Thanksgiving is right around the corner and Cambro has much to be thankful for. Our brand has weathered the test of time because of you—our loyal customers, who have stood by us for generations. We are grateful for your belief in our products and for trusting us to work alongside your operation day in and day out. As a trusted partner, we will continue to work hard to develop new products that will ensure food safety and help make your business more efficient while contributing to the sustainability of the planet through energy and water savings solutions. We truly appreciate your continued support–without you we wouldn’t be here today. We can’t wait to share with you all of the exciting new products we have in store for the upcoming year! In the meantime, we’d like to wish you a most restful and enjoyable Thanksgiving and would like to share some tips for safe and delicious cooking with your friends and family.
12 Tips for a Safe Thanksgiving
- Remember to thaw out your turkey in the fridge several days in advance (a 20 lb.’er will take about 3-4 days).
- Brine overnight to give your turkey maximum juiciness.
- A Simple Brine:
- -1 Qt. water
- -1/2 c. kosher salt
- -1/2 cup sugar
Feel free to customize your brine with fresh herbs, garlic, cut up citrus, and your favorite spices.
- Make sure to keep your bird fully submerged in the brine solution. Most bacteria don’t survive in brine. Smaller turkeys are perfect in Cambro’s 22 Qt. Rounds which have a top diameter of 14 7/8”.
- Or, instead of defrosting then brining, make it a convenient 2-in-1 step process à la Chef Alton Brown! Watch his video demo using Cambro’s 12”x 18” Polycarbonate Food Box. For larger turkeys or several turkeys, use our 18”x26” food boxes.
- Monitor the temperature of the water to make sure it doesn’t go above 40°F.
- If not using the 2-in-1 method, keep the brined turkey on the bottom shelf of your cooler to prevent cross-contamination.
- Drain the turkey using a large colander designed for the food storage box—1826CLRCW (6” deep) or 18268CLRCW (8” deep). Season the turkey with your favorite seasonings.
- After your cutting board has come into contact with raw turkey, rinse with soap and hot water. Then put it in a solution made up of 1 oz. chlorine bleach and 1 qt of water. Cambro’s 18263P—3.5” deep Poly box fits a large18x26 size cutting board.
- Make sure your turkey is cooked to the right temp. You definitely want to make the day a memorable one…but not for the wrong reasons! Place a food thermometer to the thickest part of the breast or innermost thigh of the turkey to make sure it registers 165°F. If not, keep cookin’!
- Put any appetizers with dairy out at the last minute to keep it from spoiling. It’s better to divide into 2 and replenish as needed instead of keeping a big batch out.
- Keep double sets of serving utensils in each dish so that if someone forgets to put it back, guests won’t be tempted to use their own germy utensil to serve themselves food.
- Handle any leftovers with care. Food sitting out for 2 hours should be put away in the fridge, then re-heated for any late comers. Or, it should be iced for long trips home.
Happy Thanksgiving from our family to yours!