Keep Food Safety in Mind this Thanksgiving

Turkey is the most popular dish during Thanksgiving celebrations, yet there are many inexperienced cooks who will be in the kitchen. The U.S. Department of Agriculture (USDA) is encouraging consumers to practice food safety throughout the entire Thanksgiving process, from the grocery store to the dining table.

“On the most popular food holiday of the year, we’re reminding consumers to follow safe food handling practices starting at the grocery store and going all the way through enjoying your leftovers,” said Under Secretary for Food Safety Dr. Emilio Esteban. “Following these basic steps can help keep your family and friends safe this holiday season.”

To keep your Thanksgiving food safe, follow this guide:

Shopping

• Bacteria can multiply to dangerous levels if perishables, like turkey, are left in the Danger Zone (temperatures between 40 F and 140 F) for too long. Pick up your turkey and other perishable products at the end of your grocery shopping so they stay cold as long as possible. Pack perishables in insulated bags with cold sources if the commute home is longer than an hour and place them in the refrigerator as soon as you get home.
• Make sure the packaging of your turkey is not torn or leaking. Juices from raw poultry can cause cross-contamination of harmful bacteria that can get you sick. Place turkey, and other raw meat products, in plastic bags and in a separate part of your shopping cart to prevent harmful bacteria from spreading.

Thawing

A frozen turkey can be safely thawed in the refrigerator or in cold water:

• When thawing in a refrigerator at 40 F or below, allow roughly 24 hours for every 4 to 5 pounds. Consider putting the turkey in a container or dish to contain juices that may leak.
• When thawing in cold water, allow roughly 30 minutes per pound. Submerge the wrapped turkey into the cold water and change the water every 30 minutes until the turkey is fully thawed. Once thawed, cook the turkey immediately.