No Thanks to Undercooked Turkey at Thanksgiving

No Thanksgiving dinner is complete without a turkey, but undercooked turkey could cause serious illness that no one will ever be thankful for.

Salmonella, campylobacter, Lysteria, staphylococcus and Shigella are the most commonly reported bacteria associated with turkey. In fact, a study conducted by Consumer Reports in 2013 revealed that almost half of these disease causing organisms were found in 257 samples of turkey from supermarkets. Sixty percent of the samples were infected with E. Coli, 15 percent with staphylococcus and 5 percent with Salmonella.

The great thing, however, is that all these organisms can be destroyed by thoroughly cooking the turkey and practicing good hygiene when handling it in the kitchen.

Serving hungry guests can add to the pressure of removing the turkey from the oven before it is properly cooked. However, exercising patience and relying on an efficient cooking thermometer can prevent an epic Thanksgiving dinner disaster.

The FDA recommends cooking the turkey to an internal temperature of 165˚. An instant read thermometer like the Chef Remi thermometer is one of the most accurate ways to test that a turkey has attained its correct cooking thermometer. The thermometer should be inserted in innermost part of the wing and thigh and the thickest part of the breast.

For the current sale price, the Chef Remi Thermometer is an excellent investment for cooks at not only Thanksgiving but right throughout the year. This innovative thermometer features a splash proof design and can withstand temperatures of -58°F to 572ºF (-50ºC to 300°C). It’s also easy to use- delivering accurate readings within seconds. And with the backing of a life time guarantee, cooks are sure to have this reliable kitchen tool for years to come.

For further information about the Chef Remi cooking thermometer visit: http://www.amazon.com/dp/B00RV3QAKS

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