Thanksgiving Food Safety
Courtney Carter
/ Categories: WELLNESS, 2024

Thanksgiving Food Safety

As you pull together the menu for next week’s Thanksgiving meal, it's crucial to prioritize food safety to ensure a memorable and illness-free celebration. Proper handling, preparation, and storage techniques will help ensure a worry-free feast that gets remembered for all the right reasons.

Here’s what you need to know:

Thawing

Proper thawing is essential for food safety. The safest method is to thaw your turkey in the refrigerator.

  • Thaw your turkey in the refrigerator.

    • Keep your turkey in its original wrapping and place it in a container before putting it in the refrigerator to prevent turkey juice from dripping on other food.

    • Allow about 24 hours of thawing for each 4 to 5 pounds of turkey.

    • A turkey thawed in the refrigerator can remain in the refrigerator for 1 to 2 days before cooking.

  • Thaw your turkey in cold water.

    • Be sure your turkey is in a leakproof plastic bag before you place it in the sink.

      • The bag will prevent the turkey juice from spreading in the kitchen.

      • The bag also will prevent the turkey from absorbing water, which could make your cooked turkey runny.

    • Completely cover your turkey with cold tap water.

    • Change the water every 30 minutes.

    • Allow about 30 minutes of thawing for each pound of turkey.

    • A turkey thawed in cold water must be cooked immediately after thawing.

  • Thaw your turkey in the microwave.

    • Follow the microwave manufacturer’s instructions for thawing your turkey.

    • A turkey thawed in the microwave must be cooked immediately after thawing.

Never thaw your turkey by leaving it out on the counter. A turkey must thaw at a safe temperature. When a turkey stays out at room temperature for more than 2 hours, its temperature becomes unsafe even if the center is still frozen. Germs can grow rapidly in the “danger zone” between 40°F and 140°F.

Get more information about thawing turkeys.

Preparation

Contrary to popular belief, washing your turkey before cooking is not recommended. This practice can spread bacteria up to three feet away, increasing the risk of cross-contamination.

Instead, focus on proper cooking to eliminate harmful pathogens.

Cooking

To ensure your turkey is thoroughly cooked:

  • Set your oven temperature to at least 325°F.

  • Use a food thermometer to check the internal temperature in three locations: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast.

  • The turkey is safe to eat when all three locations reach 165°F.

Cross-Contamination Prevention

Avoid spreading bacteria by using separate cutting boards, plates, and utensils for raw turkey and ready-to-eat foods.

Clean and sanitize all surfaces that have come in contact with raw poultry, including countertops, sinks, and utensils.

Stuffing Safety

For optimal safety, cook stuffing separately in a baking dish rather than inside the turkey.

If you choose to stuff your turkey, follow these guidelines:

  • Prepare wet and dry ingredients separately and refrigerate until ready to use.

  • Mix ingredients just before filling the turkey cavity.

  • Stuff the turkey loosely, using about 3/4 cup of stuffing per pound.

  • Cook the stuffed turkey immediately in an oven set no lower than 325°F.

Leftover Management

Proper handling of leftovers is crucial to prevent foodborne illness:

  • Refrigerate leftovers within two hours of cooking.

  • Store food in shallow containers to promote rapid cooling.

  • Consume refrigerated leftovers within 3-4 days.

  • For longer storage, freeze leftovers in airtight containers or freezer bags.

Additional Safety Tips

  • Wash your hands thoroughly with soap and warm water for at least 20 seconds before, during, and after food preparation.

  • Use a food thermometer to check the internal temperature of all dishes, including casseroles and reheated items.

  • Keep hot foods hot (above 140°F) and cold foods cold (below 40°F) to avoid the "danger zone" where bacteria multiply rapidly.

  • If you're unsure about the safety of a food item, remember the adage: "When in doubt, throw it out.”

By following these guidelines, you can feel confident you’re sharing a savory and savory meal for all your guests.  

For additional tips on preparing and roasting a turkey—including a roasting time calculator—visit the FDA Turkey Basics website.

 

Russell Carrier is the nutrition and dinning kitchen manager at Southwestern Vermont Medical Center

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5 Questions with the Chair of the Department of Surgery

Malcolm Paine, MD, of SVMC OB/GYN, serves as the chair of the Department of Surgery. We asked him five questions about COVID-19 and how it feels to deliver care right now.

SVMC: What would you like to share with patients at this time?
MP: First, on behalf of the Department of Surgery, I would like to acknowledge how tough it has been for our community members who have been affected by this pandemic. We see such tremendous strength in those who have been ill or lost loved ones to illness and in those who are working hard to get by without a job or while homeschooling their children. We are proud to be part of this community, whose careful social distancing efforts have prevented an unmanageable surge.

We are grateful, too, that as restrictions loosen, we can get back to seeing patients and providing care in a timely way. On the surface, the care may look or feel a little different—everyone will be wearing masks, for instance—but once we get accustomed to the changes, we hope that you will recognize the same level of personalized care we all enjoyed before COVID-19.

SVMC: What are the potential risks associated with postponing care?
MP: There are many types of surgery that can be delayed for a short time, often without any negative repercussions . However, surgery is often for situations that cause pain, and delaying the procedure can result in that pain getting worse or not getting better. Sometimes, there are situations where a minor surgery, if delayed, can turn into a more major or emergency surgery, and the patient can become very sick.

SVMC: In general, what additional precautions have been put in place to ensure that care is safe?
MP: We are absolutely committed to the safety of our patients, staff, and the community. We know how important it is for patients to be able to know and trust that we have their safety in mind at all times. We always want to use the best science and advice from the State to guide our practices. We have put several new measures in place.

We screen all patients and advocates who come to the hospital to make sure they do not have a fever or possible symptoms of COVID-19. All staff also undergo daily screening for fever and symptoms to make sure those looking after patients are healthy. We are also testing all patients with planned surgical procedures for COVID-19. This is performed as an outpatient test at no cost to the patient and increases our confidence that we are not putting patients or staff at increased risk. Patients with a scheduled surgery are encouraged to call ahead if they are feeling unwell, and after surgery, patients will be asked to check for fever for 14 days to make sure they stay healthy.

SVMC: How would patients be notified if COVID risk increased rapidly?
MP: There is always the chance that there may be a new "surge." In that case, a directive to stop elective procedures would likely come from the State. We may also decide, as a hospital, to stop these procedures in order to keep everyone safe. In that case, we would call the patients to let them know that their scheduled case is delayed until the risk decreases.

SVMC: How would you estimate the risk of contracting COVID-19 at the hospital right now?
MP: We are tracking these numbers on a daily basis. With all of these safety measures in place and due to the very low numbers of cases we are seeing in this area at the present time, we estimate this risk is extremely low.

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