USDA offers Thanksgiving turkey advice

By Aidan Fortune contact

- Last updated on GMT

USDA offers Thanksgiving turkey advice

Related tags: Foodborne illness, Usda

To help ensure the 45 million turkeys consumed in the US this Thanksgiving don’t pose a health risk to consumers, the United States Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) has offered up advice on preparation.

“Turkey and other meat and poultry may contain salmonella and campylobacter that can lead to serious foodborne illness,”​ said acting FSIS administrator Paul Kiecker. “By properly handling and cooking your turkey, you can avoid these harmful pathogens and ensure your family has a safe and healthy Thanksgiving feast.”

The five pieces of advice are:

  • Wash your hands, but not your turkey

Washing your hands before cooking is the simplest way to stop the spread of bacteria, while washing your turkey is the easiest way to spread bacteria all over your kitchen. According to the 2016 Food and Drug Administration Food Safety Survey​, 68% of consumers wash poultry in the kitchen sink, which is not recommended by the USDA. Research shows that washing meat or poultry can splash bacteria around your kitchen by up to three feet, contaminating countertops, towels and other food. Washing doesn’t remove bacteria from the bird. Only cooking the turkey to the correct internal temperature will ensure all bacteria are killed.

  • To stuff or not to stuff

For optimal food safety, do not stuff the turkey. Even if the turkey is cooked to the correct internal temperature, the stuffing inside may not have reached a temperature high enough to kill the bacteria. It is best to cook the stuffing in a separate dish.

  • Take the temperature of the bird

Although there are various ways to cook a turkey, the only way to avoid foodborne illness is to make sure it is cooked to the correct internal temperature as measured by a food thermometer. Take the bird’s temperature in three areas — the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh — make sure all three locations reach 165ºF. If one of those locations does not register at 165ºF, then continue cooking until all three locations reach the correct internal temperature.

  • Follow the two-hour rule

Perishable foods should not be left on the table or countertops for longer than two hours. After two hours, food falls into the danger zone, temperatures between 40-140ºF, where bacteria can rapidly multiply. If that food is then eaten, your guests could get sick. Cut turkey into smaller slices and refrigerate, along with other perishable items, such as potatoes, gravy and vegetables. Leftovers should stay safe in the refrigerator for four days.

  • When in doubt call the USDA Meat and Poultry Hotline

If you have questions about your Thanksgiving dinner, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert. You can also chat live at AskKaren.gov, available from 10am to 6pm EST, Monday through Friday, in English and Spanish.

Related news

Show more

Related products

From trust grows success

From trust grows success

K+G Wetter | 09-Oct-2017 | Data Sheet

The award winning company Wünsch’s Fleischspezialitäten sets new quality standards for meat products – using machines made by K+G Wetter.

Related suppliers