Public Health offers Thanksgiving food safety tips

As you celebrate the Thanksgiving Holiday, the Division of Environmental Health (DEH) of the Department of Public Health and Social Services wants to share some tips to prepare your holiday turkey safely.

Thanksgiving foods such as Turkey may contain germs, such as  Salmonella, Clostridium perfringens, and Campylobacter, which can make you and your family sick with vomiting, diarrhea, and other  symptoms.  Thus, special care must be taken to ensure safe food handling practices. 

The following tips can also be applied when preparing other raw meats and foods any day of the year. Let's make Thanksgiving memorable for all the right reasons!

Clean and Separate

Keep everything clean and prevent cross-contamination.

• Wash hands with soap and water for 20 seconds before and after handling any food.
• Washing turkey, or other raw meats and poultry, can spread germs to other food; so, it is not recommended, but if you decide to wash raw turkey, immediately clean and thoroughly sanitize the sink and surrounding area.
• Keep raw eggs, turkey, and their juices away from foods that won't be cooked.
• Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing raw turkey and before you prepare the next item.
• Consider using one cutting board only for foods that will be cooked (such as raw turkey) and another one for foods that will not be cooked (such as fruits and vegetables).

Thaw Turkey the Safe Way

Never thaw your turkey, or other meats, by leaving it out on the counter. Use one of the following methods instead:

• Refrigerator Thawing: Keep the turkey in its original wrapping, place it in a container to catch any juices, and allow about 24 hours of thawing for every 4 to 5 pounds.  It can remain in the refrigerator for 1 to 2 days after thawing (be sure it is at the bottom of the refrigerator to ensure the juices don’t leak onto other items, and to help in preventing cross contamination).
• Cold Water Thawing:Use a leakproof plastic bag to prevent juice leakage and water absorption.  Submerge the turkey in cold water, changing the water every 30 minutes.  Allow 30 minutes of thawing per pound.  Cook immediately after thawing.
• Microwave Thawing:Follow the manufacturer’s instructions and cook the turkey immediately after thawing.

Use Care with Stuffing

• For a delicious and safe Thanksgiving feast, make sure your stuffing reaches a minimum temperature of165ºF! Cook stuffing in a casserole dish instead of inside your turkey to ensure that it is thoroughly cooked.  

Ready to Roast the Perfect Turkey?

• Preheat your oven to at least 325°F and place your fully thawed turkey in a roasting pan that is 2 to 2.5 inches deep.  Cooking times will vary based on the turkey’s weight and whether it's stuffed. You may refer to the U.S. Department of Agriculture website https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table#20for approximate cooking times.
• To ensure safety, use a food thermometer to check that your turkey reaches an internal temperature of 165°F.  Insert the thermometer in three key spots: the thickest part of the breast, where the body and thigh meet, and where the body and wing connect.  Even if your turkey has a pop-up timer, a thermometer is your best bet for a perfectly cooked bird.  

Take Care of Leftovers

• Refrigerate leftovers at 40°F or colder within two hours of cooking.
• If you are refrigerating a big cut of meat, such as a turkey or roast, cut it into smaller pieces so they cool quickly.
• Eat cooked turkey and dishes made with it, such as soup or a casserole, within 3 to 4 days.  Freeze leftovers to store them for longer.
• Reheat all leftovers to at least 165°F before serving or eating.

For more information, please follow the DEH on Facebook at GuamDEH and/or on Instagram at guam_deh.  You may also contact the DEH’s Food Safety Program at (671) 300-9579 or visit our webpage at www.dphss.guam.gov.