Serve up your Thanksgiving meal without the risk of food poisoning.
Prevent the Spread of Germs
Wash Your Hands
- Wash your hands with soap and water for at least 20 seconds before, during, and after food preparation and after using the bathroom or changing diapers.
Prevent Cross-Contamination
- Keep raw turkey and its juices separate from foods that won’t be cooked while shopping in the store, when storing in the refrigerator at home, and while preparing meals.
- Use one cutting board for raw turkey and a separate cutting board for food that won’t be cooked such as raw fruits and vegetables.
- Never place cooked food or fresh produce on a plate, cutting board, or other surface that held raw turkey.
- Wash all cutting boards, utensils, dishes, and countertops with hot soapy water after preparing raw turkey.
Prepare Your Turkey Properly
Take the proper amount of time to thaw your turkey.
- Refrigerator method (recommended): 24 hours for every four to five pounds.
- Cold-water bath method: 30 minutes per pound.
- Microwave method: follow instructions in the owner’s manual.
- Never thaw turkey by leaving it on the counter at room temperature.
Do not wash your turkey.
- Washing or rinsing any meat or poultry is not recommended.
- Washing can actually increase the risk you will spread germs to other foods you’re preparing.
Cook your turkey to the correct temperature.
- Turkey is done cooking when a minimum internal temperature of 165°F is reached.
- Use a food thermometer to check:
- Thickest part of the breast.
- Innermost part of the thigh.
- Innermost part of the wing.
- If stuffed, make sure the innermost part of the stuffing also reaches 165°F.
Be Smart About Leftovers
Use the Two-Hour Rule
- Refrigerate leftovers within two hours of cooking or coming out of the refrigerator.
- Discard any foods that sat out for more than two hours at room temperature.
- After two hours, perishable food enters the Danger Zone (between 40°F to 140°F) where bacteria can multiply quickly and cause the food to become unsafe.
Handle Leftovers in the Properly
- Store leftover food in small, shallow containers in the refrigerator or freezer.
- Shallow containers help cool leftovers more quickly than large containers.
- Leftovers can be safely eaten when stored in the refrigerator for up to four days (or, in other words, until the Monday after Thanksgiving).
- Leftovers stored in the freezer will be of the best quality when consumed within two to six months.
- When reheating leftovers in the microwave oven, cover and rotate the food to make sure food is reheated evenly.
- Use a food thermometer to check the internal temperature of food is 165°F.