And Americans have certainly heeded that call.
And we can trace the history of turkey forThanksgivingfrom the country’s New England settlers.
Deep frying can get you a tasty turkey, but it can also cause some serious damage.
Avoiding bacterial growth, like salmonella, is key.
Another way you may get bacterial growth is with the slow cooking method.
So you might be tempted to slow cook your turkey overnight to save yourself some time (fromWilliams-Sonoma).
But that could be dangerous.
TheUSDA recommendscooking your turkey at 325 or 350 degrees until the internal temperature is 165 degrees.
