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Here is some thanksgiving tips food and safety expert Ben Chatman in North Carolina State University. First, do not wash the turkey, which***. The water splashing off a portroy can toss bacteria around your entire food preparation area. Two, s** is this :whether the turkey like a hat or the hoping entire turkey over your head is your expectant cavity, try to control yourself. Bacteria, bacteria, bacteria. Three, use
thermometer to tell when the turkey is hot at 165 degrees, you might think you can tell by the color, but your ability to distinguish shades of pink ain't that great.
Four, make sure any uneaten turkey is in fridge within two hours. You want that turkey down to 41 degrees before the bacteria move in like S**'s parents moved into D**. Finally, the** attempting maybe the past maybe the holiday table, you know, don't do that. Needless I say more about the kind of bacteria that bundle of joy spread of brassules? Besides, science and someone doesn't have hands like Jerry Rice. Enjoy!
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