325 degrees. Use a food thermometer to make sure the turkey has reached a safe internal temperature of 165 degrees in the thickest portions of the breast, thigh, and wing joint.
Take care of leftovers
Bacteria grows in cooked foods and can cause food poisoning with symptoms such as vomiting and abdominal cramps within 6 to 24 hours after eating.
Refrigerate leftovers at 40 degrees or colder as soon as possible and slice or divide big cuts of meat into smaller quantities for refrigeration. Before serving, experts recommend reheating at 165 degrees or higher.
Source: CDC Food Safety