Story by Nebraska Poison Center
Thanksgiving is a time to gather, share a meal, and celebrate. Follow these food safety tips from the Nebraska Poison Center to help prevent foodborne illness.
DO: Follow These Food Safety Tips
· Wash your hands. Use soap and warm water for at least 20 seconds before and after handling food.
· Thaw turkey safely. Thaw in the refrigerator (allow 24 hours for every 4 to 5 pounds; A 24-pound turkey may take 5 to 6 days to thaw in the refrigerator) or in cold water (allow 30 minutes per pound, changing the water every 30 minutes). Never thaw at room temperature. Cook cold-water-thawed turkey immediately.
· Cook turkey thoroughly. Use a food thermometer to ensure the thickest part of the breast and innermost parts of the thigh and wing reach 165°F.
· Cook stuffing separately. For the safest option, prepare stuffing in a separate baking dish. If you do stuff the turkey, do so loosely and immediately before cooking and verify the center reaches 165°F.
· Refrigerate leftovers promptly. Refrigerate turkey, stuffing, and gravy within 2 hours. Store in separate, shallow containers.
· Use leftovers within these time limits:
· Turkey and stuffing: 3 to 4 days
· Gravy: 1 to 2 days.
DON'T: Take These Food Safety Risks
· Don't leave perishable foods at room temperature for more than 2 hours.
· Don't set your oven temperature below 325°F.
· Don't prepare food when you are sick.
· Don't rely on appearance to determine whether turkey is fully cooked. Always use a food thermometer.
· Don't stuff your turkey unless you can verify the center of the stuffing reaches 165°F.
Need help preparing your turkey? Visit Butterball's website or call the Butterball Turkey Talk-Line at 1-800-288-8372.
Need Help? Contact the Nebraska Poison Center.
The Nebraska Poison Center is a free and confidential community service.
Call 1-800-222-1222 to speak with a registered nurse, advanced practice registered nurse or pharmacist, 24 hours a day, 7 days a week, 365 days a year.