Revenge of the Turkey

Picture a Thanksgiving scene – what is one of the first things that comes to mind?  Turkey!  But, in the medical profession, Thanksgiving turkey is associated with cuts, burns and food poisoning.  How can one bird cause so many problems?   Truth is, we rarely prepare such large, elaborate meals in our kitchens so accidents are bound to happen.   

When was the last time you used that carving knife?  Dull knives account for many Thanksgiving Day cuts so make sure your knife is sharp and your cutting board is secure before you start carving.   

Burns abound on Thanksgiving.  In fact, the US Fire Administration reports that the number of fires is nearly double on Thanksgiving. Avoid burns by keeping items away from the stove and frequently checking the kitchen.  The turkey fryer is one of the biggest culprits for fire.  If you love the taste of fried turkey make sure to keep your fryer outside.  

You’ve made it safely through the preparation phase; the last thing you want is to end the festivities with food poisoning.  The USDA Food Safety and Inspection Service (FSIS) recommends several tips for keeping food poisoning off the menu:

• Thaw food in the refrigerator, in cold water, or in a microwave oven to reduce the rate of bacteria growth that occurs when foods thaw at room temperature.
• Clean hands, utensils and work as you prepare the turkey since bacteria from raw poultry can then be transferred to other foods.
• For optimal safety, cook stuffing outside of the turkey.
• When cooking the turkey, check the internal temperature at the center of the meaty portion of the breast, thigh, and wing joint using a food thermometer. The food thermometer must reach a safe minimum internal temperature of 165°F. 

Enjoy the Thanksgiving holiday.  Stay safe and don’t let the turkey get the best of you!