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Making Your Thanksgiving Dinner Safe

Have you ever had the desire to call someone a turkey for some unwanted deed, or even a less than desirable personality? Well, as it was reported the other day on a radio news program, Benjamin Franklin himself, the famous kite flier, had a great idea of naming the turkey as our national bird instead of the inedible bald eagle.

For whatever reason, his attempt to convince Thomas Jefferson to make the turkey our national symbol fell on deaf ears. In his infinite wisdom that Franklin is most noted for, he then quickly named the male gobbler Tom after his good friend Thomas Jefferson. Now, we know the rest of the story when one refers to the male bird as a TOM TURKEY.

Talking about turkey, and with Thanksgiving just around the corner, don't forget to prepare that bird properly so nobody gets sick during this holiday season. Here are a few things to watch out for:

  • Avoid stuffing the bird with dressing. What happens is that when the meat is done, the center of the dressing with all the liquids and eggs in most cases is not cooked enough.
  • Do not leave the turkey out on the table for hours until the next meal. We can all think of times when this was a common practice, but it's not a good idea. Put it in the fridge after the main meal.
  • Use one of those meat thermometers to make sure the correct temperature is reached when roasting the turkey. Place it in the joint where the turkey leg and thigh join together. This is the usually the last place to reach the safe cooking temperature of 180-190 degrees.


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