Thanksgiving food safety tips Published Nov. 14, 2013 By Capt. Heidi Hernandez 66th Medical Squadron Public Health HANSCOM AIR FORCE BASE, Mass. -- Thanksgiving is upon us and with it comes the traditional turkey dinner. However, improper storing, cooking and serving of a turkey can lead to the growth of harmful bacteria, which can cause food-borne illnesses. Safe handling of a turkey and other holiday food is essential to preventing food-borne illness. According to the Centers for Disease Control, nearly 5,000 deaths annually are the result of improperly cooked holiday food. Two primary reasons that result in illnesses 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. Here are some helpful tips to keep your Thanksgiving dinner safe. Tips when shopping: - Buy the turkey one or two days before you cook it. - Bag the turkey and keep separate from fresh produce. Tips for storing: - Store the turkey in the freezer if bought earlier in the month. - Store it in the refrigerator for 24 to 48 hours prior to cooking. - Keep the turkey in original packaging and place in a pan to avoid juices from getting into other produce or food in the refrigerator. Thawing: - Defrost the turkey in the refrigerator at 40 degrees for 24 hours for every four or five pounds before cooking it. - Submerge the turkey in its original package in a pan of cold water enough to cover the turkey. Change the water every 30 minutes and allow 30 minutes of thawing for every pound. - Remove packaging and keep the turkey in a microwave safe pan. Thaw in the microwave oven and then place in the oven to cook. Preparation: - Wash hands with soap and hot water before handling. - Make sure work areas and food contact surfaces are clean and sanitized. - Use a cutting board for meats and a separate cutting board for fruits or 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 and be sure the turkey is completely thawed before cooking. Cooking times vary based on size of turkey, see chart below. - Use a food thermometer to check that the internal temperature of the turkey reaches a minimum of 165 degrees. The food danger zone is between 40 to 140 degrees. 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: Four to eight pounds One and a half to three and a quarter hour Eight to 12 pounds Two and three quarter to three hours 12 to 14 pounds Three to three and three quarter hours 14 to 18 pounds Three and three quarter to four and one quarter hours 18 to 20 pounds Four and one quarter to four and half hours 20 to 24 pounds Four and half to five hours Stuffed turkey cooking times: Eight to 12 pounds Three to three and half hours 12 to 14 pounds Three and a half to four hours 14 to 18 pounds Four to four and a quarter hours 18 to 20 pounds Four and quarter to four and three quarter hours 20 to 24 pounds Four and three quarters to five and one quarter 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. For further information, contact the Public Health Office at 781-225-6259 or 781-225-629uu5. For information on other methods for cooking a turkey, call the U.S. Department of Agriculture Meat and Poultry hotline at 1-888-MPHotline (1-888-674-6854) or TTY: 1-800-674-6854. The Hotline is open on Thanksgiving Day from 8 a.m. to 2 p. m., but closed on other federal holidays. Additional information is available at www.cdc.gov and www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/seasonal-food-safety/seasonal-food-safety.