NEWS RELEASE
MICHIGAN DEPARTMENT OF AGRICULTURE AND RURAL DEVELOPMENT
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As Thanksgiving approaches, families across the country are busy planning their holiday meals. While preparing the perfect turkey and all the trimmings can be exciting, food safety is critical to ensure your celebration remains joyful and healthy. Follow these essential tips for a safe and stress-free Thanksgiving.
“Thanksgiving is a time for gathering with family and friends to celebrate and give thanks for the blessings and bounty of the harvest,” said Tim Slawinski, director of the Michigan Department of Agriculture’s Bureau of Food Safety and Animal Health. “As you celebrate, however, it’s important to take a few precautions to keep foodborne illness off your guest list.”
Here are a few simple steps you can take to assure your holiday feast is safe:
Planning Ahead
Preparation: Store your food at the correct temperatures before preparation. Make sure the refrigerator and freezer are set to 40 F or below and 0 F, respectively. Make room for holiday meal items and leftovers by clearing outdated foods from your refrigerator. Make sure your refrigerator shelves and storage drawers are clean by washing and wiping them with hot, soapy water and letting them air dry.
Thawing Your Turkey Safely
The USDA outlines three safe methods for thawing your turkey:
- Refrigerator Thawing: Allow 24 hours for every 4 to 5 pounds of turkey. For example, a 16-pound turkey will take four days to thaw.
- Cold Water Thawing: Submerge the turkey in cold water, changing the water every 30 minutes. Allow 30 minutes per pound.
- Microwave Thawing: Check your microwave’s manual for specific instructions. Cook the turkey immediately after thawing.
Unsafe methods, such as thawing on the counter or in the garage, should be avoided under all circumstances.
Cooking Tips
- Cook to the Right Temperature: Use a food thermometer to ensure your turkey reaches an internal temperature of 165 F. Check the thickest part of the breast, thigh, and stuffing (if cooked inside the turkey).
- Avoid Cross-Contamination: Wash hands, utensils, and cutting boards thoroughly after handling raw meat. Use separate tools for raw and cooked foods.
- Stuffing Safety: Cook stuffing in a separate dish or ensure it reaches 165 F if prepared inside the turkey.
Leftovers Made Safe
- Refrigerate leftovers within two hours of cooking to prevent bacteria growth.
- Store leftovers in small, shallow containers for quick cooling.
- Reheat to 165 F before serving and consume refrigerated leftovers within 3 to 4 days. For longer storage, freeze leftovers and use within 2 to 6 months for best quality.
By following these tips, you can focus on enjoying a delicious Thanksgiving meal without worrying about foodborne illnesses.
For additional food safety tips, visit www.Michigan.gov/foodsafety or the USDA Health and Safety page.
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