With only two days left before the Thanksgiving feast, the Greenwich Department of Health is urging residents to be mindful of safe ways to handle and prepare the turkey.
Health director Caroline Calderone Baisley says turkeys can be a source of food-borne disease.
Here are a few tips she suggests to avoid illness:
? Turkey is perishable, so be sure to refrigerate a fresh, ready-to-cook, whole turkey immediately.
? Keep frozen turkeys tightly sealed in their original wrapping before thawing. Never thaw the bird at room temperature -- always in the refrigerator. The Health Department suggests one day of thawing for every five pounds of bird.
? Make sure your turkey is washed thoroughly before cooking. A good disinfecting solution is one teaspoon of household bleach to one gallon of water.
? If you are stuffing the turkey, make sure to do it right before cooking.
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