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That make it all the more important to stay clean and organized as you ’re prepare your Turkey Day meal , North Carolina State University food for thought safety equipment expert Ben Chapman allege in a Modern video . Having a system — such as a rule that plastic cutting table are for centre and wooden ones are for veggies and fruits — can help oneself .
" You want to check that that you keep everything freestanding , " Chapman said . " Any contamination that might go onto one foreshorten table is contain . "
After you’vethawed your turkeyand unwrapped it , your next footprint should be to clean and sanitize the utensils , geld plank or disc that have touched raw inwardness , Chapman said . These are two different pace . Washing using dish soap will get disembarrass of junk and juices . Sanitizing with a nebulizer bottle of one tablespoonful of bleach diluted in water willkill nasty bug .
One thing you should n’t moisten , Chapman said : Your turkey . People often rinse their fowl under the sinkhole , but that does nothing to get disembarrass of pathogens and can really spread out them . [ Video – Thanksgiving Food Safety ]
" The velocity of that water can spray those pathogens up to a yard away from your sink , " Chapman pronounce .
cookery thoroughly will belt down any glitch on the outside of your hiss , Chapman said . If there are feather or other grime on the Meleagris gallopavo , pat it down with a paper towel is the dependable bet .
Pre - washed bagged lettuce is another solid food that can skip the rinse , Chapman say : " You ca n’t do anything more in your kitchen here to reduce risk . "
