Happy Thanksgiving

Thanksgiving is a great time to be thankful and to celebrate with family and friends. Happy Thanksgiving to all my friends in the US. In Canada, Thanksgiving fell on October 9th, my family and I celebrated with lots of good food and friends. We decided not to go with the traditional turkey and ended up making lasagna, enough to feed a small army. Tonight to share in the festivities with my friends to the South, my 6-year old son and I intend on making Turkey and will cook the bird to an internal temperature of 74C (165F).

FOX 5 reports

A catering company whose food may have sickened hundreds of workers during a company Thanksgiving dinner has voluntarily shut down while the investigation is going on.
Complaints have been all over social media and prompted a health department investigation into a possible Salmonella outbreak.
Employees at the TOYO Tire plant in White, Georgia Were sounding off on social media. They said a number of the 1,800 people who ate a catered Thanksgiving meal last week got Salmonella poisoning.
The meal spanned 2 days. Workers who are out sick said they aren’t sure when they will be back. They said they started getting sick Thursday and so did their coworkers.
FOX 5 News spoke with an employee’s wife took her husband home from the hospital with Salmonella information packets and a handful of prescriptions.
“They gave him two bags of fluids, did blood work did a salmonella culture, gave him some IV antibiotics and um basically he’s being treated for salmonella poisoning,” said Stephanie, who didn’t want us to use her last name.
Stephanie’s husband started getting sick Thursday night and got progressively worse over the weekend. He said he’s not the only one out of work Monday.
“I can only speak from what I know for sure,” said Stephanie. “My brother in law was in the emergency room yesterday and was also treated for salmonella poisoning and several of my husband’s coworkers that he has spoken to he has directly spoken to have been sick and were in the ER.”
When asked how many people are out of work and how many people are out from sickness, this is the statement a TOYO spokesperson provided:
“The health and safety of our employees is our highest priority. We are cooperating fully with health authorities as we seek to determine the cause of these illnesses.”
A representative at the district health department who said both the caterer and TOYO are cooperating. They wrote:
“While we suspect this is a foodborne-related outbreak, that hasn’t been confirmed. Cause of the outbreak is not yet known; the illness or illnesses have not yet been confirmed.”
Cultures will take days to officially identify Salmonella and the health department said it could be next week before they name a cause.


Gobble, gobble. It’s turkey time in Canada

Thanksgiving is right around the corner (in Canada) and families are scurrying to purchase the most perfect, succulent turkey for the upcoming festivities. Personally, I’m not a huge fan of turkey, more a pasta kinda’ of guy, however, this year we’re cooking up turkey. Here are a few tips when cooking the bird. The turkey should be cooked to an internal temperature of 85°C (185°F). Use a digital tip sensitive thermometer to verify the internal temperature by inserting the thermometer in the thickest part of the thigh. It is a good idea to cook the stuffing separately so that it reaches an internal temperature of 74°C (165°F). In the event of leftovers, never happens in my family, refrigerate immediately by placing the turkey in shallow pans in the refrigerator, covered. Refrigerate stuffing and gravy separate from the turkey meat and consume everything within 3 days or freeze. Upon re-heating, turkey meat should reach an internal temperature of 74°C (165°F) and ensure that the gravy is brought to a rolling boil. Throughout the whole process of cooking the turkey, remember to always wash your hands. Happy Thanksgiving.