Thanksgiving Day is a busy time for those answering the phone at the Nebraska Regional Poison Center. Spokesperson Joan McVoy says do not hesitate if you have a question about food handling and safety. They have likely answered them all.
McVoy says they have received calls from people who cooked their turkey but left the plastic frame inside. Other calls include leaving the turkey out all day and then questioning whether it was safe to eat to cooking the bird with the meat thermometer inserted the whole time. In that case the thermometer exploded in the oven.
The Nebraska Regional Poison Center reminds cooks wash hands using warm water and soap for 20 seconds before and after handling food. Use a meat thermometer to check if the turkey is done. A turkey is properly cooked when it has an internal temperature of 165-degrees. Remove the stuffing immediately.
After the meal don’t leave leftovers on the counter longer than two hours. Don’t store leftover stuffing in the turkey. Store the turkey and stuffing separately. Leftover turkey will keep in a refrigerator 3 or 4 days. Leftover stuffing and gravy refrigerated needs to be used in 1 to 2 days.
Anyone with questions is encouraged to call the Nebraska Regional Poison Center hotline at 1-800-222-1222.
