As the holiday season approaches, many families are eagerly anticipating the traditional turkey dinner. However, this seasonal favorite can pose serious health risks if not handled and cooked properly, including salmonella and e. coli, to name but two of the common food borne pathogens that can infect turkey. Undercooked or mishandled turkey can be contaminated with harmful bacteria like Salmonella, Clostridium perfringens, and Campylobacter, leading to severe food poisoning. It’s crucial for home cooks to take the right precautions when preparing this centerpiece dish.
Dangers of Improperly Stored and Thawed Turkey
The first step in safely handling turkey is proper storage. Frozen raw turkey should always be kept in the freezer at 0°F or below until you’re ready to thaw it. Leaving a turkey in places like a car trunk, basement, or even outside in the snow is a recipe for disaster, as the temperature fluctuations can allow bacteria to grow.
When it’s time to thaw the turkey, there are three safe methods to use:
- In the refrigerator – This is the safest option, as the turkey will thaw gradually at a consistent, cold temperature. Allow about 24 hours of thawing for every 4-5 pounds of turkey. Once thawed, the turkey can remain in the fridge for 1-2 days before cooking.
- In cold water – Submerge the turkey, still in its original packaging, in a sink or container of cold tap water, changing the water every 30 minutes. This method requires about 30 minutes of thawing time per pound. The turkey must be cooked immediately after thawing in cold water.
- In the microwave – Follow the specific instructions for your microwave model. Like the cold water method, a turkey thawed in the microwave needs to be cooked right away.
The cardinal rule is to never thaw a turkey at room temperature. Leaving it out on the counter allows the outer areas to enter the “danger zone” between 40°F and 140°F, where bacteria can multiply rapidly. This can happen even if the center is still frozen.
Proper Handling to Avoid Cross-Contamination
Raw turkey and its juices are teeming with potentially harmful microbes that can easily spread to other foods, utensils, and surfaces in the kitchen. To prevent cross-contamination, always:
- Wash your hands with soap and water for at least 20 seconds before and after handling raw turkey.
- Use separate cutting boards – one for raw turkey and one for produce, bread, and other cooked/ready-to-eat foods.
- Never put cooked food or fresh produce on a plate, cutting board, or surface that previously held raw turkey.
- Thoroughly wash all cutting boards, utensils, dishes, and countertops with hot, soapy water after preparing raw turkey and before moving on to the next task.
These simple hygiene practices may seem obvious, but they are crucial for keeping your family safe. One slip-up can lead to widespread contamination and potentially serious illness.
Cooking Stuffing and Turkey to a Safe Internal Temperature
Stuffing cooked inside the turkey cavity can be a food safety minefield. It’s safer to cook the stuffing separately in a casserole dish. This makes it much easier to ensure the stuffing reaches the critical safe internal temperature of 165°F. If you do choose to stuff the turkey, be sure to put the stuffing in just before cooking and use a food thermometer to confirm it has reached 165°F. Even then, it’s recommended to wait 20 minutes after removing the turkey from the oven before taking out the stuffing, allowing it to cook just a bit more.
As for the turkey itself, it’s essential to cook it to a minimum internal temperature of 165°F as well. Use a food thermometer to check the temperature in three key spots: the thickest part of the breast, where the body and thigh meet, and where the body and wing join. Avoid hitting any bones, as they can give a false reading.
Many turkeys come with a pop-up timer, but don’t rely on that alone. Use a separate food thermometer to verify the turkey has reached a safe 165°F throughout. If the turkey is stuffed, you’ll also need to check the center of the stuffing to ensure it meets the 165°F mark.
Cooking methods other than traditional oven roasting, such as smoking or frying, require special guidelines to ensure thorough, even cooking. Be sure to consult United States Department of Agriculture (USDA) recommendations for safely preparing turkey using alternative techniques.
Proper Storage and Reheating of Leftovers
Even after the big meal is over, food safety precautions must continue. Refrigerate any turkey leftovers at 40°F or below within 2 hours of the turkey coming out of the oven. If the food has been left out in an environment hotter than 90°F, like a hot car, that window shrinks to just 1 hour.
To help leftovers cool quickly, divide large cuts of turkey into smaller pieces before refrigerating. There’s no need to wait until the food is completely cooled before storing it. In fact, putting warm food directly into the fridge or freezer is perfectly fine.
Turkey, and dishes with turkey, such as soups or casseroles, will keep in the refrigerator for 3-4 days. For longer storage, the USDA recommends freezing leftovers. Just be sure to reheat them to an internal temperature of 165°F before serving or eating.
Don’t Wash Raw Turkey
One common kitchen practice that should be avoided is washing raw turkey. While this may have been recommended in the past, health agencies have advised against it since 2005. Washing poultry can actually spread harmful bacteria to other foods, utensils, and surfaces through the splashing of water and turkey juices.
A 2020 survey found that a significant 78% of participants still reported washing or rinsing their turkey before cooking. Older recipes and family traditions may perpetuate this dangerous habit, but the risks simply aren’t worth it. If you do choose to wash your turkey, you must immediately and thoroughly clean and sanitize the entire sink area to prevent cross-contamination.
The Best Defense: Attention and a Food Thermometer
Preventing foodborne illness from turkey comes down to two key things: paying careful attention and the use of a food thermometer. From storage and thawing to cooking and leftovers, each step in the process requires careful attention to detail.
Keeping frozen turkey at the proper temperature, thawing it safely, handling raw meat with care, cooking it to the right internal temperature, and properly storing and reheating leftovers are all essential for a safe and healthy holiday meal. And through it all, a reliable food thermometer is an invaluable tool.
By following these guidelines, home cooks can enjoy the festivities without the risk of their guests falling ill from improperly prepared turkey.
Commenting on this article, one national food poisoning lawyer said, “Food poisoning can range from uncomfortable to life-threatening, so it’s simply not worth the gamble. With a little extra diligence in the kitchen, families can savor the flavors of the season worry-free.”
