Seven tips for a safe Thanksgiving dinner

Submitted by the Georgia Department of Community Health

ATLANTA – Before the aromas of the holiday circle your kitchen, and your family and friends gather ‘round the dinner table, take a minute this holiday to be mindful of a few food safety tips. These tips will help ensure safe preparation and a healthy dinner for you and your family.

1. Clean hands and surfaces – Wash hands with soap and warm, running water for at least 20 seconds before and after handling raw poultry. Wash utensils, cutting boards, and thermometers between uses. Sanitize all countertops and cutting boards using a solution of 1 tablespoon unscented chlorine bleach per gallon of water between raw and ready to eat foods.

2. Separate raw poultry from ready to eat food – Keep raw poultry and its juices away from ready to eat foods. If possible, use separate cutting boards and utensils for fresh produce and raw poultry to eliminate the potential for cross-contamination. Cross-contamination occurs when bacteria are spread from one food product to another.

3. Refrigerate leftovers – Divide leftovers into smaller portions in shallow containers to cool quickly in the refrigerator. Store leftovers in the refrigerator at 41°F or lower for up to 3 to 4 days for turkey, stuffing and gravy. Recommended safe cooling procedures are to cool first from 135°F to 70°F within 2 hours and then from 70°F to 41°F in an additional 4 hours for a maximum cooling time of six hours.

4. Cook turkey and stuffing to proper temperatures – A cooked whole turkey is safe at a minimum internal temperature of 165°F throughout the turkey and stuffing. Keep a food thermometer handy to ensure proper temperatures are achieved. The internal temperature should be checked in the innermost part of the thigh, wing, the thickest part of the breast and the stuffing with your thermometer.

5. Thaw safely – There are three ways to safely thaw your turkey; 1.) in the refrigerator at 41°F or below, 2.) in cold water, or 3.) in the microwave oven. The turkey should be cooked immediately after thawing. For thawing under refrigeration, allow an additional 24 hours for every 4 to 5 pounds your turkey weighs. Do not thaw on the counter. Thawing at room temperature increases the risk of bacteria growth.

6. Look for mark of inspection on pre-stuffed turkeys – The USDA recommends only purchasing frozen pre-stuffed turkeys that have a USDA or state inspection mark. These turkeys are safe because they have been processed under controlled conditions. DO NOT THAW pre-stuffed turkeys before cooking. They should be cooked from the frozen state with careful consideration to follow the package directions for proper handling and cooking.

7. Holding the turkey at safety temperatures prior to serving – Insert a cooking or meat thermometer inside the inner thigh area of the breast of the turkey (careful not to touch the bone) and lower oven temperature (read thermometer packaging to ensure that it is safe to withstand oven temperatures). Make sure that the temperature of the turkey does not drop below 140°F during holding time. It is recommended that the turkey remain covered during holding time so it does not dry out.

By following these few easy tips to safely prepare your Thanksgiving turkey, your risk of food-borne illness from your holiday meal is greatly reduced, allowing you and your guest to have a safer, healthier Thanksgiving dinner.

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