The Fond du Lac County Health Department would like families to enjoy a safe and healthy Thanksgiving holiday feast by taking steps to avoid food poisoning. Public Health Officer Kim Mueller says that starts with properly defrosting a turkey. While thawing in the refrigerator make sure no turkey juice can drip down onto other foods. After thawing make sure the turkey has been refrigerated for only a day or two before cooking. Mueller says use a food thermometer to make sure the turkey is roasted to a proper temperature. The turkey should roast to 165 degrees or higher. Mueller says when preparing food, separate raws meats from other food such as fruits and vegetables. Avoid cross contamination by using separate cutting boards, knives and platters for these foods.
