Good Lifestyle

Host youThanksgiving For your household this year? By choosing the menu and cooking deliciousTHANKIVING SIDE can be fun, roasting a completeTurkey Because a crowd can be intimidating enough. That's why we stained Jasmine Shea, nutrition consultant forNatural Bubs and founder ofYour dinner is plannedTo share some of his knowledge about Turkey's mistakes, you can win cooking this year. BetweenBuy your Turkey, clean and prepare it, we have some tips and tricks to make sure that this year's Turkey is the best!

So, if you cook this Thanksgiving action, be sure to avoid theseTurkey mistakes.

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A common misconception is thatrinsing Raw Turkey will eliminate harmful bacteria that can cause food poisoning, but the opposite is true. Rinsing of Turkey puts you more at risk ofcontamination Because washing can cause the propagation of bacteria throughout your kitchen. TheUSDA Encourages everyone to wash your hands thoroughly for at least 20 seconds before and after the management of a turkey. In addition, the only real way to kill the bacteria is to cook at the appropriate internal temperature.

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One of the main mistakes you can do to compromise the safety of your turkey is to leave itthaw on the counter. A room-temp environments is an ideal breeding ground for unpleasant bacteria that can make you (and all your guests).sick.

If you decide tothaw off the turkey In a bowl of water instead of in the refrigerator, be sure to change the water every 30 minutes. TheCDC It is necessary to keep the turkey at a safety temperature and avoid dangerous bacteria to grow.

This is probably one of the most important turkey mistakes to remember this thanksgiving. Thetwo-hour mark is when the CDC says you have crossed the safety line. It is best to be wrong on the side of caution and move forward and buy a new Turkey if you left it on the counter (or even worse, in the car) for 2 hours or more .

If you decide to buy a new Turkey from your butcher, a meat supplier or local grocery store, be sure to do the date of purchase to adapt to yourThanksgiving dinner plans. You will immediately wantturn the turkey If it's bought fresh. The longest you should leave a fresh turkey fee in the refrigerator is 1-2 days before it is cooked, according to theUSDA Food Security Inspection Service.

While a pre-consolued Turkish may seem tempting, do not lose your time and money. It takes theseasoning And savor some of your control, you never want. According toSouthern lifeThe ingredients used in this process can make the turkey taste too salty, or the texture can be spongy. Not exactly what your guests expect when they take the first bite, right?

Once again, just because Turkey is pre-stuffed does not mean it's the best choice. According toSouthern lifePre-burden turkeys can present a risk of food security because there is a chance that Turkey has not been properly treated when it is stuffed, resulting in possible bacteria in Turkey or stuffing.

On the blank, you can have too much good thing:salt, It is. According to Shea, yourTurkey bought in store Can come pre-salty, then go easily with the salt shaker before roasting it.

"Keep in mind that many bought out stores have been preserved. It means that they have soaked in a salt bath and may need less salt than you think, so do not add Too much at a time, "says Shea.

Farcer the bird is one thing, but if you do not fill the skin too, you easily make one of the most delicious turkey mistakes. According to Shea, the skin of the turkey is one of the best places to lock the flavor in Turkey.

"Turkey's skin is an ideal place to trap flavors. When preparing your turkey, lift the skin and set slices ofButter against meat. The butter will dip in turkey meat, leaving the very tasty bird, "says Shea.

Padding Turkey withtraditional stuffing Can be a great option, but do not add too much. You can end up drying the turkey because the bread in the stuffing can dry the meat.

For reasons of food security, it's not a good idea to make stuffing in advance.According to the CDCIt's best to mix your joke just before turning it in a wave way into your turkey.

This is probably the most important thing you can do to check that your Turkey is made and safe for you and your guests to eat. The internal temperature you are looking for is 165 degrees Fahrenheit, so make sure you have aMeat thermometer.

If you are lucky enough to have good weather (and a grill) on Thanksgiving, why not grill the bird? To grill a beer can Turkey is one of the manyCreative turkey ideas You can try this Thanksgiving action. In addition, a beer can be such a convenient accessory!

If you are a fan of spicy Chilis, try to add them to your Turkey for an unexpected spicy kick.

As excited as you will be to taste the turkey after the roasting smells have filled your home, do not cut everything away.According to Profiere Chief Daniel Angerer of the city of New YorkHU KITCHENLet the turkey rest at least 15 minutes will give the juices of the possibility of distributing throughout the meat.

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You can seesauce After a reflection after blow after doing Turkey, but do not underestimate its importance. You will cover the meat inside, so it's a good idea to take it as seriously as the bird itself.

And whatever you do, do not do a mix of sauce! You have already traveled to prepare, roast and face your turkey. Do not ruin it with a mixture of sauce less than stellar of the package. In addition, the tobrot gives you perfect fit ingredients, so you can make aEasy house sauce.

If you are lucky enough to have some remnants of Turkey (or maybe you have more than you know what to do with) know someone is options betweenturkey sandwich. Try one of these intelligentTHANKIVING REMAIN IDEAS.

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