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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Resuming Regular Care

So many important medical appointments were booked for March and April and canceled during the height of the pandemic. Now we are beginning to refocus on the fact that skipping appointments, even if you are feeling well now, could become harmful.

One important group of patients that we are eager to see are those with serious chronic conditions. These diseases require patients to see their primary care provider or a specialist at least once a year and sometimes far more frequently than that. Those with heart failure, kidney disease, diabetes, high blood pressure, and chronic obstructive pulmonary disease, for instance, all require regular contact with your provider.

Another group of patients we'd like to see are those with new medical concerns. We know that new medical concerns don't stop during a pandemic. Some conditions, like depression and anxiety, are far more prevalent during a pandemic than before. In many cases, new conditions are easiest to treat when patients first notice symptoms, and delaying care for these conditions can be dangerous.

Even regular care for those who are healthy is as important as ever. Other diseases—cancer in particular—haven't gone away. So, if you would normally be getting a screening such as a colonoscopy or mammogram, it's time to schedule an appointment. Many cancers can be detected and treated early with better outcomes. We can only expect those good results, if people are screened.

For children, regular vaccines are very important. If a big portion of the population neglects to get important childhood vaccines on schedule, we may be susceptible to outbreaks of measles or whooping cough.

There are many steps we have taken to improve safety for those seeking medical care. The first one is the availability of telemedicine. If the condition you are seeking treatment for does not require diagnostics or a physical exam, your provider can meet you virtually using any Internet-enabled device or over the phone. See details here.

If you do need to come to the office, you will notice check-ins at entrances, where staff check patients and visitors for respiratory symptoms and ensure that all are masked. You'll also notice efforts to space the waiting rooms to improve social distancing.

So how do you get the care you need?

  • If you have a primary care provider, call in to see what you may have missed during the pandemic. Did you miss an appointment to manage a chronic condition? Also share any new health concerns you have and check that you and your family members are up to date on all of your screenings and vaccinations.
  • If you don’t have a regular doctor, it makes sense to get one now. Locally, call the find-a-provider line at 802-447-5007 for a directory of practices that are accepting new patients.
  • Those with time-sensitive medical needs can use ExpressCare, a walk-in clinic, on the hospital campus in Bennington. Be sure to call ahead to 802-440-4077 if you have respiratory symptoms.
  • For Emergency Care, always come directly to the SVMC Emergency Department.

Most off all, we want our patients to know that we are here for them. There is no longer a need to delay medical care, whether for known conditions, new concerns, or preventive care. In every step we take, we are protecting patients against COVID-19 and helping patients with all of their other medical needs, too.

Bob Schwartz, MD, is associate medical director of Dartmouth- Hitchcock Putnam Physicians at Southwestern Vermont Medical Center in Bennington and a family medicine physician at SVMC Northshire Campus in Manchester.

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