As the holidays draw near, family dinners become a central focus, with the turkey taking center stage during Thanksgiving. The Mid-Ohio Valley Health Department's Environmental Health department is here to share essential food safety guidelines to ensure a safe and enjoyable holiday feast. Ensure a Safe Thanksgiving with These Food Safety Tips
Thawing the Turkey
Turkeys should be thawed in the refrigerator, with 24 hours required for every 5 pounds. An alternative is a cold water bath, which takes 30 minutes per pound. It's crucial to avoid thawing the turkey in hot water or leaving it on the counter. This proper thawing method helps prevent the growth of harmful bacteria and ensures the turkey is safe to cook. 2: Thawing the turkey correctly is the first step in ensuring a safe Thanksgiving dinner. By following these guidelines, you can avoid the risk of uneven cooking and foodborne illnesses. Remember, taking the time to thaw the turkey properly is an investment in the health and well-being of your family.Cooking the Turkey
When it comes to cooking the turkey, it's best to cook it breast-side up at a minimum of 325 degrees. If using an oven bag, be sure to follow the manufacturer's instructions for the cooking time. Different-sized turkeys have approximate cooking times: an 8-12 pound turkey takes 1 1/2 to 2 hours, a 12-16 pound turkey requires 2 to 2 1/2 hours, a 16-20 pound turkey needs 2 1/2 to 3 hours, and a 20-24 pound turkey takes 3 to 3 1/2 hours. The most important thing is to ensure that the turkey reaches a temperature of 165 degrees as measured by a food thermometer. Check the temperature in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. 2: Cooking the turkey to the proper temperature is crucial for food safety. Using a food thermometer is the best way to ensure that the turkey is cooked through and free from harmful bacteria. By following these cooking guidelines, you can enjoy a delicious and safe Thanksgiving turkey.Stuffing and Leftovers
Stuffing the turkey is not recommended as it takes longer to cook to the proper temperature of 165 degrees for both the bird and the stuffing. It's better to cook the stuffing in a separate dish. After cooking, refrigerate leftovers within 2 hours to prevent food poisoning. Cut the turkey into smaller pieces to cool quickly. Use leftover turkey and any dishes made with it within 3 days. If you need to store the turkey for longer, freeze it. When reheating leftovers, make sure to heat them to at least 165 degrees. 2: Proper handling of leftovers is essential to prevent foodborne illnesses. By following these guidelines for stuffing and leftovers, you can enjoy the delicious flavors of Thanksgiving for days to come while keeping your family safe.For more information, call the United States Department of Agriculture Meat and Poultry Hotline from 10 a.m. to 6 p.m. Monday-Friday at 1-888-674-6854. A live chat will be held from 8 a.m. to 2 p.m. on Thanksgiving Day at ask.usda.gov. Got to www.movhd.com/gobble for more Thanksgiving food and fire safety tips while cooking.
