From Fridge to Feast: Food Safety Tips for the Holidays

By Christina Musumeci

This holiday season, make sure to keep you and your loved ones healthy and happy by practicing safe food prep and storage. From turkey to stuffing to everything in between, all foods must be handled appropriately to avoid foodborne illness.

Here are some simple tips for storing, thawing, handling, cooking, and reheating your turkey:

Store 🧊

Keep your turkey frozen until you’re ready to prepare it. Avoid storing it in a cooler or outside in the snow, as this can encourage harmful bacteria to grow and might make you or your loved one sick.

Thaw 🦃

When you’re ready to thaw your turkey, just leave it in the refrigerator in its original wrapping. It usually takes about 24 hours for every 4-5 pounds to thaw completely. After it's thawed, you can keep it in the fridge for up to 2 days; any longer, and it may spoil.

If you’re in a hurry, you can also thaw your turkey in cold water. Please place it in a leakproof plastic bag and submerge it in the sink filled with cold water. Make sure the turkey is completely covered and change the water every 30 minutes. It takes roughly 30 minutes per pound to thaw. Once it's fully thawed, be sure to cook it right away.

You can even use the microwave to thaw your turkey. Just make sure to follow the microwave manufacturer’s instructions!

One last thing to remember about thawing: never thaw your turkey out on the counter! This could create a breeding ground for potentially harmful bacteria! No one wants that at the dinner table!

Handle Turkey 🧼

Remember to wash your hands with soap and water for at least 20 seconds before and after handling raw turkey to keep things safe and hygienic. If you're using a cutting board for the turkey, wash it right after using it, and don’t use it for other foods. Also, wash anything that the raw turkey touched with hot water and soap once you're all done preparing. Keeping it simple helps; everyone stays safe!

Cook 🧑‍🍳

Stuffing is safer when it’s cooked separately from the turkey, so it's best to leave it out of the bird. When roasting your turkey, set the oven to at least 325°F. To make sure it's fully cooked, use a food thermometer to check that the internal temperature reaches at least 165°F, avoiding the bone. Make sure to stick the thermometer:

·       In the thickest part of the breast

·       Where the body and thigh join

·       Where the body and wing join 

For additional help and more information, especially if you are cooking your turkey using another method, such as smoking or frying, follow these guidelines: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-alternate-routes-table#8

Leftovers 🍗

Be sure to pop leftovers into the fridge within 2 hours of cooking. That’s because bacteria called Clostridium perfringens, which is a common cause of food poisoning, can start growing on foods left out at room temperature. The CDC says it can cause symptoms like vomiting and stomach cramps within 6 to 24 hours. So, it’s a good idea to store things like turkey and other meats in the fridge once dinner is over. Also, try to enjoy or freeze your leftovers within 3-4 days, and remember to reheat them to at least 165°F before eating.

⚠️ Dangers of Washing a Raw Turkey:

When you rinse a raw turkey in the sink, some germs might spread to other foods or surfaces. Even if your grandma's recipe suggests rinsing the turkey, the CDC recommends skipping this step altogether because it doesn’t really help and might spread germs. 

Now that we’ve covered the basics for a fun and healthy holiday, remember the most important thing about the holidays is enjoying time with your family, friends, and good food. And just to be sure that you stay calm and collected this holiday season, plan ahead, keep things clean, and don’t stress the small stuff. With a little preparation and these food safety tips in mind, you’ll be ready to turn your fridge into a feast, safely and deliciously, of course.

Happy Eating!