Make Thanksgiving a Fond Memory – Not a Trip to the Emergency Room

Happy Thanksgiving from Food Safety Basics, LLC! With the hustle and bustle of the upcoming holidays, we need to remind ourselves that practicing food safety is the key to having a healthy and happy holiday. Don’t let foodborne illness ruin your feast!

In the days leading up to Thanksgiving or Christmas, plan ahead. Start thawing that turkey in the refrigerator several days ahead of the date that you plan to serve it. If you have forgotten, you can thaw your bird in the sink under cold running water. Do not let it sit out on the counter! Make sure that you read and follow the thawing instructions on the package.

Cakes, pies, and other deserts can be made ahead of the big day. This takes some of the stress out of the preparations and allows you more time to mingle with your guests. Not all pies need to be refrigerated, and unless it is dairy or contains eggs, such as cheesecake, pumpkin or cream pies, you can leave them safely out on the counter. Apple and cherry pies can be stored on the counter at room temperature for one to two days. They will last up to seven days refrigerated. According to the USDA, cream, chiffon, pumpkin and pecan pies, or anything that contains eggs, should be refrigerated after baking once they have cooled down. If you have purchased your pies from the store or a bakery, they may contain preservatives that will help the pie last a little longer. Check the packaging or consult the bakery where the food was purchased for more information (1). If pie isn’t your thing, try something new, like cookies, lemon bars or puddings for dessert.

When the big day arrives, prepare your newly thawed, refrigerated turkey, being careful not to cross contaminate the preparation area with any juices that the turkey contains. Raw turkey may contain salmonella, so make sure to wash your hands and utensils thoroughly before, during and after preparation. Stuffing your turkey might seem like a time saver, but for safety’s sake, prepare your stuffing or dressing separately. Stuffing your bird allows for uneven cooking of both the stuffing and the turkey. Once again, this is a salmonella hazard because the temperature of the bird and or the stuffing will not reach 165 ° uniformly, allowing the salmonella bacteria to grow. If you are worried that your bird might be dry, here is a tip that I use to ensure a nicely browned bird that is still juicy. Spray your pan with a nonstick spray coating the pan liberally. Place your turkey into the pan and add your seasonings that you normally use or just poultry seasoning, if you prefer. Once you have seasoned the turkey, spray the cavity and the outside of the bird with the nonstick coating spray. Bake as directed on the package.

Make sure that you use a food thermometer to check the internal temperature of your turkey, ham, or whatever meat you choose for your holiday meal. Always cook your meat to the internal temperature recommended by the USDA. The chart can be found here: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart.

Relish trays, vegetables, sweet potatoes, and mashed potatoes can be made ahead and warmed up prior to serving. There is no shame in using store bought mashed potatoes, green bean casserole, or macaroni and cheese if it helps to combat the holiday stress. Make sure that any side dishes that are pre-prepared stay refrigerated until it is time for dinner.

Once your meal has been devoured, and everyone has had their fill, be sure to refrigerate any leftovers. Using small containers is better than using large containers for items that have been cooked and are still warm. This allows for cooling to safe temperatures to happen more quickly. If your guests are taking plates home with them or you are saving a plate for someone who could not be at the dinner, make sure that they are covered and refrigerated until they can be delivered, or your guests depart. You want the holiday to be remembered for the good food and fabulous company, not because people contracted a foodborne illness and had to go to the hospital.

We at Food Safety Basics, LLC wish you a warm, safe holiday. As always, wash your hands, stay safe and have a great holiday season. If you have a question about food safety, feel free to send me an e-mail and I will be happy to answer your question. Feel free to share this with loved ones and ensure everyone has a great holiday dinner.

1. AskUSDA. (n.d.). Retrieved November 24, 2021, from https://ask.usda.gov/s/article/What-is-safe-storage-for-pecan-pie

2. Safe Minimum Internal Temperature Chart. (n.d.). Retrieved November 24, 2021, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart