Stay Food Safe This Thanksgiving

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It’s amazing that November is already here. Now is the time to start thinking of the star of the Thanksgiving feast, the turkey! While most people get excited about eating the meal, you must first start with storing and preparing the turkey safely. Check out these tips and tricks from Food Hero website.

The safest way to thaw a turkey is in the refrigerator. Allow 24 hours per pound for ground turkey or individual pieces OR 24 hours for every 5 pounds of whole turkey. Once thawed, cook within 2 to 3 days. Meat thawed in the refrigerator can be re-frozen without cooking, although there may be some loss of quality.

As far as safely cooking the bird, it should reach an internal temperature of 165 degrees. And remember to refrigerate cooked turkey within 2 hours of cooking. Divide into shallow covered dishes so it cools quickly. Use within 4 days or freeze and use within 2 to 3 months.

Be sure to use up some of the leftovers in this quesadilla recipe, also from the Food Hero website. Enjoy!

Turkey Cranberry Quesadilla

Ingredients

1 8-inch whole-wheat tortilla
2 Tablespoons shredded mozzarella cheese
2 Tablespoons cranberry sauce or dried cranberries
2 Tablespoons chopped or shredded cooked turkey
⅓ cup spinach

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Lightly grease and preheat a medium skillet over medium heat (300 degrees F in an electric skillet). Lay a tortilla flat on the skillet.
  4. Sprinkle cheese evenly over one half of the tortilla. Add cranberry sauce, turkey and spinach. Fold empty half of tortilla over filling.
  5. Cover and cook on each side for 2 to 3 minutes, or until outside is golden brown and inside is heated through.
  6. Refrigerate leftovers within 2 hours.
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