Safely Serving Up Thanksgiving Day Meals

Originally published in the Nov. 27, 2013, issue

 

By Jessica Badour and Cameron Clark, Food Safety Division

 

This time of year includes numerous family gatherings that end up around the dining table. As home cooks channel their inner food stars and dust off the carving knives, the last thing anyone wants family and friends to remember about that perfect turkey – and the tasty leftovers – is a nasty foodborne illness it left behind. Even celebrity culinary masterminds are susceptible to foodborne illnesses – just ask Martha Stewart, who reportedly came down with salmonellosis after handling raw turkey during TV appearances. It’s important to include food safety as part of the recipe for a successful holiday meal.

 

The turkey is the centerpiece of most Thanksgiving meals, so it’s important to prepare it in a safe manner. Fresh turkeys should be picked up one to two days before cooking kept refrigerated until time to go in the oven. One of the biggest safety hurdles for frozen birds is thawing them. The best way is to thaw in the fridge. It will take about 24 hours thawing time per four to five pounds – for example, a 15-pound turkey will take four days’ thaw time. Fridges should be kept at about 40 degrees Fahrenheit, and thawing turkeys need to be in a pan or the bottom of the fridge so none of the meat’s juices leak or drip onto other foods.

 

Because the holidays mean full refrigerators, if there is not enough room to thaw there, the next best option is to use the clean kitchen sink. Submerge the bird under cold running water. It will take about 30 minutes per pound to defrost. Feel inside the bird to make sure it’s not still frozen in any places, and once thawing is complete, the turkey should immediately go into the oven for cooking. Raw meat should never be thawed on kitchen counters at room temperature.

 

Special attention should be given to handling the thawed turkey so as not to cross-contaminate other foods being prepared at the same time. All it takes is one slip-up and voilà, a side dish of Salmonella for everyone. It is recommended to use one cutting board for raw meat and a separate cutting board for fresh vegetables, fruits or other ingredients you will be preparing. Wash each cutting board and utensils with warm, soapy water in between food products.

 

Preheat the oven to at least 325 degrees Fahrenheit for the turkey. If sides will be cooked simultaneously, the temperature can be increased to 350 degrees.

 

Before putting the turkey on, remove the neck and giblets from inside the turkey cavity. For best food safety practices, do not cook the dressing or stuffing dish inside the turkey. Rather, cook the stuffing as a separate side dish to an inner temperature of 165 degrees. The finished stuffing can be stuffed inside the turkey after both are cooked.

 

The turkey is done when it reaches an internal temperature of 165 degrees. This temperature should be checked with a meat thermometer in the following locations: between the bones in the innermost part of the thigh, the wing joint and the thickest part of the breast.

 

Not all holiday dishes require cooking, but even fresh sides require food safety practices. A knife blade can transfer pathogens from the exterior to the interior flesh of fruits and vegetables, so rinse these under cold running water before cutting. Lightly scrub thick-skinned produce using hands or a veggie brush. To prevent cross-contamination, switch out or wash utensils and cutting boards between produce.

 

After the chopping and cooking is done and the family is bundled and ready to go, make sure the food is packed safely as well. Hot foods should be kept at 135 degrees or higher and cold foods must remain at 41 degrees or below. If the end destination is far away, have a cooler or insulated container on hand to keep food the proper temperatures. Otherwise the food temperature hits the “danger zone,” where harmful bacteria growth can occur. Reheat all hot foods to 165 degrees before serving.

 

Thanksgiving leftovers can be one of the best parts of the holiday. To make sure they’re safe to eat, refrigerate them within two hours of serving. Leftovers should be reduced to smaller portions and refrigerated in multiple shallow containers, which allow for a quicker cooling process. Each container should have its own item. If leftovers are not frozen, they should be eaten within three days.

 

And one last tip: Nov. 15 was National Clean Out Your Refrigerator Day. A clean, shiny fridge is great to show off to holiday guests, plus there will be room to thaw the turkey and hold all those leftovers … until it’s time to clean it out again in preparation for Christmas cooking.