Oh, the joys of a delicious Thanksgiving holiday feast! There’s no better way to celebrate this holiday than with your family enjoying one another’s company and seemingly endless amounts of turkey, mashed potatoes, pumpkin pie, and every other imaginable Thanksgiving delicacy. Yet eating your fill may not seem like such a good idea if you wake up the next day with a food-borne illness. Rest assured, follow these food safety guidelines when preparing your turkey, and your guests—and your stomach—will surely thank you later. It’s up
to you whether or not you have that extra slice or two of pie. And remember to plan ahead. If you feel rushed preparing your food, the more likely you will skip out on these food safety steps.
Choosing the Turkey
When choosing which size turkey to buy, the general rule of thumb is one pound of turkey per person. You may buy a frozen turkey at any time, just be sure you have enough room in your freezer to store it. If you buy a fresh turkey, purchase it 1-2 days ahead of cooking it – no earlier! Try to avoid buying pre-stuffed fresh turkeys.
Thawing
In the fridge: Place the frozen bird in its original wrapper in the fridge (40°F or below). Allow around 24 hours per 4-5 pounds of turkey. You may keep a thawed turkey in the fridge safely for up to 2 days.
In cold water: Fully submerge the turkey in leak proof packaging in cold water and change the water every 30 minutes. Doing this can prevent bacterial growth. Allow for 30 minutes of defrosting per pound of turkey. Cook immediately after thawing.
In the microwave: Thawing in the microwave is safe as long as the turkey is not too large, and the turkey is cooked immediately after thawing. Check your manufacturer’s instructions for specified minutes per pound and power level required for thawing a turkey.
Stuffing the Turkey
Try to avoid cooking the turkey with the stuffing inside – it is harder for the stuffing to reach minimum internal temperature (165°F) when it is inside the bird. Aim to cook the turkey and stuffing separately; stuff the cooked turkey right before serving. Stuffing is safe to eat at 165°F, whether cooked inside of the turkey or separately.
Roasting the Turkey
Follow the turkey package instructions since cook times vary depending upon weight. Check the internal temperature of the turkey with a food thermometer. When the turkey is 165°F throughout, it is considered safely cooked and safe to eat. Areas to check the internal temperature include the thickest part of the breast and innermost part of thigh and wing.
Leftovers? Likely.
Cut up turkey into small pieces and store sealed, shallow containers in the fridge within 2 hours of cooking. Store turkey and stuffing separately. Leftovers may remain in the fridge for up to 4 days or longer if frozen.
Meals Matter