Thanksgiving is almost here and while dreaming of buttermilk-brined turkeys, grandma’s stuffing and an excuse to overeat are all highly encouraged, please don’t forget about the importance of food safety.
A delicious dinner can turn into a disaster if bacteria like salmonella, listeria, E. coli or Clostridium perfringens crash the feast. These germs don’t care how long you spend on that gravy-from-scratch or homemade cranberry sauce. They’ll show up uninvited and send your guests home with more than just leftovers.
Handle raw turkey/meat like it’s plotting against you, avoid cross-contamination like your life depends on it and cook everything all the way through. The safer the prep, the sweeter the pie.
Five key tips to keep your Thanksgiving safe and delicious:
#1 Thaw Safely
- Refrigerator: Thaw in the fridge - 24 hours for every 5 pounds.
- Cold Water: Submerge in original wrapper, change water every 30 minutes.
- Microwave: Follow your microwave manual.
- Tip: If your turkey isn’t fully thawed, cold water or microwave methods can finish the job.
#2. Prep with Care
- Raw poultry can spread bacteria to hands, surfaces and utensils.
- Wash hands and surfaces with soap and warm water for at least 20 seconds.
- Do not wash your turkey. It can spread bacteria up to 3 feet.
#3. Stuffing: In or Out?
- Best practice: Cook stuffing separately in a casserole dish.
- If stuffing the bird, do it right before cooking and use a food thermometer.
- Ensure stuffing reaches 165°F to kill harmful bacteria.
#4. Cook Thoroughly
- Fully thaw turkey before cooking.
- Set oven to 325°F or higher.
- Place turkey breast-side up on a wire rack in a shallow pan.
- Use a food thermometer to check: Breast, thigh, wing joint and stuffing 165°F minimum
- Let turkey rest for 20 minutes before carving. Remove stuffing immediately.
#5. Handle Leftovers Quickly
- Refrigerate perishable foods within 2 hours.
- Clostridium perfringens, a common holiday culprit, grows in food left at room temperature and causes vomiting and cramps within 6–24 hours.
Leftovers Storage Guidelines:
Refrigerator (≤ 41°F)
- Cooked turkey, dishes, gravy: 3–4 days
Freezer (≤ 0°F) Storage:
- Plain turkey slices: 4 months
- Turkey with gravy: 6 months
- Stuffing, cooked poultry dishes: 4–6 months
“It’s not something we normally think about, but food safety is really about protecting your entire community,” said Rolando Villareal, EMD Environmental Health Division Chief. “When we handle raw meats, poultry and produce safely, and then store leftovers properly, we are doing our part in preventing the spread of foodborne illnesses that can impact families, friends and neighbors during the holidays.”
For more food safety tips, visit the CDC Food Safety website, check out the Sacramento County Environmental Management Department or call 916-875-8440.