Thanksgiving food safety guidance and tips to help make your holidays happy.
The Manchester Health Department urges Thanksgiving feast food safety to prevent illness; thawing the bird may take longer than you think! As families across the nation prepare for Thanksgiving feasts, the Manchester Health Department (MHD) reminds you to prioritize food safety. With millions of turkeys heading to tables, safe food handling practices can make the difference between a joyous holiday and a foodborne illness.
Unsafe handling and undercooking your turkey can lead to foodborne illness, and to ensure a wholesome Thanksgiving meal, follow the four essential steps to food safety: clean, separate, cook, and chill.
Dangerous food safety practices to avoid
The following risky behaviors and habits could jeopardize your Thanksgiving meal:
- Not washing hands or kitchen surfaces thoroughly:
Handwashing with soap and water for at least 20 seconds is essential before, during, and after handling food. Surfaces that come into contact with raw turkey or its juices should be sanitized to prevent harmful bacteria from spreading.
- Using the same cutting boards and utensils for raw and ready-to-eat foods:
Cross-contamination is a major cause of foodborne illness. Use separate cutting boards and utensils for raw meat and ready-to-eat foods.
- Defrosting turkey on the kitchen counter:
Turkeys should be thawed in the refrigerator or under cold running water, not on the counter. The “Danger Zone” (40–140 degrees F) is where bacteria multiply rapidly, so it's important to avoid this temperature range.
- Cooking turkey overnight at a low temperature:
Slow-cooking below 325 degrees F is unsafe. All parts of the turkey should reach an internal temperature of at least 165 degrees F, measured with a food thermometer.
- Relying only on a pop-up timer:
While pop-up timers can be useful, they may not always be accurate. Use a food thermometer to check the internal temperature in several places like the thickest part of the thigh and breast meat.
- Stuffing the turkey the night before:
Stuffing should be prepared just before cooking and reach an internal temperature of 165 degrees F. Refrigerating a stuffed turkey overnight increases the risk of bacteria growth. Best is to cook the stuffing separately.
- Keeping leftovers for more than a week:
Leftovers should be refrigerated within two hours of cooking and consumed within four days. For longer storage, freeze leftovers, which are best quality within two to six months.
Tips for a safe Thanksgiving feast
Thawing turkey safely:
Refrigerator thawing is the safest method, requiring 24 hours for every four to five pounds. For instance, a 15-pound turkey will take about three days to thaw. If you need a quicker method, submerge the turkey in cold running water, and cook it immediately after thawing.
Cooking turkey safely:
Regardless of your cooking method—roasting, frying, or smoking—use a food thermometer to ensure all parts of the turkey reach at least 165°F. Check the thickest part of the breast, innermost wing, and innermost thigh for accuracy.
Preventing cross-contamination:
Keep raw turkey separate from other foods, and avoid rinsing the bird, as splashing water can spread bacteria. If you do choose to rinse, thoroughly clean and sanitize the sink and surrounding surfaces afterward.
Handling leftovers:
Store leftovers in shallow containers within two hours of cooking. Reheat leftovers to 165°F before eating.
Support from USDA experts
The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline will be open on Thanksgiving Day from 8 a.m. to 2 p.m. EST to answer any last-minute food safety questions. Consumers can reach the hotline at 888-MPHotline (888-674-6854), or by email MPHotline@usda.gov, or use live chat on ask.mhd.gov.
By planning ahead and prioritizing food safety, Thanksgiving can be a joyful and thankful occasion, free from foodborne illness.
Happy Holidays!
Aaron Krycki, MPH, REHS, CPM
Environmental Health Supervisor
Deputy Health Officer
Manchester Health Department