Keep family and friends safe from foodborne illness this Thanksgiving by following these tips, USDA advises.
“Thanksgiving is one of my favorite times to remind people about food safety,” said USDA Secretary of Agriculture Tom Vilsack. “I personally know how much effort it takes to prepare a full Thanksgiving meal, and I always ensure I’m following safe food practices like handwashing, using a food thermometer and avoiding cross-contamination.”
1. Clean and sanitize.
Always wash your hands before preparing and handling food. Recent USDA observational research showed that 95% of participants failed to properly wash their hands before handling food. Also, USDA reminds everyone to clean and sanitize any surfaces that will touch food such as tabletops, kitchen counters, stoves, sinks, etc.
2. Avoid cross-contamination.
In a recent study, USDA found 60% of kitchen sinks were contaminated with germs after participants washed or rinsed poultry. USDA advises against washing your turkey; however, if you do wash your turkey in the sink, it must be fully cleaned and sanitized afterwards. To clean, rub down surfaces — including the sink, cutting boards and counter tops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water, USDA advises. Always let the surfaces air dry. Don’t forget to use separate cutting boards—one for meat and another for vegetables and fruit.
3. Thaw the turkey safely.
Never thaw a turkey on a counter or in hot water. USDA suggests thawing a turkey in a refrigerator since this allows for slow and safe thawing. The turkey will need about 24 hours for every four to five pounds of turkey. After thawing, you can store in the refrigerator for one to two days safely, USDA says. Turkey can also be thawed in a cold-water bath or microwave; however, it must be cooked immediately after it has thawed using these methods. When using the cold-water method, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. It’s safe to cook a turkey from its frozen state; however, it will take at least 50% longer to fully thaw. Finally, never leave a raw turkey out at room temperature for more than two hours.
4. Cook thoroughly.
Cook your turkey until it reaches an internal temperature of 165 degrees Farenheit. Use a food thermometer to measure the internal temperature in three parts: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh. USDA recommends using a food thermometer even if the turkey has a pop-up temperature indicator to ensure it has reached 165 degrees in the these three locations. When cooking a turkey breast instead of a whole turkey, check the temperature with the food thermometer to ensure it reaches 165 degrees at the thickest part of the breast.
5. Stuff safely.
USDA does not recommend stuffing your turkey because it can be a breeding ground for bacteria if not prepared carefully. However, if you plan to stuff your turkey, USDA offers these reminders:
• The wet and dry ingredients for the stuffing should be prepared separately from each other and refrigerated until ready to use.
• Stuff the turkey loosely — about 3/4 cup of stuffing per pound.
• Immediately place the stuffed, raw turkey in an oven set no lower than 325 degrees Farenheit.
• A stuffed turkey will take longer to cook. Once it has finished cooking, place a food thermometer in the center of the stuffing to ensure it has reached a safe internal temperature of 165 degrees Farenheit.
• Let the cooked turkey stand 20 minutes before removing the stuffing.
6. Don’t forget the Two-Hour Rule.
All perishable foods must be refrigerated within two hours of being cooked, or one hour if the temperature is 90 degrees Farenheit or above. After two hours, perishable food will enter the “Danger Zone” (between 40 degrees and 140 degrees), which allows bacteria to multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours.
7. Store and heat up leftovers safely.
After the meal (but within the two-hour rule), separate larger quantities of leftovers in small shallow containers and place them in the refrigerator, USDA advises. Thanksgiving leftovers are safely stored in a refrigerator for up to four days. In the freezer, leftovers can be safely frozen indefinitely but will keep best quality for two to six months. Reheat leftovers to an internal temperature of 165 degrees Farenheit.
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