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In this Food Science by the Fireside, we talk about how to avoid two disasters: dry turkey and (even worse) food poisoning.  Special guest and food safety expert Dr. Ben Chapman joins us to discuss how to properly prepare a turkey using sous vide.

https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf

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