As families across the country prepare to celebrate Thanksgiving, the USDA strongly reiterates the need to prioritize food safety. As millions of turkeys head to the table, safe handling practices can mean the difference between a joyful holiday and a foodborne illness.
“Unsafe handling and undercooking of turkey can cause foodborne illness,” according to the USDA. “To ensure your Thanksgiving meal is healthy and memorable without illness, follow the four food safety steps: peel, separate, cook and refrigerate.”
Dangerous Food Safety Practices to Avoid
The USDA has identified seven risky habits that could jeopardize your Thanksgiving dinner:
- Insufficient washing of hands or kitchen surfaces contributes to the disease:
Washing your hands with soap and water for at least 20 seconds is critical before, during and after handling food. Surfaces that come into contact with raw turkey or turkey juices should be sanitized to prevent the spread of harmful bacteria. - Using the same cutting boards and utensils for raw and ready-to-eat foods:
Cross contamination is a leading cause of foodborne illness. Use separate cutting boards and utensils for raw meats and ready-to-eat foods. - It is not safe to defrost a turkey on the kitchen counter:
Turkey should be thawed in the refrigerator or in cold water rather than on the counter to avoid the “danger zone” (40-140 degrees Fahrenheit) where bacteria multiply rapidly. - Cooking turkey overnight at low temperatures is unsafe:
Slow cooking below 325 degrees Fahrenheit is unsafe. All parts of the turkey should reach an internal temperature of 165 degrees F as measured with a food thermometer. - Relying only on the popup timer:
While pop-up timers are useful, they can be inaccurate. Use a food thermometer to check the internal temperature in several places. - Stuff the turkey the night before:
Ground meat should be cooked just before cooking and should reach an internal temperature of 165 degrees Fahrenheit. Refrigerating stuffed turkey overnight increases the risk of bacterial growth. It is safest to cook the filling in pans in the oven or in pots on the stove. Cooking it inside the turkey may cause cross-contamination. - It is not safe to store leftovers for more than a week:
Leftovers should be refrigerated within two hours and consumed within four days. For longer storage, freeze leftovers for best quality for two to six months.
Tips for a Safe Thanksgiving Celebration
Thawing in the refrigerator is the safest method, requiring 24 hours per four to five pounds. For example, a 15-pound turkey will defrost in about three days. For a faster option, submerge the turkey in cold water, change the water every 30 minutes, and cook immediately after thawing.
Regardless of your cooking method – baking, roasting or smoking – use a food thermometer to make sure all parts of the turkey reach 165 degrees Fahrenheit. Check the thickest part of the breast, the inside of the wing and the inside of the thigh for accuracy.
- Preventing Cross Contamination
Store raw turkey separately from other foods and do not wash the bird, as splashing water can spread bacteria around the kitchen. If you decide to rinse your sink, thoroughly clean and disinfect the sink and surrounding surfaces afterwards.
Store leftovers in shallow containers for up to two hours after cooking. Before eating, reheat leftovers to 165 degrees F.
USDA Expert Support
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 call the hotline at 888-MPHotline (888-674-6854), email [email protected] or use online chat at Ask.usda.gov.
With proper planning and attention to safety, Thanksgiving can remain a time of joy and gratitude, free from the risk of foodborne illness.
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