LEDBETTER, Ky. — As families prepare their Thanksgiving meals, Poppy’s Meat Shop owner Rickey Barrow says the key to a safe and flavorful holiday comes down to avoiding cross-contamination, cooking at proper temperatures, and keeping food from overcooking.
Poppy’s Meat Shop owner Rickey Barrow.
Tayjon Bumphus
Barrow, whose Ledbetter shop offers beef, pork, chicken, smoked meats and seafood, said the biggest mistake people often make is cross-contamination. He advises home cooks to ensure that surfaces and utensils are thoroughly washed between handling different types of meat, and to avoid preparing the meats on the same cutting board.
He also stresses cooking at safe internal temperatures. Poultry such as chicken and turkey should reach 165 degree, while beef is safe at 145 degrees. Barrow said a simple thermometer can help to prevent dried-out holiday turkeys.
Barrow organizing and lining shelves.
Tayjon Bumphus
For those thawing frozen turkeys, Barrow recommends allowing up to a week in the refrigerator for a larger bird to safely defrost.
While most shoppers continue to stick with traditional holiday staples like turkey, ham, and dressing, Barrow said a few customers have opted for steaks this year. Still, he expects the classic Thanksgiving meal to remain a favorite.
A worker rotates and aligns meats in a cooler.
Tayjon Bumphus
Barrow said that home cooks unsure about temperature or technique can search online for resources and guides before cooking. “Google can be your best friend,” he said. “If you cook it at the right temperature, you’re going to have a good, juicy piece of meat.”
Dining and Cooking