SPRINGFIELD, Mo. (KY3) – With Thanksgiving less than a week away, food preparation and safety become critical concerns for families hosting large gatherings. Private chef Kevin Lane shared essential tips for safely preparing and cooking holiday meals while avoiding cross-contamination.
Turkey thawing requires planning
Lane said cooks preparing large turkeys must begin the thawing process well in advance of the holiday.
“For a 20-pound turkey, you’ll want to start thawing it about five days ahead of time in the refrigerator. It usually takes about 24 hours per 4 to 5 pounds of turkey. So, you want to make sure you’re thawing it in the refrigerator safely,” Lane said.
Cross-contamination prevention
Lane emphasized the importance of proper food handling to minimize bacterial spread in the kitchen. He recommended thorough hand washing and cleaning all knives and food preparation surfaces before and after use.
The chef also suggested pre-sorting seasonings to avoid contaminating entire supplies of salt and pepper during food preparation…