How to Safely Thaw, Stuff and Cook Your Thanksgiving Turkey

The U.S. Department of Agriculture (USDA) reports that approximately 45 million turkeys are cooked and eaten on Thanksgiving Day every year. That number closely mirrors the number of reported foodborne illness cases every year in the U.S. – 48 million. Although not every case of foodborne illness is caused by eating a contaminated turkey, raw poultry does carry a higher risk of contamination than other types of foods. Protein-rich foods, such as turkey, are prime breeding grounds for harmful bacteria, which use protein as a nutrient source. 

Regardless of your cooking level, following a few simple turkey preparation tips can reduce your chances of suffering a serious foodborne illness. The Food Safety and Inspection Service, a division of the USDA, has provided the following turkey preparation tips:

• Do not buy pre-stuffed fresh turkeys. Harmful bacteria can multiply rapidly in moist stuffing.
• Fresh turkeys should not be purchased any earlier than one to two days before eating and must be kept refrigerated until ready to cook.
• Frozen turkeys should be kept frozen until ready to thaw.
• Frozen turkeys can be thawed in the microwave, refrigerator or by submersing in cold water.
• Always wash hands, utensils or any other surface that comes in contact with a raw turkey thoroughly.
• Set oven temperature to 325˚ or higher (never lower) when roasting a turkey.
• For optimum safety, stuffing should not be placed in the turkey.
• If choosing to stuff a turkey, keep wet and dry ingredients separate until placing turkey in oven.
• Turkey is safe when cooked to an internal temperature of 165˚. Even if your turkey has a pop-up thermometer, it is highly recommended the internal temperature be checked with a meat thermometer.

Leftovers are as much of a Thanksgiving tradition as the turkey itself; however, turkey that is not safely stored can also cause serious foodborne illnesses. If a turkey is left out at room temperature for more than two hours, the turkey should be discarded. In temperatures above 90˚, turkey meat should be discarded after sitting out at room temperature for more than one hour. When refrigerating, divide turkey meat into smaller portions to allow for faster cooling. Use refrigerated turkey within three to four days of cooking.

As a Carlsbad personal injury lawyer, I have seen the consequences of improper food preparation, storage and handling. During the busy holiday season, I urge consumers to take the time to properly prepare foods and stay on top of recalls that may affect their favorite foods. By following just a few simple steps, Carlsbad residents can help make their Thanksgiving holiday a healthy and happy one.

For more information regarding food safety, consumers can call the USDA Meat and Poultry Hotline at (888) 674-6854 or visit the Center for Disease Control and Prevention website. For information regarding food recalls, visit the Food and Drug Administration website.