>>> THIS MORNING ON "TODAY FOOD" A NEW REPORT FROM THE CDC IS
CAUSING CONCERN.
CAUSING CONCERN. THERE’S BEEN 164 REPORTED CASES
OF SALMONELLA ACROSS 35 STATES
LINKED TO RAW TURKEY.
PLUS, A RECENT RECALL OF JEENO
GROUND TURKEY PRODUCTS.
IF ANYONE KNOWS TURKEY WITHOUT
GETTING SICK, IT’S THIS COMEWOMA
MARTHA STEWART.
MARTHA STEWART. >> I’VE NEVER GOTTEN SICK
COOKING A TURKEY.
THERE’S SOME SIMPLE STEPS THAT
PEOPLE SHOULD PAY ATTENTION TO.
WASH YOUR HANDS FREQUENTLY.
THE SUSHI CHEF IS ALWAYS WASHING
HIS HANDS.
HIS HANDS. SOAP.
SOAP. WIPE UP TURKEY JUICES.
TURKEYS ARE JUICY WHEN THEY’RE
JUST THAWED AND ROASTED.
>> DON’T USE A CLOTH?
>> NO.
>> NO. IT MAKES IT MORE DIFFICULT.
ALSO, IF YOU LIKE -- I THINK
IT’S NOT A BAD IDEA, USE RUBBER
GLOVES.
GLOVES. THE NICE LATEX SURGEONS GLOVES.
BUY A BOX OF THESE.
IT HELPS A LOT, KEEPING YOURSELF
NICE AND CLEAN.
STERILIZE YOUR WORKING AREA.
IT’S KEEPING IT CLEANER.
A LITTLE BLEACH OR WHITE VINEGAR
IN ABOUT A GALLON OF WATER.
AND THEN, WIPE IT UP.
>> WHAT ABOUT RINSING THE
TURKEY?
TURKEY? >> I DO RINSE MY TURKEY.
68% OF AMERICANS, AFTER A
SURVEY, RINSE THEIR TURKEYS.
IF YOU HAVE A CHOSEN TURFROZEN T
RINSE IT.
RINSE IT. I PUT A LITTLE VINEGAR IN A TUB
OF WATER AND I GO LIKE THIS.
THEY’RE ADVISING NOT TO RINSE
IT.
IT. I DON’T KNOW THE REASONING.
WE’VE BEEN ADVISED.
>> HOW ABOUT THOUSANDAWING THE T
>> THAW IT IN THE ORIGINAL BAG
IT COMES IN.
IF YOU HAVE A FRESH TURKEY, KEEP
IT REALLY COLD, IN THE COLDEST
PART OF YOUR REFRIGERATEOR AND
KEEP IT COVERED IN YOUR
REFRIGERATOR.
REFRIGERATOR. >> THAW INSIDE THE REFRIGERATEOR
>> IT WILL TAKE ABOUT TWO DAYS
TO THAW A TURKEY.
PUT IT IN THE REFRIGERATOR ON
TUESDAY, FOR PUTTING IN THE OVEN
ON THURSDAY.
ON THURSDAY. I ALWAYS WORK -- INSTEAD OF
WORKING ON A CUTTING BOARD, I
WORK ON A PIECE OF PARCHMENT
PAPER.
PAPER. >> WHY?
>> WHY? >> YOUR BOARD DOESN’T HAVE TO BE
SANITIZED OR SCRUBBED.
>> USE A BOARD FOR CUTTING YOUR
VEGETABLES, CHOPPING YOUR
STUFFING VEGETABLES AND
EVERYTHING, YOUR BREAD, ON
ANOTHER BOARD.
ANOTHER BOARD. I PREFER ACRYLIC CUTTING BOARDS
TO WOOD.
TO WOOD. >> WE’RE UP TO TIP EIGHT HERE.
>> THIS IS THE DONE TURKEY.
ROAST IN A HEAVY-DUTY PAN.
THOSE VERY FLOPPY, ALUMINUM
PANS.
PANS. I WENT TO THE GROCERY STORE LAST
NIGHT, EVERYONE WAS BUYING
ALUMINUM DISPOSABLES.
ALUMINUM DISPOSABLES. BUY ONE OF THESE.
>> DID YOU CORRECT THEM?
PULL THEM ASIDE?
>> I DID.
>> I DID. >> OF COURSE YOU DID.
>> JUST GET YOURSELF A ROASTING
PAN WITH A RACK IN IT.
THOSE DON’T HAVE RACKS.
THEY CAN FLOP AND YOU CAN DROP
THE TURKEY ON THE WAY TO THE
TABLE.
TABLE. GARNISH BEAUTIFULLY.
GARNISH BEAUTIFULLY. AND ALWAYS, THE THERMOMETER.
YOU CAN HAVE INSTANT READ
THERMOMETER.
THERMOMETER. PUT IT DOWN INTO THE STUFFING,
INTO THE CENTER, AND INTO THE
THICKEST PART OF THE THIGH.
165 DEGREES.
165 DEGREES. >> REALLY QUICKLY, STUFFING.
A LOT OF FOLKS LIKE TO TAKE THE
STUFFING INTO THE BIRD.
>> I DO THAT BECAUSE I LIKE TO
DIG IN THERE AFTERWARDS.
THAT’S MY SNACK.
BUT DON’T STUFF THE -- YOU STUFF
THE COLD TURKEY WITH COLD
STUFFING ON THANKSGIVING
MORNING.
MORNING. SOME PEOPLE PUT IT IN THE OVEN
THE NIGHT BEFORE -- IN THE
TURKEY THE NIGHT BEFORE.
YOU DON’T WANT TO DO THAT.
AND LEFTOVERS ARE REALLY, REALLY
GOOD.
GOOD. AFTER THREE DAYS --
>> THROW THEM OUT.
MARTHA STEWART, ALWAYS GOOD TO
HAVE YOU.