KDHE Home - News 2002 - News Release
Kansas
Department of Health & Environment
Bill Graves, Governor
Clyde D. Graeber, Secretary
For Immediate Release
November 21, 2002
Contact: Sharon Watson, 785-296-5795
As we gather for Thanksgiving dinner this year to enjoy tasty holiday treats, one very important factor should not go unnoticed: food safety.
"One out of every four people sitting around your dinner table have trouble fighting off bacteria or viruses and that's why it's essential to take some simple precautions with your Thanksgiving dinner," said Mary Glassburner, KDHE's Food Protection and Consumer Safety Program Director.
Turkey Preparation
Most raw poultry is already contaminated with campylobacter bacteria when you buy it, so it's essential
to wash your hands before and after handling it. This prevents cross contamination of your other foods
such as breads, vegetables, and desserts. Keeping the counters clean where juices from raw meats or
eggs may have spilled is also important in preventing foodborne illness this holiday.
Thawing
Because of the bacteria found on most raw poultry when you purchase it, thawing techniques are very
important. The safest way to thaw poultry is in the refrigerator - 24 hours for each 5 pounds. However,
thawing can be accomplished faster by completely submerging the bird in a sink of cold water. Change
the water every 30 minutes or place the frozen turkey under cold running water until thawed.
Cooking Time
Pop-up timers can be used as a guide, but temperature is the safest way to assure safe poultry. Insert
a meat thermometer in the thickest portion of the turkey, being careful not to touch bone or the pan.
The new "instant-read" thermometers are not designed to be left in the oven, so remove it each time
you check the temperature. Cook your turkey to at least 165 F to kill bacteria. Most diners prefer more
well-done poultry at 180 F.
Slow Cooking Turkey
Slowly cooking meat at low temperatures favors harmful bacterial growth that can cause foodborne illness.
Always cook turkey in temperatures of a least 325 F.
Turkey Dinner on the Move
If you plan to take your turkey to a different location than where it is cooked, prepare it unstuffed.
After it has cooked, carve the meat and refrigerate it immediately, uncovered, in a shallow pan. After
the turkey has cooled, you may cover it. Do not leave cooked turkey on a counter or in an oven to cool.
Once you reach your destination, simply reheat the turkey in a baking pan with a small amount of water
until it reaches an internal temperature of a least 165 F.
Turkey Leftovers
Refrigerate food within two hours of cooking. Cut large portions into smaller pieces, and place the
leftovers in shallow pans. You may cover the food after it has cooled. Leftover turkey should be used
within three to four days. Leftover gravy and dressing should be used within one to two days. Any leftover
foods may be frozen for four to six months. Be sure to reheat all leftovers to at least 165 F, stirring
to distribute the heat.
Foodborne Illness from Turkey
Although it isn't easy to determine if a particular meal has caused someone to become ill, campylobacter
is the most common cause of diarrheal illness in the U.S. Most people who become ill develop diarrhea,
cramping, abdominal pain and fever within two to five days of eating. The illness typically lasts one
week. In persons with compromised immune systems, campylobacter occasionally spreads to the bloodstream
and causes serious, life-threatening infections. Holiday dinners can be the source of other food borne
illnesses as well.
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