Wednesday, November 22, 2006

Rut Ro...

Thanks for that tip, assholes.The helpful folks at Ag and Markets issued a handy press release today to remind New Yorkers of the importance of holiday food safety. It includes this important tip:
Thaw the turkey in the refrigerator at 45 degrees, not on the counter. Thawing at room temperature promotes bacteria growth. Be sure to allow 24 hours of defrosting for each five pounds of turkey.
So, what they're saying is that you should have started thawing that 20 pound turkey three days ago. Ooops.