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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Six Questions with General Surgeon Gina Diaz, MD

Both outpatient surgical procedures and those requiring an overnight stay are once again being offered at SVMC. General Surgeon Gina Diaz, MD, answers six questions about resuming surgical procedures safely.

1. How does it feel to be able to, once again, offer all of the procedures you had in the past?

As a surgeon, I like to do surgeries. So, to be honest, it feels wonderful get back to the work I enjoy. From late March through the beginning of May, we were still performing emergency surgeries, so everyone who needed a surgery was able to receive one during that time. But it's good to be back to a mix of scheduled and emergency procedures.

 

2. What types of procedures you perform?

My mentor during training sub-specialized in colon and rectal surgeries, and he passed that expertise and interest on to me. But I decided not to sub-specialize, because I also enjoy doing gall bladders, ulcer surgery, hernias, and the removal of skin lesions, cysts, and melanomas. Dr. Charles Salem and I work as a team on breast cancer surgeries. As a group, we provide thyroid and parathyroid and endocrine surgeries. And I provide colonoscopies. I grew up playing video games, which have a lot in common with colonoscopies, I think.

 

3. What do you like most about your job?

Surgery allows you to fix a problem for a patient right then and there. You don't have to wait 6 months for the problem to get better. You can make a problem go away. It’s very rewarding in that way.

 

4. In general, what additional precautions have been put in place to ensure that care is safe?

As surgeons, our precautionary measures have always been among the most advanced. We have always washed and sanitized many, many times a day. We were accustomed to wearing masks and shields, long before COVID-19. We implemented all of the recommendations from our industry, state, and national health institutions and review them consistently.

The whole team takes and reports their temperature daily. If patients are at risk of COVID-19, we wear N95 masks and can convert the operating room into a negative-pressure room. All of these precautions ensure that we don’t transmit infections to patients and they don't transmit them to us. I feel really good about the precautions that we have put in place.

 

5. What would you like to share with people who postponed care because of COVID-19?

I would share that it is safe to come to the hospital, see your providers, and have surgeries done. Adequate precautions are in place, and they are not going anywhere. We, as a group, feel it's safe. We encourage patients who are apprehensive to ask a lot of questions. We want them to be as comfortable as we are about having their procedure done.

 

6. How do you feel about providing care during this time?

I feel comfortable and safe providing care at this time. The new precautions we have put in place really protect both patients and staff, and the quality of care we provide is as high as ever. 

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