Before serving that turkey for Thanksgiving, be sure it’s cooked thoroughly.
ISU Extension Food and Health Human Science Specialist Amy Jones, based in Mason City, recommends having a good, accurate meat thermometer when checking your bird’s 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.
After the 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.