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Tips to Cook Your Bird Safely This Thanksgiving

Frying fails, under-cooked or burned to a crisp are all scenarios to avoid if you’re cooking a bird this Thanksgiving. Rosemary Trout, head of Culinary Arts and Food Science in Drexel’s Center for Hospitality and Sport Management, has developed eight helpful tips to keep you safe in your kitchen this holiday.

Media interested in speaking to Trout should contact Emily Storz at 215.895.2705 or els332@drexel.edu

 

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