Thanksgiving Day food safety tips

  • Published
  • 66th Medical Squadron Public Health
HANSCOM AIR FORCE BASE, Mass. --  Thanksgiving will soon be here and with it comes the traditional turkey dinner. It is important to remember that improper storing, cooking and serving of turkey can lead to the growth of harmful bacteria, which can cause food-borne illnesses. Consumers are advised that safe food handling of turkey and other holiday foods is essential in preventing food-borne illness.

According to the Centers for Disease Control, 5,000 deaths occur annually due to improperly cooked holiday food. The two main reasons why people become ill are eating foods that are not thoroughly cooked and improper refrigeration. Cooking foods to high temperatures and proper refrigeration will help stop the growth of disease causing bacteria, which can lead to possible food poisoning. Below are some helpful tips to keep your Thanksgiving Day dinner safe.

For additional information, visit www.cdc.gov or www.fsis.usda.gov/fact_sheets/Seasonal_Food_Safety_Fact_Sheets/index.asp.  

For additional questions, contact the Public Health office at 781-377-1393, 781-377-1331 or 781-377-2095.

Tips for shopping:
- Buy the turkey one to two days before cooking it
- Bag turkey and keep separate from fresh produce

Storing procedures:
- Store turkey in the freezer if bought earlier in the month
- Store in refrigerator 24 to 48 hours prior to cooking
- Keep turkey in original packaging and place in a pan to avoid juices from getting into other produce or food in the refrigerator

Three safe thawing procedures:
- Defrost turkey in the refrigerator at 40 degrees F for 24 hours for every four to five pounds before cooking it.
- Submerge turkey in its original package in a pan of cold water. Change the water every 30 minutes and allow 30 minutes of thawing for every pound.
- Remove any packaging and keep turkey in a microwave safe pan. Thaw in microwave oven and then place in the oven to cook.

Food preparation:
- Wash hands with soap and hot water
- Make sure working areas and food contact surfaces are clean and sanitized
- Use a cutting board for meats and a separate cutting board for fruits and vegetables
- Keep raw foods away from vegetables and side dishes that do not need to be cooked
- Set the oven temperature no lower than 325 degrees F and be sure the turkey is completely thawed before cooking.
- Use a food thermometer to check that the internal temperature of the turkey reaches a minimum of 165 degrees F.
- The food danger zone is between 40 and 140 degrees F. Foods should remain either below or above these temperatures.
- The turkey should stand for 20 minutes before removing all stuffing from the cavity and carving the meat.

Unstuffed turkey cooking times:
4 to 8 pounds 1 ½ to 3 ¼ hours
8 to 12 pounds 2 ¾ to 3 hours
12 to 14 pounds 3 to 3 ¾ hours
14 to 18 pounds 3 ¾ to 4 ¼ hours
18 to 20 pounds 4 ¼ to 4 ½ hours
20 to 24 pounds 4 ½ to 5 hours

Stuffed turkey cooking times:
8 to 12 pounds 3 to 3 ½ hours
12 to 14 pounds 3 ½ to 4 hours
14 to 18 pounds 4 to 4 ¼ hours
18 to 20 pounds 4 ¼ to 4 ¾ hours
20 to 24 pounds 4 ¾ to 5 ¼ hours

Storing leftovers:
- Store leftovers within two hours after serving
- Use shallow storage containers
- Store leftovers in the refrigerator if planning on eating within three days. Keep food in freezer for longer storage time.
- All leftovers should be reheated to 165 degrees F