Tips for avoiding foodborne illness with Thanksgiving meals; thawing your turkey can take a few days

As families across the country prepare for the Thanksgiving holiday, the U.S. Department of Agriculture is providing a strong reminder to prioritize food safety. As millions of turkeys head to tables, safe handling practices can mean the difference between a happy holiday and foodborne illness.

“Unsafe handling and undercooking your turkey can cause foodborne illness,” according to the USDA. “To ensure your Thanksgiving meal is healthy and memorable without illness, follow the four steps of food safety: clean, separate, cook and refrigerate.”

Unsafe Food Safety Practices to Avoid

The USDA outlined seven risky habits that could jeopardize your Thanksgiving meal:

• Not washing your hands or kitchen surfaces thoroughly contributes to illness:
  It is essential to wash your hands with soap and water for at least 20 seconds before, during and after handling food. Surfaces that come into contact with raw turkey or its juices should be disinfected to prevent the spread of harmful bacteria.
• Use the same cutting boards and utensils for raw and ready-to-eat foods:
  Cross contamination is one of the leading causes of foodborne illness. Use separate cutting boards and utensils for raw meat and ready-to-eat meals.
• It is not safe to defrost a turkey on the kitchen counter:
  Turkeys should be thawed in the refrigerator or in cold water, not on the counter, to avoid the “danger zone” (40 to 140 degrees F) where bacteria multiply quickly.
• Cooking turkey overnight at low temperature is not safe:
  Slow cooking below 325 degrees F is dangerous. All parts of the turkey should reach an internal temperature of 165 degrees F, measured with a food thermometer.
• Rely only on a pop-up timer:
  Although useful, pop-up timers can be inaccurate. Use a food thermometer to check the internal temperature in several places.
• Stuff the turkey the day before:
  Stuffing should be prepared just before cooking and reach an internal temperature of 165 degrees F. Refrigerating a stuffed turkey overnight increases the risk of bacteria growth. The safest way to cook stuffing is to cook it in pans in the oven or in pans on the stove. Cooking it inside the turkey can cause cross-contamination.
• Storing leftovers for more than a week is not safe:
  Leftovers should be refrigerated within two hours and consumed within four days. For longer storage, freeze leftovers, which will be of best quality within two to six months.

Tips for a Safe Thanksgiving Feast

Defrosting in the refrigerator is the safest method, requiring 24 hours for every four to five pounds. For example, a 15-pound turkey will take about three days to thaw. For a quicker option, submerge the turkey in cold water, change the water every 30 minutes, and cook immediately after thawing.

Whatever your cooking method – roasting, frying or smoking – use a food thermometer to ensure all parts of the turkey reach 165 degrees F. Check the thickest part of the breast, innermost wing and innermost thigh for accuracy.

• Prevent cross contamination

Keep raw turkey separate from other foods and avoid rinsing the bird, as splashing water can spread bacteria throughout the kitchen. If you choose to rinse, thoroughly clean and disinfect the sink and surrounding surfaces afterward.

Store leftovers in shallow containers within two hours of cooking. Before eating, reheat leftovers to 165 degrees F.

Support from USDA experts

The USDA Meat and Poultry Hotline will be open on Thanksgiving Day from 8 a.m. to 2 p.m. EST to answer last-minute questions. Consumers can reach the hotline at 888-MPHotline (888-674-6854), email MPHotline@usda.gov or use live chat at Ask.usda.gov.

With proper planning and attention to safety, Thanksgiving can remain a time of joy and gratitude, without the risk of foodborne illness.

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