These common food safety mistakes can make your guests sick — here's how to avoid them
Cooking With an Open or Infected Cut on Your Hand
The same goes for utensils like kitchen tongs, spoons and spatulas. If you plan on using the same cutting board or utensils to cook all your Thanksgiving food, this requires strict hygiene. This means it hasn’t been treated to kill any germs, per the CDC, so it needs to be cooked properly or it can make you sick. Raw eggs and raw flour can be contaminated with salmonella, E. coli, or other germs, says Ford.
So really, don't wash your turkey because it isn't helping in the foodborne illness department, only making things worse."The USDA recommends that you not do it as well," says Gravani.A common Thanksgiving food safety mistake a lot of people make is leaving a frozen turkey on the counter to thaw, says Gravani.
Then there's the cold water method, which is a bit faster but requires more attention."First make sure that the original package is intact so that the water won't leak in and soak the bird," says Gravani. The cold water should be changed every 30 minutes until the turkey is thawed, says Gravani, and it takes 30 minutes for every pound of turkey.
“You can you can still have the same great flavor and everything, but it’s much safer,” says Gravani."We can't just look at the color of a product or the texture of a product to determine doneness," says Gravani, adding that turkeys are much larger which makes it more difficult to determine if the entire thing is cooked thoroughly or not.
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