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Helpful hints for the Thanksgiving feast.

The news media have given much recent publicity to the increasing frequen food poisoning in the U.S. as the result of widespread infection of poultry. Car cooking of poultry is thus strongly advised. With the Thanksgiving holiday soon upon us, it is well to note that the same attention should be given to the stuffing with which the noble Thanksgiving turkey is filled--unless you choose to cook your stuffing separately in the tradition of some European countries.

The empty center of the bird can be tastefully flavored with herbs and other such goodies as chopped onion that do not provide a culture medium for possible bacteria in the raw bird (as do the rice or bread used to make the stuffing). If, however, you choose to cook the stuffing in the bird, simply observe the following few simple precautions, thereby avoiding the possibility of an unpleasant bout of gastroenteritis 24 to 36 hours after a delightful Thanksgiving dinner:

-Put the stuffing in just before cooking the bird and pack it loosely so it wi

-If you have an extra meat thermometer, insert it just into the stuffing, to b stuffing temperature reaches 165 degrees (or check it as soon as you remove the the oven). Then remove the stuffing immediately and serve it separately, rather it to remain in the bird if you don't plan on eating it right away.

-Don't allow the bird to sit around at room temperature for hours while you an are enjoying that after-dinner aperitif, snooze or whatever. Put the leftovers refrigerator as soon as dinner is over.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:precautions against salmonella poisoning from the turkey
Publication:Medical Update
Date:Nov 1, 1989
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