The government's obviously very hard at work this week:
Health Canada reminds you:Click on the turkey above to read a longer analysis of poultry safety.
Store your turkey in the refrigerator or freezer immediately after it is purchased.
Do not thaw your turkey at room temperature. Thaw turkey in the refrigerator or in cold water.
If you thaw your turkey in cold water, keep the turkey in its original wrapping and change the cold water regularly to ensure that the water remains cold.
Do not rinse raw poultry. This can spread bacteria everywhere the water splashes, creating a safety hazard.
Clean and disinfect surfaces and kitchen utensils touched by raw turkey or drippings from thawing turkey.
Use a food thermometer, and cook turkey until the temperature of the thickest part of the breast or thigh is at least 85ºC (185ºF).
Cook stuffing separately in its own oven dish or on the stove top. If you do stuff your turkey, stuff loosely just prior to roasting, and remove all stuffing immediately after cooking. Cook stuffing to a minimum internal temperature of 74ºC (165ºF).
Refrigerate all leftovers within two hours of cooking.
Check out our website: