Don’t wash your turkey and other Thanksgiving tips – NBC Bay Area

Ready or not, the holidays are here. It’s a time when many Americans, accustomed to preparing simple meals, find themselves responsible for safely serving multi-course feasts.

It is not an easy task. Outbreaks of some types of food poisoning tend to increase in November and December, according to US Centers for Disease Control and Prevention. Blemished turkey, undercooked stuffing and gravy from holiday buffets have all led to past illnesses — and even deaths — CDC investigators have found.

It can be difficult for occasional cooks to prepare large meals in a way that avoids the common hazards that can make people sick, said Donald Schaffner, a food expert at Rutgers University.

“It takes longer to cook with large quantities of food. Refrigeration takes longer with large batches of food,” said Schaffner, who co-hosts the food safety podcast “Risky or Not?”

Along with podcast co-host Benjamin Chapman, a food scientist at North Carolina State University, Schaffner outlined common ways to keep holiday meals both festive and safe.

Prepare the turkey

Nearly 90% of American hosts plan to serve turkey on Thanksgiving this year, according to turkey producer Butterball.

But raw turkey can harbor disease-causing bacteria such as salmonella, campylobacter and other bacteria. It must be handled safely to prevent these insects from contaminating refrigerator surfaces, sinks and kitchen counters.

A frozen bird must be thawed first. There are several accepted methods, including in the refrigerator, in the microwave or in cold running water, Schaffner said.

“All these methods pose risks,” he warned.

A frozen turkey needs about 24 hours for every 4 to 5 pounds of weight to thaw in a refrigerator, according to the Department of Agriculture. If you use the microwave or the cold water method, the bird must be cooked immediately. For details on safe turkey handling, check out Thawing and cooking calculators created by the USDA.

And don’t wash the turkey. It’s a bad idea to flush it down the sink, though many cooks still insist on the practice, often out of habit, Chapman said.

“Anything that hits that surface and generates spray will pretty much spread contamination around your kitchen,” he said.

Instead, pat the turkey dry with paper towels and throw them away, or use a paper towel and disinfect it in the laundry.

How about roasting?

The turkey must reach a cooked temperature of 165 degrees Fahrenheit before serving. The best way to tell if it’s done is to use a tip-sensitive digital thermometer inserted into the inner thigh without touching the bone.

Don’t trust the plastic pop-up thermometers stuck in some commercial turkeys. Chapman’s previous research shows that these buttons can be activated long before the bird is actually finished.

At the same time, do not determine the skill by relying on signs such as golden brown skin, if the flesh is no longer pink, or if the juices run clear.

“None of these are good indicators of temperature,” Chapman said.

Accessories and leftovers

How you handle the rest of the meal — mashed potatoes, gravy, green beans or yams — is just as important as the main course. It is crucial to avoid the so-called danger zone of temperatures between 40 degrees and 140 degrees Fahrenheit, where bacteria can easily grow.

The key is to keep hot food hot and cold food cold — and to refrigerate everything promptly, Schaffner said.

“The recommendation is that you get these leftovers in the fridge within two hours of them coming off the stove,” he said.

Be sure to store dense foods like sliced ​​turkey, boiled sweet potatoes, or gravy in shallow containers to help them cool down quickly. Schaffner’s recent research found that foods refrigerated in containers no more than 2 inches deep posed little risk of growing dangerous bacteria.

Keep it clean

An important way to avoid food poisoning is through careful cleaning in the kitchen.

Wash your hands before preparing food and after touching raw poultry. Use separate cutting boards, knives and other utensils when handling raw meat and fresh foods such as vegetables and salads.

Pay close attention to any surface that may be contaminated. It is important to first clean with soap and water and then disinfect with a disinfectant – a two-step process.

President Joe Biden attended the 77th White House turkey pardon and spared two turkeys from Minnesota.

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group. AP is solely responsible for all content.