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Thanksgiving Potluck: Have a Safe Day

By Dan Flynn and Suzanna Schreck

To celebrate Thanksgiving here at Food Safety News, we're hosting our fourth virtual potluck (we've also held virtual picnics on Memorial Day, the Fourth of July and Labor Day).
We'll be having turkey, of course, and for tips on how to cook a turkey, you can't beat the Food and Drug Administration's Keep Food Safe Blog.  For instance, did you procrastinators know it's safe to cook a frozen turkey?  It will just take 50 percent longer than a fully thawed one.  Check out the FDA's helpful Turkey Roasting Chart and the reminder that no matter what method you use -- roasting, brining, deep frying or smoking -- the bird isn't safe until it reaches a minimum internal temperature of 165 degrees (and that goes for the stuffing). 
In addition to the turkey, we've got two soups--Dan's lentil and Marijke's curry kale. Claire has contributed corn pudding, Gretchen is bringing brussels sprouts, Helena has roasted squash and veggies, Alexa has shared Parmesan-rosemary potatoes and cranberry Waldorf salad.  For dessert there's Michelle's "that blueberry thing," a variation on a crisp, and Suzanne has suggested a unusual-but-delicious concoction involving butternut squash and pretzels.
We're sharing the recipes here, so you can join in our virtual potluck or use them at your next one.
Have a happy and food-safe Thanksgiving.
The Food Safety News team

Full post as published by Food Safety News on November 25, 2010 (boomark / email).