Serving a Safe Thanksgiving Meal

As we gather for Thanksgiving dinner this year to enjoy tasty holiday treats, one very important factor should not go unnoticed: food safety.

“Holidays should be a time spent with friends and family, and it would be terrible to replace those memories with those of a foodborne illness that could have been prevented,” 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. Do not thaw your poultry at room temperature (on the counter).

To stuff or not to stuff?
The safest way to cook stuffing is separate from the turkey. Regardless of whether stuffing is cooked inside or outside the turkey, stuffing must reach an internal temperature of 165°F. If you choose to stuff the turkey, mix the ingredients just prior to filling the cavity and stuff it loosely, to ensure proper cooking temperatures are reached.

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.

Frying Your Turkey
Never leave the hot oil unattended and don't allow children or pets near the cooking area. The fryer should be located for safe operation to reduce the risk of potential fire hazards. Make sure to allow the oil to cool completely before disposing or storing. It is important to immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

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.

SUMMARY:

• Wash hands thoroughly before preparing food and after handling raw foods.
• Thaw turkey in refrigerator, or in sink of cold water changed every 30 min.
• Cook raw meats thoroughly. For poultry, that is at least 165 F in the thickest part of the bird.
• Hold cold foods at 41 F or below, and hot foods at 140 F or above.
• Keep food preparation surfaces clean and sanitized.
• Reheat all leftovers to 165 F
• Properly store leftovers promptly.

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