Food Safety Tips for Mouth-Watering and Memorable Thanksgiving Meals
Photo by Alison Marras on Unsplash
The traditional Thanksgiving dinner makes your mouth water—roasted turkey, stuffing, mashed potatoes, gravy, green beans, buttery rolls, corn, cranberry sauce and fresh sweet potato or pumpkin pie. But one thing few people think about when they sit down to savor all the flavors is food poisoning.
According to the Centers for Disease Control and Prevention, incorrectly handling poultry and undercooking turkey or chicken are the most common causes of foodborne illnesses during the holidays.
“Taking time to make sure your holiday meal is properly prepped and cooked can ensure that holiday memories are happy ones and don’t include unwanted hospital visits,” said Virginia State University Cooperative Extension specialist Debra S. Jones. “Keeping everyone safe from foodborne illnesses can be easily accomplished by making sure you practice safe cooking habits, cook foods at proper temperatures and refrigerate leftovers in a timely manner.”
Jones recommends many good resources and tips that can help experienced cooks and beginners practice food safety while preparing their holiday meals.
Here’s some helpful tips to keep in mind in the kitchen this holiday season that will help ensure your festivities are not spoiled by foodborne illnesses.
Start by correctly thawing the turkey. According to the U.S. Department of Agriculture, there are three safe methods for thawing a turkey: in the refrigerator, in cold water or in the microwave. The procedures and thaw times vary depending on the size of the turkey so follow USDA instructions carefully.
Before and after handling raw meat, raw eggs and unwashed vegetables, remember to wash your kitchen countertops, cutting boards, platters, utensils and especially your hands with hot soapy water to deter the spread of bacteria and prevent cross contamination to other dishes, Jones added.
Make sure the turkey is cooked at the right temperature by using a cooking thermometer to ensure the turkey reaches an internal temperature of 165 °F. Butterball recommends the thigh reaches an internal temperature of 180 °F and the breast reaches 170 °F to ensure they are cooked thoroughly. Cold foods should be kept at 40 °F or below.
Once your turkey comes out of the oven, it should be consumed within two hours or go into the refrigerator to be reheated later. Allowing foods to sit at room temperature for longer than two hours increases the chances of bacteria growing and the risk of food poisoning.
These tips will help keep your family safe, and keep them coming back for leftovers.
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