For Americans, the most important thing for Thanksgiving is to reunite with friends and family and prepare a big Thanksgiving dinner,media BGR reported. But it’s important that Thanksgiving dinners are really safe to eat. The U.S. Centers for Disease Control and Prevention (CDC) on Thursday alerted the public to food preparation guidelines for good reason. The agency advises people to try to follow the minimum temperature requirements for holiday meat.
The CDC recommends that when cooking meat, the type of meat people prepare determines how high temperatures it needs to ensure that all potentially dangerous bacteria are killed. The agency provides a list of relevant:
Cut beef, pork, lamb and veal: 145 degrees F (at least three minutes)
Fish: 145 degrees F (approx. 63 degrees C)
Ground beef, including hamburgers: 160 degrees F (approx. 71 degrees C)
Poultry (e.g. Thanksgiving turkey): 165 degrees F (approx. 74 degrees C)
Pre-cooked meats such as hot dogs or sausages: 165 degrees F (approx. 74 degrees C)
The CDC even offers tips specifically for thanksgiving turkey preparation. The CDC’s recommended methods for cooking turkey are as follows:
Set the oven temperature to at least 325 degrees F (about 163 degrees C). Place the completely melted turkey in a 2-2-1/2-inch deep baking tray. Cooking time depends on the weight of the turkey. Use a food thermometer to ensure that the turkey reaches a safe internal temperature of 165 degrees F (approximately 74 degrees C). Check by inserting a food thermometer into the center of the filling and the thickest part of the chicken breast, chicken legs and isithing chicken wings. Even if your turkey has a pop-up temperature indicator, you should use a food thermometer to check that it is safe to cook.