Before serving that turkey for Thanksgiving, be sure it’s cooked thoroughly.
Amy Jones is the ISU Extension Food and Health Human Science Specialist for the Mason City area. She recommends having a good, accurate meat thermometer when checking your bird’s internal temperature for doneness.
Jones says the same temp applies if you’re deep frying your turkey, while a ham or a brisket should be cooked to 145 degrees internally.
After the main meal is done, Jones says leftovers should not be left out longer than two hours.
Jones says November and December are the biggest months of the year for food-borne illness and emphasizes washing your hands regularly as you prepare your Thanksgiving meal.