Don't wash your turkey; other food safety tips

It’s Thanksgiving week, which means many Americans who are typically more accustomed to preparing somewhat "simpler" meals are preparing to cook a multi-dish feast. 

And while preparing such a huge meal for a crowd can already be a somewhat daunting task for many, an added responsibility is how to prepare all of that food safely. 

Food poisoning outbreaks 

Outbreaks of some types of food poisoning tend to rise in November and December, according to the U.S. Centers for Disease Control and Prevention. 

Tainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have led to past illnesses and even deaths, the CDC said. 

Don’t wash the turkey

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

But raw turkey can harbor illness-causing bacteria such as salmonella, campylobacter and other germs. It must be handled safely to prevent those bugs 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, Donald Schaffner, a food science expert at Rutgers University, told The Associated Press. 

"All of these methods pose risks," he cautioned. 

A frozen turkey needs about 24 hours for every 4 to 5 pounds of weight to thaw in a refrigerator, according to the Agriculture Department. For details about safe turkey handling, check out the thawing and cooking calculators created by the USDA. 

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

"Anything that hits that surface and generates spray is going to basically spread contamination around your kitchen," he said. 

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

How long do you cook everything?

A turkey needs to reach an internal temperature of 165 degrees before it’s safe to eat. 

Investing in a digital meat thermometer could help you know when the bird is actually done cooking. 

Experts advise against determining a turkey’s doneness by relying on superficial signs such as golden-brown skin or whether the juices run clear. 

"None of those are great indicators of temperature," Benjamin Chapman, a food scientist at North Carolina State University, told AP. 

For side dishes, it’s crucial to avoid "danger zone" temperatures between 40 and 140 degrees. 

This goes for mashed potatoes, gravy, green beans, yams, etc. 

"The recommendation is that you get those leftovers into the refrigerator within two hours of when they came off of the stove," Schaffner said.

What to do with leftovers

The key to making sure your leftovers stay safe to eat the next day is pretty simple: keep hot foods hot and keep cold foods cold. 

And as soon as you’re done with the food, put it all into the refrigerator promptly, meaning, within at least two hours, according to the U.S. Food and Drug Administration.

Make sure to refrigerate dense foods like sliced turkey, cooked sweet potatoes or gravy in shallow containers to help them cool down fast. Schaffner’s recent research showed that foods cooled in containers at a depth of no more than 2 inches posed little risk of growing dangerous germs. 

It’s also advised that you should never defrost anything at room temperature. All food can and should be safely defrosted in the refrigerator, under cold running water or in the microwave. 

Any food (not just the turkey) that is thawed under cold water or in the microwave should be eaten immediately, the FDA said. 

It’s also wise to eat all leftovers within three to four days. 

Keep it clean

One key way to avoid food poisoning is through scrupulous 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’s important to clean first with soap and water and then sanitize with a disinfectant — a two-step process.