Tips to preparing a Thanksgiving feast

Popular Thanksgiving chefs send their guests home with leftovers and memories to savor, but not with food poisoning. To prevent food poisoning, take care to prepare the turkey properly and to store it and other foods properly to prevent growth of harmful bacteria.
Not all bacteria cause disease in humans, but when those that do enter the food supply, the result can be symptoms such as nausea, vomiting, diarrhea and/or fever. Most cases of foodborne illness can be prevented. Proper cooking or processing of food destroy bacteria. The Medical Society of the State of New York (MSSNY) believes these food safety tips are important for happy holiday feasting.

Safety Tips for Turkey and Side Dishes
• Never defrost a frozen turkey on the kitchen counter. Instead, defrost the turkey in the refrigerator or under cold running water.

• Clean your hands and all surfaces that come in contact with uncooked turkey. Keep foods that will not be cooked, such as cranberry sauce, away from raw turkey.

• Do not leave any perishable foods at room temperature for any longer than necessary. Harmful bacteria can grow rapidly in foods at room temperature, and after two hours bacteria can reach levels that cause illness. Temperatures between 40°F and 140°F are considered to be in the bacteria danger zone.

• Cook the turkey until it registers 180°F on a meat thermometer. If you stuff the turkey, stuffing should reach a temperature of 165°F.

• If you are preparing a meal to eat later, cut turkey meat off the bone and remove all stuffing. Slice the meat (wings and legs can be left whole) and refrigerate. Store all side dishes in the refrigerator. Before sitting down to eat your meal, reheat the turkey meat to a temperature of 165°F.

• Store leftovers properly. If the turkey was stuffed, remove all the stuffing from the turkey, place it in a shallow container and refrigerate. Stuffing will keep one to two days and cooked turkey three to four days in the refrigerator. Cooked and frozen turkey can keep up to four months.

• Gravy, vegetables and other side dishes should also be stored in shallow containers in the refrigerator. Gravy will keep one or two days in the refrigerator and should be brought to a full boil before using it again. Other side dishes will keep three to four days in the refrigerator.
Using a Thermometer for Both Stuffing and Turkey is Critical

According to the USDA, only 50% of cooks use a food thermometer, and even when they do, they often do not use it property. Cooked with the juices of the turkey, stuffing must reach a temperature of 165°F to kill bacteria. That sometimes necessitates cooking the stuffing beyond when the turkey is done because turkey can reach the proper internal temperature of 180°F, as measured in the innermost part of the thigh, before stuffing reaches 165°F.

For more information, call the USDA Meat and Poultry Hotline at 1-800-535-4555, or visit the USDA website at www.fsis.usda.gov/.
This information is provided by the Medical Society of the State of New York (MSSNY). For more health-related information and referrals to physicians in your community, contact your local county medical society.