Serving a Safe Thanksgiving Day Dinner

Thanksgiving dinner is a special time of year to enjoy turkey, stuffing, breads, vegetables, deserts and other foods in the company of loved ones. Occasionally, in the rush to prepare for the arrival of lots of family and friends, important food safety practices can go unnoticed.

“It’s very important to remember to be safe with foods, not only when cooking and preparing meals, but also with the handling of leftovers,” said Mary Glassburner, Director of the KDHE Bureau of Consumer Health. “Everyone should try to make sure that our holiday memories don’t include foodborne illness.”

Turkey Preparation
Most raw poultry is already contaminated with campylobacter bacteria at the time of purchase. Washing your hands before and after handling raw turkey will help prevent you from contaminating other foods with raw juices that would otherwise still be on your hands. Keeping counters clean at all times is also important in preventing foodborne illness.

Thawing
The safest way to thaw turkey (and other poultry) is in the refrigerator – 24 hours for each 5 pounds. The original bag should be intact, and the turkey should be placed on the lowest shelf in the refrigerator to reduce the chance of raw juices contaminating other food in the refrigerator. Thawing can also be done safely and more quickly by completely submerging the turkey in a sink filled with 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 or defrost on the kitchen counter – these methods allow the growth of bacteria that can cause foodborne illness.

To stuff or not to stuff?
It is safest to cook the stuffing 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
Proper cooking temperature is the best way to assure safe poultry. Always cook turkey at temperatures of a least 325 F. Slowly cooking turkey or any meat at lower temperatures allows harmful bacterial growth that can cause foodborne illness. Insert a meat thermometer in the thickest portion of the turkey, being careful not to touch bone or the pan. An instant-read thermometer should not 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.

Deep-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. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey that has been deep-fried should be consumed right away.

Turkey Dinner on the Move
If you plan to take your turkey to a friend or relative’s home or anywhere else after it has been cooked, prepare it unstuffed. After it has cooked, carve the meat and refrigerate it immediately, uncovered, in a shallow pan. Cover the turkey after it has cooled. Once you reach your destination, simply reheat the turkey in a baking pan with a small amount of water or broth until it reaches an internal temperature of a least 165 F.

Turkey Leftovers
Do not leave cooked turkey on a counter or in an oven to cool. Refrigerate the leftover turkey immediately. First, slice the turkey or cut it into small pieces, place into shallow pans, and cover after it has cooled. Leftover turkey and stuffing should be used within four 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’s not 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 sometimes spreads to the bloodstream and causes serious, life-threatening infections. Holiday dinners can be the source of other foodborne illnesses as well.

SUMMARY:

• Wash hands thoroughly before preparing food and after handling raw foods.
• Thaw turkey in the refrigerator – 24 hours for each 5 pounds
• Cook turkey to at least 165 F in the thickest part of the bird – use a thermometer
• Hold cold foods at 41 F or below, and hot foods at 140 F or above
• Keep food preparation surfaces clean and sanitized.
• Refrigerate leftovers promptly
• Reheat leftovers to 165 F before serving

Back to KDHE News Release Index