No matter how careful I am with prep, storage, cooking, resting, handling, avoiding cross-contamination, disinfecting, instructions to customers, I sit around just waiting to hear someone claim they got sick from one of my turkeys. Did I do everything right? Did I follow all the steps for proper handling of poultry? Is there something I missed?
We sold 34 turkeys for Thanksgiving, and I won't be able to relax until Saturday when I know nobody got sick, no matter how stringently I followed food safety guidelines.
I hate poultry.
We sold 34 turkeys for Thanksgiving, and I won't be able to relax until Saturday when I know nobody got sick, no matter how stringently I followed food safety guidelines.
I hate poultry.