Renee Sweers, Human Sciences Specialist in Food and Health
It’s that time of year! Whether turkey is on the Thanksgiving menu or not, these food safety tips can keep your family and guests safe from getting foodborne illness (food poisoning).
Wash hands every time you cook and throughout the cooking process. Use warm water and soap, scrubbing hands for at 10-15 seconds each time. Wash hands any time they become contaminated or have touched a dirty surface, including before and after handling raw meat, poultry, fish, and eggs.
Keep the kitchen clean. Wash all surfaces with warm soapy water and keep them clean throughout cooking. Take it a step further and sanitize cleaned surfaces with a solution of 1 tsp. chlorine bleach to 1 quart water.
Turkey Safety. Thaw turkey safely. Frozen turkeys should not be thawed on the counter or in hot water. The best way to thaw is in the refrigerator, as this allows slow, safe thawing. Plan for 24 hours for every five pounds of turkey. Turkey can also be thawed in a cold-water bath. Keep the turkey in the original wrapping to avoid cross contamination. Clean sink well before and after using it for thawing. A small turkey can be thawed in the microwave. If the turkey is thawed in cold water or the microwave, cook it immediately after thawing.
Raw poultry can contaminate anything it touches with harmful bacteria. Washing raw poultry is an old practice that can spread raw turkey juices in the kitchen and contaminate other foods, utensils, and countertops. Federal food safety advice has recommended against washing or rinsing raw poultry since 2005, but old habits die hard. A 2020 survey of 3,625 U.S. adults found that 78 percent reported washing or rinsing turkey before cooking it (2020 Porter Novelli Consumer Styles Survey).
Don’t stuff the turkey! The USDA recommends baking stuffing in a separate dish instead of in the turkey cavity. This reduces the risk of cross contamination and the turkey will cook more quickly.
Roast turkey to at least 165°F. Buy a thermometer if needed. The only way to kill harmful bacteria is to cook it to a safe internal temperature. Take the temperature of the turkey in the three thickest places:
•The thickest part of the breast.
•The innermost part of the thigh
•The innermost part of the wing
Follow the Two-Hour Rule. Two hours is the maximum time perishable foods should be in the Temperature Danger Zone of 40-140°F. Bacteria can quickly multiply in this temperature range, which obviously includes room temperature. Make it a priority to put perishable leftovers away quickly after the meal.
Leftovers. Store leftovers in small, shallow containers in the refrigerator. Smaller containers cool more quickly than large deep containers. Aim to use Thanksgiving leftovers by the Monday after Thanksgiving. Freeze for later if you have a larger quantity than what can be used in that time. Reheat leftovers to steaming hot (165°F).
ISU Extension and Outreach AnswerLine is a great resource for all things related to food safety and holiday cooking. Call toll-free at 800-262-3804, Monday through Friday, 9 a.m. to noon or 1 p.m. to 4 p.m. And, be sure to check out their recent blog post on Pumpkin Pie (https://blogs.extension.iastate.edu/answerline/).
Renee Sweers, Human Sciences Specialist in Food and Health
Iowa State University Extension and Outreach
712-276-2157 or rsweers@iastate.edu