Thanksgiving is a time of joy and togetherness, but it's also important to ensure food safety. Hannah Guenther, a rural health Extension educator, shares valuable advice to make your Thanksgiving meal a success from the days leading up to the big day.

Ensure a Safe and Delicious Thanksgiving with These Food Safety Tips

Cleaning the Refrigerator

In the days approaching Thanksgiving, it's crucial to clean out your refrigerator and freezer. This creates ample space for ingredients and leftovers. Food stored in the refrigerator should reach 40 degrees or less to prevent bacteria growth. As Guenther explains, "If the refrigerator is overly crowded, food can't cool down as quickly as it needs to." Make sure you have enough room to thaw proteins in advance and store items before and after the meal.

By keeping your refrigerator clean and organized, you're setting the stage for a safe and enjoyable Thanksgiving. It allows for proper storage and cooling of all the delicious treats that will be prepared.

Safe Thawing of the Turkey

Start thawing your turkey early to ensure it thaws completely. The safest method is to place it in the refrigerator. For a 4- to 12-pound turkey, this can take one to three days, and it takes even longer for larger turkeys. Thawing through is essential to achieve a consistent cook to 165 degrees throughout the entire turkey.

If the inside is frozen while the outside is not, you risk having the outside cooked while the inside remains undercooked. Guenther emphasizes the importance of proper thawing to ensure food safety.

If you don't have time to thaw in the refrigerator, a faster but still safe method is to submerge the turkey completely in cold water and replace the water every 30 minutes. However, Guenther does not recommend thawing in a microwave as it can lead to inconsistent thawing.

Don't Wash the Turkey

One of the most important tips from Guenther is to never wash raw poultry. There is no need to wash raw protein before cooking, and it actually does more harm than good. Washing can increase the risk of cross-contamination due to the water itself.

"That water is going to splash out and can get onto your countertops, dishrags, and soap. All you're doing is spreading germs instead of getting rid of them," Guenther warns. Once the turkey is thawed, it's ready to be seasoned and cooked.

Maintaining Temperature

Hot food should be kept above 140 degrees, and cold food should be kept below 40 degrees. If you're not hosting, use a warming tray, foil, or slow cooker to maintain the appropriate temperature. Guenther advises against leaving food out at room temperature for more than two hours, especially on holidays like Thanksgiving when people tend to graze for long periods.

"Once you're done with one course, put it away. Before it's time for dessert, put away all your leftovers," she says. Washing hands during preparation and before and after the meal is also crucial for food safety.

Storing Leftovers

Most leftovers can be kept in the refrigerator for three to four days, depending on the food. If you have more than you can eat within that time frame, it's best to freeze it. Food kept in the freezer can last for two to six months. When reheating, make sure the food reaches 165 degrees.

Be realistic about the fridge space you have and what you can feasibly eat. By properly storing leftovers, you can enjoy them later and avoid food waste.