Safe Thanksgiving Food Preparation Tips

The holidays are upon us, a time when many Americans accustomed to simpler meals prepare elaborate feasts.

This isn’t easy. Food poisoning outbreaks increase in November and December, according to the CDC. Undercooked stuffing and contaminated gravy from holiday gatherings have caused illness and even death, CDC investigations reveal.

Preparing large meals safely can be challenging for infrequent cooks, notes Donald Schaffner, a Rutgers University food science expert.

“Cooking and cooling take longer with large quantities of food,” explains Schaffner, co-host of the “Risky or Not?” food safety podcast.

Schaffner and fellow co-host Benjamin Chapman, a North Carolina State University food scientist, offer tips for safe and festive holiday meals.

Preparing the Turkey

Nearly 90% of U.S. households plan to serve turkey this Thanksgiving, per Butterball.

Raw turkey contains bacteria like salmonella and campylobacter, requiring careful handling to prevent contamination of surfaces.

Frozen turkeys need thawing. Methods include refrigeration, microwave, or cold water, but each presents risks, cautions Schaffner.

Refrigerator thawing takes roughly 24 hours per 4-5 pounds, according to the USDA. Microwave or cold water methods require immediate cooking. Consult the USDA for detailed safe handling guidelines.

Do not wash the turkey. Rinsing spreads bacteria, explains Chapman.

“Spray from rinsing contaminates the kitchen,” he states.

Instead, pat the turkey dry with disposable paper towels or a sanitized kitchen towel.

Roasting

Turkey must reach 165°F internally. A digital thermometer inserted into the thickest part of the thigh (avoiding the bone) is best.

Don’t rely on pop-up thermometers; research shows they can activate prematurely.

Don’t judge doneness by browning, pinkness of meat, or clear juices.

“These are unreliable temperature indicators,” Chapman points out.

Side Dishes and Leftovers

Proper handling of side dishes is crucial. Avoid the “danger zone” (40-140°F) where bacteria thrive.

Keep hot foods hot and cold foods cold; refrigerate promptly, says Schaffner.

“Refrigerate leftovers within two hours,” he advises.

Refrigerate dense foods like sliced turkey and gravy in shallow containers for faster cooling. Schaffner’s research indicates 2-inch depths minimize bacterial growth.

Kitchen Hygiene

Thorough cleaning prevents food poisoning.

Wash hands before and after handling raw poultry. Use separate utensils for raw meat and fresh produce.

Clean contaminated surfaces with soap and water, then sanitize with disinfectant.

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The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group. The AP is solely responsible for all content.

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