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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COVID-19 Vaccine for Those Pregnant or Nursing

Here are the facts you need to know to make a good decision about whether or not to recieve the COVID-19 vaccine: 

  • During the COVID-19 pandemic we found out that pregnant women with COVID-19 disease are more likely to get a very severe infection.  According to the Society for Maternal Fetal Medicine, they are three times more likely to have to go to an intensive care unit, two to three times more likely to need advanced life support and a breathing tube, and sadly, they have a small increased risk of death due to COVID-19. They may have worse pregnancy outcomes, such as pregnancy loss, stillbirth, and preterm birth. It is difficult to know yet whether COVID infection causes these outcomes or whether they happened at the same time by chance.
  • Similarly, COVID-19 can cause chronic inflammation, which could decrease fertility in both men and women.
  • The Federal Drug Administration (FDA) has provided Emergency Use Authorization for the COVID-19 vaccine. It is recommended for everyone over the age of 16 who has not had an allergic reaction to the ingredients in the vaccine. Research has shown that the COVID-19 vaccine is 95% effective in preventing COVID-19 as soon as 28 days after the booster vaccine. These agencies directed all their effort to this work, day and night, which is how the vaccine was approved for use so quickly. No steps were skipped. 
  • It is not possible to get COVID infection from the vaccine. The virus is not in the vaccine.  It is like the flu shot, which exposes the body to something that looks like the part of the virus, so our bodies do the natural process of making antibodies to protect against disease. 
  • Many people have minor side effects, like tiredness, fever, muscle pain, headache, and pain where the shot was given. They could last a few days.  A few people feel very unwell. Having symptoms is a sign that the vaccine is working, and antibodies are being made.
  • Pregnant women were not allowed to be part of the research, which is very common for medical research trials. There were no reports of negative outcomes among the trial participants who became pregnant during the trial.
  • The vaccine does use a new technology called mRNA.  Two shots are required 3 weeks apart. Scientists believe that the mRNA can’t get into the placenta or the breast milk. The same kind of technology made vaccine against Ebola disease.  It has been given to pregnant and breastfeeding women.  No problems for mom or baby were found from this vaccine.
  • The vaccine does not cause birth defects or infertility. While the spike proteins on the virus and those found on the cells of the placenta are similar, they do not share enough amino acid sequences for the immune system to become confused.
  • The vaccine should also be offered to those who are breastfeeding/lactating. Like pregnant individuals, those who were breastfeeding were not included in the clinical trials for the vaccine. According to the Society for Maternal Fetal Medicine, the benefits of vaccination outweigh the very small safety concerns, and you do not have to stop breastfeeding because you get the vaccine.

Experts trusted by your providers recommend strongly that pregnant women be encouraged to get the vaccine.  We can’t tell you whether to get the shot, but we trust that you will make the right decision for you and your baby. Here are some points to consider as you decide:

  • How many people are getting sick with COVID-19 in your community?
  • What is your personal risk of getting COVID-19 based on your job or other exposures?
  • What is your risk of getting very sick with COVID-19, and what is the possible harm to your baby? What other medical conditions could increase this risk? Diabetes, being overweight, having lung, kidney, heart or immune illnesses or taking medicine that depresses immune function ( like chemotherapy, methotrexate, prednisone). 
  • Consider how well the vaccine is reported to work. These vaccines work exceedingly well!
  • What are the risks to other people in your household if you get sick, especially if you are living with people at risk for serious illness, like the elderly.
  • How do you feel about the lack of scientific evidence about the vaccine’s safety and effectiveness for pregnant women?
  • How do you feel you would manage the reported side effects of the vaccine?

If you do get the vaccine:

  • Pregnant women who experience fever, either as a result of COVID-19 infector or following vaccination, should take acetaminophen (Tylenol) to treat fever, since a very high fever can harm a baby. A fever is far more likely as a result of COVID-19 infection than it is from vaccination.
  • Your health professional will give you information about enrolling in the V-Safe After Vaccination Health Checker. You can provide feedback on how the vaccine experience went for up to a week following your vaccination and get help with any concerns that may arise.

If you have questions, please ask your OB/GYN.

Whatever you choose, be sure to continue with the important prevention steps like avoiding visits with those outside your household, masking and distancing when in public, and washing your hands frequently.

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