WASHINGTON, November 7, 2022 – Keep your stomach full of turkey and free of foodborne illness this Thanksgiving. The US Department of Agriculture (USDA) reminds us all that it’s important to remember food safety steps during America’s biggest meal.
“While the four steps to food safety – cleanliness, separation, cooking and refrigeration – are important every day and at every meal, they are especially important at Thanksgiving,” said USDA Deputy Secretary Sandra Eskin. “There will likely be many guests and many delicious dishes on your holiday table, but you don’t want to invite any foodborne pathogens. Follow these four steps—especially don’t forget to use a food thermometer—and your Thanksgiving dinner will be safe.
Keep your Thanksgiving food safe by following the tips below.
Clean and disinfect
Hand washing is the first step in avoiding foodborne illness. Wash your hands for at least 20 seconds with soap and water before, during and after handling food. In a recent study, 97 percent of participants in a USDA test kitchen did not wash their hands properly. Be sure to follow these hand washing steps:
- Wet your hands with clean, running water.
- Wash your fingers with soap.
- Wash your hands and fingers with soap for at least 20 seconds. Wash your hands under clean, running water.
- Dry your hands with a clean towel or air dry.
Clean and disinfect any surfaces that have touched the raw turkey and its juices and will later touch food such as kitchen counters, sinks, stoves, tables, etc.
Avoid cross contamination
Cross-contamination is the spread of bacteria from raw meat and poultry to ready-to-eat foods, surfaces and utensils. One way to avoid this is to use separate cutting boards – one for raw meat and poultry, and another for fruit and vegetables. Our recent study found that sinks are the most contaminated areas of the kitchen. The USDA recommends against washing your raw poultry because of the risk of splattering bacteria all over your kitchen. Clean and disinfect any areas that come into contact with the turkey before and after cooking.
Thaw turkey safely
Never thaw your turkey in hot water or leave it on a counter. There are three ways to safely thaw a turkey: in the refrigerator, in cold water, and in the microwave.
- Thawing in the refrigerator: Turkey can be safely thawed in the refrigerator to allow for slow, safe thawing. When thawing in the refrigerator, allow approximately 24 hours for each four to five pounds of turkey. After thawing, a turkey is safe in the refrigerator for one to two days.
- Cold water thawing: The cold water thawing method will thaw your turkey faster, but will require more attention. When thawing in a cold water bath, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. Change the water every 30 minutes until the turkey is thawed. Turkey should be cooked immediately after thawing.
- Microwave Thawing: To thaw a turkey that fits in the microwave, follow the manufacturer’s recommendations. Cook immediately after defrosting because some areas of the food may heat up and begin to cook during the defrosting process, bringing the food into the “Danger Zone”.
It is safe to cook a completely frozen turkey; however, it will take at least 50 percent longer to fully cook.
Cook thoroughly
Your turkey is safe to eat once it reaches an internal temperature of 165 F. Insert a food thermometer into the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. to check its internal temperature. The USDA recommends using a food thermometer even if the turkey has a temperature indicator that appears to make sure it has reached 165 F in the three places mentioned previously.
Stuffing your turkey
The USDA recommends against stuffing your turkey as this often leads to bacterial growth. However, if you plan to stuff your turkey, follow these steps:
- Prepare the wet and dry ingredients for the filling separately and refrigerate until ready to use. Mix the wet and dry ingredients together just before stuffing the bird cavity.
- Do not stuff whole poultry and refrigerate before cooking.
- Stuff the turkey loosely – about 3/4 cup stuffing per pound.
- Immediately place the stuffed, raw turkey in an oven set no lower than 325 F.
- A stuffed turkey will take longer to cook. After it has finished cooking, insert a food thermometer into the center of the filling to make sure it has reached a safe internal temperature of 165 F.
- Let the roast turkey rest for 20 minutes before removing the stuffing.
For more information on stuffing turkey, visit Turkey Basics: Stuffing.
Rule for two hours
Don’t leave food out for too long! Cool all perishable foods to room temperature within two hours of cooking, or one hour if the temperature is 90 F or above. After two hours, the perishable food will enter the “Danger Zone” (between 40 F and 140 F), where bacteria can multiply quickly and cause the food to become unsafe. Throw away all food that has been left out for more than two hours. Remember the rule – keep hot foods hot and cold foods cold.
- Transporting hot foods — Wrap dishes in insulated containers to keep them above 140 F.
- Transporting cold foods — Place items in a cooler with ice packs or gels to keep them at or below 40F.
When serving food to groups, keep hot food hot and cold food cold by using dry dishes or pots and ice trays. Hot items should stay above 140 F and cold items should stay below 40 F.
Remaining
The leftovers are stored in small shallow containers and placed in the refrigerator. Thanksgiving leftovers are safe to eat for up to four days in the refrigerator. In the refrigerator, leftovers freeze safely indefinitely, but will retain their best quality for two to six months.
sources
For Thanksgiving food safety questions, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email [email protected] or chat live at ask.usda .gov from 10:00 a.m. to 6:00 p.m. Eastern Time, Monday through Friday.
Got any last minute turkey day questions? The Meat and Poultry Hotline will be open on Thanksgiving Day from 8am to 2pm EST.
Check out the USDA FoodKeeper app, which helps reduce food waste by providing food and beverage storage information. Access news releases and other information on the USDA Food Safety and Inspection Service (FSIS) website at www.fsis.usda.gov/newsroom. Follow FSIS on Twitter at twitter.com/usdafoodsafety or in Spanish at: twitter.com/usdafoodsafe_es.
USDA touches the lives of all Americans every day in many positive ways. In the Biden-Harris Administration, USDA is transforming America’s food system with a greater focus on more resilient local and regional food production; fairer markets for all producers; ensuring access to safe, healthy and nutritious food in all communities; building new markets and income streams for farmers and producers using climate-smart food and forestry practices; making historic investments in clean energy infrastructure and capacity in rural America; and committing to equity across the Department by removing systemic barriers and building a workforce more representative of America. To learn more, visit www.usda.gov.
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