With Thanksgiving just around the corner, it is time to start thinking about preparing the star of the dinner table: the turkey. Safely getting the turkey ready to take the main stage is simple but takes a little planning.
Rebecca Catalena, an Alabama Extension food safety and quality agent at Auburn University, said properly thawing a turkey can take several days, depending on its weight. The larger the turkey, the more time people need to set aside for thawing.
“As a general rule, allow 24 hours of thawing time in the refrigerator for every 4 to 5 pounds of turkey,” Catalena said. “This slow, consistent thawing process maintains the turkey’s safe temperature throughout and helps prevent the growth of harmful bacteria.”
Start the thawing process by putting the turkey in a leakproof container or tray and placing it on the bottom shelf of the refrigerator. This will collect juices as the bird thaws and prevent cross contamination.
Once a turkey is fully thawed, there are a few things to keep in mind when preparing to cook it. Catalena said people should never rinse it or any other poultry.
“Rinsing the turkey can further spread bacteria to other surfaces through the splashing water,” she said. “Any bacteria will be destroyed by properly cooking the turkey to an internal temperature of 165 degrees Fahrenheit.”
It is also important to reduce the risk of other cross contamination by keeping the food preparation area clean. People need to wash their hands with warm water and soap for at least 20 seconds before and after handling the raw turkey. Also, always use separate cutting boards and utensils for raw meats, and clean and sanitize any surface or item that the raw meat encounters.
One of the big Thanksgiving discussions each year is the great stuffing–dressing debate. The main differences between these two side dishes come down to the region of the country and cooking method. People in the northern U.S. more often use the term “stuffing,” while people in the southern U.S. use “dressing.” As the name signifies, stuffing is stuffed inside the turkey cavity to cook along with the turkey. Dressing, on the other hand, is prepared and cooked separately in a baking dish.
From a food safety perspective, Catalena said the dressing cooking method is the safest. “Dressing has a safer cooking method because it is easier to avoid the risk of it being undercooked,” Catalena said. “If you do choose to stuff a turkey, stuff it loosely just before roasting. Use a food thermometer to make sure the center of the stuffing reaches 165 degrees Fahrenheit to kill bacteria.”
When the perfectly roasted turkey and side dishes are ready to hit the table, there are a few more food safety things to keep in mind. Always serve food with clean utensils and on clean platters and dishes to avoid transferring bacteria from raw ingredients. While raw meat is a main item of concern, raw fruits and vegetables can also transfer harmful bacteria.
When serving the food, Catalena said perishable foods — such as meat, dairy, cooked vegetables and casseroles — should not sit out for more than two hours. “To keep foods safe for a longer period, people can use chafing dishes, slow cookers or warming trays to keep hot foods at 140 degrees Fahrenheit or higher,” Catalena said. “For cold foods, use coolers with ice packs or place serving dishes in a bed of ice to keep them at 40 degrees Fahrenheit or lower.”
By following these precautions, people can keep harmful bacteria out of their Thanksgiving dinner. For more helpful information on preparing the Thanksgiving turkey, check out the Extension Briefs, “Ultimate Guide to Preparing the Thanksgiving Turkey” and “Turkey Trouble? What to Do When Your Bird Isn’t Ready on Time.” Find both of these at aces.edu.
