As families across the nation prepare for Thanksgiving feasts, the U.S. Department of Agriculture (USDA) is issuing a strong reminder to prioritize food safety.
With millions of turkeys heading to tables, safe handling practices can mean the difference between a joyous holiday and a foodborne illness. “Unsafe handling and undercooking your turkey can cause foodborne illness,” said Dr. Emilio Esteban, USDA Under Secretary for Food Safety.
“To ensure your Thanksgiving meal is wholesome and memorable without the illness, follow the four steps to food safety: clean, separate, cook, and chill.” Dangerous food safety practices to avoid The USDA has outlined seven risky habits that could jeopardize your Thanksgiving meal: Tips for a safe Thanksgiving feast Refrigerator thawing is the safest method, requiring 24 hours for every four to five pounds. A 15-pound turkey, for example, will take about three days to thaw.
For a quicker option, submerge the turkey in cold water, change the water every 30 minutes, and cook it immediately after thawing. Regardless of your cooking method—roasting, frying, or smoking—use a food thermometer to ensure all parts of the turkey reach 165°F. Check the thickest part of the breast, innermost wing, and innermost thigh for accuracy.
Keep raw turkey separate from other foods, and avoid rinsing the bird, as splashing water can spread bacteria around the kitchen. If you choose to rinse, thoroughly clean and sanitize the sink and surrounding surf.
