Quick Tips for Thanksgiving Food Safety

Provide Feedback Download Handout Spanish Handout

Thanksgiving is a time for families to gather and enjoy each other - not suffer from food poisoning! Here are a few quick tips to keep your family healthy:

The United States Department of Agriculture (USDA) recommends thawing the turkey in the refrigerator. It takes about 24 hours for every 4-5 pounds of turkey, not including the day you cook it. A 20-24 pound turkey would take 5-6 days to thaw. Check out Turkey 101 for faster thawing options.
For optimum safety, do not stuff your turkey. Place stuffing in a separate baking dish or pan to cook.
USDA recommends an oven temperature no lower than 325°F for cooking a turkey along with using a food thermometer to make sure the thickest part of the turkey reads 165°F. A 20-24 pound turkey may take about 5 hours to cook.
Avoid cross-contamination by using separate cutting boards, plates, and utensils when handling raw turkey. Wash items that have touched raw meat with warm soap and water, or place them in a dishwasher.
Refrigerate leftovers within two hours to prevent bacteria from growing on the food. Eat leftovers in the refrigerator within 3-4 days. Use the freezer to store leftovers for longer periods.
Do not overfill your refrigerator, as it causes it to work too hard and may not keep it at 40°F or below.

Healthy Holiday Safety Tips

Clean out your refrigerator the week before the event to make room for thawing items and storing leftovers.
Use a refrigerator thermometer to check that your refrigerator is 40°F or below.
Frequently wash your hands with water and soap for 20 seconds.
Simplify the day by preparing foods the day before if possible.
Do not prepare food when you are ill.
Use a calibrated food thermometer.
Store leftovers in shallow containers to decrease cooling time. This prevents food from spending too much time at unsafe temperatures.
Keep leftovers in a cooler with ice or frozen gel packs if the food is traveling home with a guest who lives more than two hours away.

Sources: