Dr. Howard Smith Oncall

Vidcast:  https://www.instagram.com/p/DRYGS8GjpH_/Food Safety1. If you’re planning on turkey, thaw your frozen turkey safely • In the refrigerator 24 hours per 4–5 lbs • Never leave the uncooked turkey on the bare counter — bacteria grow quickly at room temp. 2. Don’t wash your turkey • Washing spreads bacteria around the kitchen.3. Cook your turkey to a safe internal temperature • Use your thermometer probe to check that your turkey’s internal temperature reaches 165°F (74°C) in three places: thickest part of breast, thigh, and wing joint.4. Keep any raw and cooked foods separate • Separate cutting boards for meats and produce.5. Follow the 2-hour refrigeration rule • Refrigerate leftovers at 40 degrees F or below within 2 hours to avoid bacterial growth.6. Reheat leftovers properly • Heat to 165°F before serving.General Health & Wellness7. Watch your portion sizes as you scoop that stuffing and mashed potatoes onto your plates. Over-abundant meals can strain your digestive tract, exacerbate gastroesopha