Serve Up a Great Meal, Not Salmonella This Thanksgiving

From Westchester County: Make sure Thanksgiving memories are pleasant ones this year: prepare and cook your holiday turkey right! If it’s your first time making the Thanksgiving meal, or even if you are a seasoned chef, be sure to thaw, prepare and cook your turkey correctly to prevent food borne illness.

“Turkey is a naturally high-risk food which often comes into the home carrying a variety of organisms, such as salmonella, that could cause holiday guests to become ill,” said Sherlita Amler, MD, commissioner of health.  "Handle your bird safely and your guests will go home happy and stuffed.’’

The health department also reminds residents that along with their roasting pan and turkey baster, the other essential kitchen tool needed to cook a great bird is a food probe thermometer.

“It’s important to have a 0 to 220 degree probe thermometer at home so that you can accurately measure the temperature of your food,” said Peter DeLucia, assistant commissioner of public health protection. “Properly cooking and cooling your turkey are the most important things that you can do to ensure a safe meal, so having a good probe thermometer is necessary. And if you use a turkey fryer, be sure to run it outside away from your house.”