With Easter on the horizon, Northern Health is offering up some safe food preparation methods for a turkey dinner.
Jim Green is an Environmental Health officer and says thawing your turkey is often the toughest part, as fridge space is often limited and the bacterial dangers of a warm bird are ever present.
“So another alternative would be in a cooler, or a clean insulated bag that would keep it cool throughout the duration of the thawing,” says Green, “and leave some room in your refrigerator.”
He says to make sure the bird is less than 4 degrees Celsius during the thawing process.
And if you want to speed up the procedure – immerse the bird in cold water, a half hour per pound.
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