{"id":39468,"date":"2011-11-23T00:00:00","date_gmt":"2011-11-23T06:00:00","guid":{"rendered":"https:\/\/www.unmc.edu\/newsroom\/2011\/11\/23\/wellness-wednesday-turkey-talk-with-the-poison-center-and-captain-kirk\/"},"modified":"2011-11-23T00:00:00","modified_gmt":"2011-11-23T06:00:00","slug":"wellness-wednesday-turkey-talk-with-the-poison-center-and-captain-kirk","status":"publish","type":"post","link":"https:\/\/www.unmc.edu\/newsroom\/2011\/11\/23\/wellness-wednesday-turkey-talk-with-the-poison-center-and-captain-kirk\/","title":{"rendered":"Wellness Wednesday &#8212; Turkey talk with the Poison Center and Captain Kirk"},"content":{"rendered":"<div class=\"panel body-content\"><div class=\"panel__container\"><p>Food is a central focus at many holiday gatherings. It is no surprise during this busy time that many cooks take short-cuts. Therefore, the Nebraska Regional Poison Center sees an increase in food-borne illnesses during the holidays. <\/p>\n<p>The major source of food poisonings is from improper handling, preparation, cooking and storage. <\/p>\n<p><TABLE border=\"0\" width=\"250\" cellspacing=\"10\" align=\"right\"><br \/>\n<TR><br \/>\n<TD><br \/>\n<iframe loading=\"lazy\" width=\"350\" height=\"208\" src=\"http:\/\/www.youtube.com\/embed\/EYkRF_FmD40\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<\/TD><br \/>\n<\/TR><br \/>\n<TR><br \/>\n<TD><br \/>\n<span style=\"font-size:8pt; line-height:150%;\">Planning to fry a turkey for Thanksgiving? Check out this fried turkey safety video featuring William Shatner.<\/span><br \/>\n<\/TD><br \/>\n<\/TR><br \/>\n<\/TABLE>Here are some tips to make your holidays safe:<br \/>\n<UL><LI>DO keep turkey in its original wrapping, refrigerated until ready to cook.<br \/>\n<LI>DO make sure the sell-by-date has not expired.<br \/>\n<LI>DO defrost a frozen turkey by refrigeration or a cold water bath.<br \/>\n<LI>DO allow one day for every 5 pounds to defrost in the refrigerator. In a cold water bath, change the water every 30 minutes. A 20 pound turkey will take 12 hours to defrost in cold water.<br \/>\n<LI>DO use a meat thermometer to check if turkey is done. The turkey should cook until the internal temperature reaches 180-185 degrees.<br \/>\n<LI>DO pierce the turkey in the thickest area of the thigh, making sure the juices run clear and are not pink.<br \/>\n<LI>DO remove the stuffing immediately after the turkey is cooked.<br \/>\n<LI>DO store the turkey and stuffing separately.<br \/>\n<LI>DO store leftover turkey in the refrigerator and use within 3-4 days.<br \/>\n<LI>DO store leftover stuffing and gravy in the refrigerator and use within 1-2 days.<br \/>\n<LI>DON&#8217;T defrost a turkey at room temperature. Bacteria can multiply on outer layers before inner layers have defrosted.<br \/>\n<LI>DON&#8217;T leave an uncooked thawed turkey out of the refrigerator longer than two hours.<br \/>\n<LI>DON&#8217;T partially cook the turkey one day and continue roasting the next day.<br \/>\n<LI>DON&#8217;T stuff the bird the night before cooking.<br \/>\n<LI>DON&#8217;T leave leftovers out on the counter longer than three hours.<br \/>\n<LI>DON&#8217;T store leftover stuffing in the turkey.<br \/>\n<LI>DON&#8217;T re-freeze a thawed uncooked turkey.<\/UL><\/p>\n<p>For more information, contact the Nebraska Regional Poison Center at 1-800-222-1222.<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Food safety tips from the poison center and fried turkey safety with William Shatner.<\/p>\n","protected":false},"author":94,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-39468","post","type-post","status-publish","format-standard","hentry","category-uncategorized","topic-inside-unmc","topic-wellness","department-unmc-today-todays-headlines"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wellness Wednesday -- Turkey talk with the Poison Center and Captain Kirk<\/title>\n<meta name=\"description\" content=\"Food safety tips from the poison center and fried turkey safety with William Shatner.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.unmc.edu\/newsroom\/2011\/11\/23\/wellness-wednesday-turkey-talk-with-the-poison-center-and-captain-kirk\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wellness Wednesday -- Turkey talk with the Poison Center and Captain Kirk\" \/>\n<meta property=\"og:description\" content=\"Food safety tips from the poison center and fried turkey safety with William Shatner.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.unmc.edu\/newsroom\/2011\/11\/23\/wellness-wednesday-turkey-talk-with-the-poison-center-and-captain-kirk\/\" \/>\n<meta property=\"og:site_name\" content=\"Newsroom\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/unmcedu\" \/>\n<meta property=\"article:published_time\" content=\"2011-11-23T06:00:00+00:00\" \/>\n<meta name=\"author\" content=\"Chuck Brown\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@unmc\" \/>\n<meta name=\"twitter:site\" content=\"@unmc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Chuck Brown\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.unmc.edu\\\/newsroom\\\/2011\\\/11\\\/23\\\/wellness-wednesday-turkey-talk-with-the-poison-center-and-captain-kirk\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.unmc.edu\\\/newsroom\\\/2011\\\/11\\\/23\\\/wellness-wednesday-turkey-talk-with-the-poison-center-and-captain-kirk\\\/\"},\"author\":{\"name\":\"Chuck Brown\",\"@id\":\"https:\\\/\\\/www.unmc.edu\\\/newsroom\\\/#\\\/schema\\\/person\\\/f99efde0b91c6c20a256357d501c35d3\"},\"headline\":\"Wellness Wednesday &#8212; 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