As Christmas approaches, families across the country are preparing festive meals with turkey, ham and other holiday favorites. However, food safety experts warn that improper thawing, cooking and food handling practices could make the celebrations a health hazard. By following a few simple guidelines from the U.
S. Department of Agriculture, you can keep your loved ones safe and ensure your holiday meal is both delicious and risk-free. Thawing your turkey safely The most common food safety mistake people make during the holidays is thawing their turkey incorrectly.
The USDA stresses that thawing a turkey on the kitchen counter is unsafe because the outer layers of the bird can quickly enter the Danger Zone — 40 degrees F to 140 degrees F — where bacteria like Salmonella multiply rapidly. The USDA recommends three safe methods for thawing a turkey: Regardless of the method, never thaw a turkey in hot water, on the counter, or in the garage, as these methods create ideal conditions for harmful bacteria to grow. Cooking turkey to the right temperature When it comes to cooking your turkey, temperature is everything.
Slow-cooking a turkey overnight at low temperatures is unsafe because it allows harmful bacteria to survive and multiply. Instead, roast your turkey at a temperature no lower than 325 degrees F, and always use a food thermometer to ensure it reaches a safe internal temperature of 165 degrees F. Check the temperature in three key spots: the thickest part of the brea.