Thanksgiving dinner offers a smorgasbord of options and potential food hazards.
As the executive chef for Memorial Hermann Hospital, Larry Yonda knows what not to do when it comes to preparing your Thanksgiving turkey.
"Never just leave it out at room temperature, for the whole day," said Yonda.
While your bird is thawing, he recommends keep your turkey dressed.
"It's always best to thaw it directly in its actual casing," he said.
He also suggests cleaning your turkey once its ready to come out of its casing.
"You clean out the turkey completely, take out all the gizzards, neck and everything, and rinse it out thoroughly," said Yonda.
Since salmonella can be a big spoiler, Chef Yonda recommends some fire power with bleach to sanitize the kitchen.
"Squirt the area of the sink and let it sit for 30 seconds," said Yonda.
It's also important to keep cutting boards separate, one for poultry and one for veggies. But perhaps the most important tool is a food thermometer to help test the temperature of each dish before it reaches the table.
Also, beware of a dull knife.
"So a hazard is when the knife is not sharp, it will not make it through the food product and it will slip off and cut your finger," said Yonda.
And should you forget to thaw out your turkey the recommended seven days ahead, he suggests placing your frozen bird in a pot and turn the water on slowly allowing the water to overflow. The circulating water will help thaw the turkey.
Tips to help ensure that you and your guests enjoy a holiday meal with all the trimmings and nothing more.
As the executive chef for Memorial Hermann Hospital, Larry Yonda knows what not to do when it comes to preparing your Thanksgiving turkey.
"Never just leave it out at room temperature, for the whole day," said Yonda.
While your bird is thawing, he recommends keep your turkey dressed.
"It's always best to thaw it directly in its actual casing," he said.
He also suggests cleaning your turkey once its ready to come out of its casing.
"You clean out the turkey completely, take out all the gizzards, neck and everything, and rinse it out thoroughly," said Yonda.
Since salmonella can be a big spoiler, Chef Yonda recommends some fire power with bleach to sanitize the kitchen.
"Squirt the area of the sink and let it sit for 30 seconds," said Yonda.
It's also important to keep cutting boards separate, one for poultry and one for veggies. But perhaps the most important tool is a food thermometer to help test the temperature of each dish before it reaches the table.
Also, beware of a dull knife.
"So a hazard is when the knife is not sharp, it will not make it through the food product and it will slip off and cut your finger," said Yonda.
And should you forget to thaw out your turkey the recommended seven days ahead, he suggests placing your frozen bird in a pot and turn the water on slowly allowing the water to overflow. The circulating water will help thaw the turkey.
Tips to help ensure that you and your guests enjoy a holiday meal with all the trimmings and nothing more.
