In all the excitement and chaos of putting on a large spread for family and friends, it’s easy to misjudge and take turkey out of the oven before it is fully cooked, or forget how long food has been left out at room temperature.
Build these basic, food safety steps into your holiday food prep routine to keep your family healthy and safe this holiday season.
And if you're wondering if it's too late to defrost a 20-pound turkey in time for Thanksgiving dinner tomorrow the answer is yes.
Basic steps to preventing most food poisonings:
- Wash your hands before you handle any food.
- Clean utensils, counter tops and dishes in hot soapy water between each step in food preparation.
- Towels and wash cloths should be laundered regularly, as bacteria can linger.
Keep hot foods hot and cold foods cold:
Cook meat, poultry and eggs thoroughly. Using a thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria: 145°F for fresh pork and ham, 160°F for ground meats, and 165°F for all poultry. Eggs should be cooked until the yolk is firm. Maintain hot cooked food at 140 degrees F or above. When reheating cooked food, reheat to 165 degrees F.
When preparing a turkey:
- Thaw the turkey in the refrigerator. A 20-pound bird takes two to three days to defrost. Be sure the turkey has no ice in the cavity before preparation.
- If you plan to cook your stuffing in the turkey, do not stuff bird until you are ready to cook.
- Insert a meat thermometer into the center of the thickest part of the thigh, breast or stuffing. Temperatures should register an internal temperature of 165 degrees F for turkey and stuffing.
- After the meal, refrigerate leftovers immediately in small containers. Do not allow foods to sit several hours at room temperature. Refrigerate stuffing and other items separately from the bird.
- It is important to serve leftovers either very cold (directly from the refrigerator) or very hot (at least 165 degrees F).
Avoid foods such as raw oysters, egg drinks, mousse or bread pudding, unless made with pasteurized eggs or an egg substitute. Soft-boiled eggs and rare or medium hamburger can harbor bacteria that cause food poisoning. It is important that young children, the elderly, pregnant women and those who are ill, or whose immune systems are compromised, do not eat raw or undercooked animal products or raw oysters unless they have consulted their physicians.