Don’t give the gift of food poisoning

As Christmas approaches, families across the country are preparing holiday meals with turkey, ham and other holiday foods. However, food safety experts warn that poor thawing, cooking and food handling practices could make the celebration hazardous to health. By following a few simple guidelines from the USDA, you can keep your loved ones safe and provide delicious, safe holiday food.

Cooking the turkey to the desired temperature
When it comes to cooking turkey, temperature is everything. Slow-cooking turkey overnight at low temperatures is unsafe because it allows harmful bacteria to survive and multiply. Instead, roast your turkey to at least 325 degrees Fahrenheit and always use a food thermometer to make sure it reaches a safe internal temperature of 165 degrees Fahrenheit. Check the temperature at three key points: the thickest part of the breast, the innermost part of the wing, and the inside of the thigh.