From start to finish, chef Michael Symon’s foolproof way to cook a turkey safely on Thanksgiving
bird like turkey — is cross contamination.
But, according to Food Network chef Michael Symon — of “The Chew” and “Iron Chef” — there are a few easy ways to avoid any risk while you prep your Thanksgiving meal.
“No one has ever gotten sick because someone over cleans,” Symon tells USA TODAY. “That’s how I always explain it to the cooks.”
It’s a better-safe-than-sorry situation when working with raw meat. You’re better off cleaning more and taking precautions, such as hand washing, throughout your cooking process.
Symon, who has partnered with Ecolab Science Certified, which works on consumer safety expectations with food safety, walked USA TODAY through the step-by-step process to avoid cross contamination. The process begins with a clean, clear cooking space and washed hands.
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