Ready or not, the holidays are here. It’s a time when many Americans, accustomed to preparing simple meals, feel responsible for safely serving multi-course feasts.
This is not an easy task. According to the US Centers for Disease Control and Prevention, outbreaks of certain types of food poisoning tend to increase in November and December. Spoiled turkey, undercooked stuffing and germ-infused gravy at holiday buffets have all led to past illnesses — and even deaths — CDC researchers have found.
It can be difficult for casual cooks to prepare large meals in a way that avoids common hazards that can make people sick, said Donald Schaffner, a food science expert at Rutgers University.
“With a large amount of food, it takes longer to cook. It takes longer to cool with a lot 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.
According to the maker of the Butterball turkey, nearly 90% of American households plan to serve a turkey for Thanksgiving this year.
But raw turkey can contain disease-causing bacteria like salmonella, campylobacter, and other germs. It should be handled safely so that these bugs do not contaminate the surfaces of refrigerators, sinks, and kitchen countertops.
The frozen bird must be thawed beforehand. There are several accepted methods, including in the refrigerator, in the microwave or in cold running water, Schaffner said.
“All these methods carry risks,” he warned.
According to the USDA, a frozen turkey takes about 24 hours for every 4-5 pounds of weight to thaw in the refrigerator. If you are using the microwave or cold water method, the bird should be cooked immediately. For details on how to safely handle your turkey, check out the Thawing and Cooking Calculators created by the USDA.
And don’t wash the turkey. Rinsing it in the sink is a bad idea, even though many cooks still insist on the practice, often out of habit, Chapman said.
“Anything that hits that surface and creates a splash is basically spreading the contamination around your kitchen,” he said.
Instead, pat the turkey dry with paper towels and throw them away, or use a kitchen towel and sanitize it in the laundry.
The turkey should be heated to 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 innermost part of the thigh without touching the bone.
Don’t rely on the plastic pop-up thermometers stuck in some commercial turkeys. Chapman’s past research shows that these buttons can be activated long before the bird finishes.
At the same time, don’t judge doneness based on signs such as golden brown skin, whether the meat is no longer pink, or whether clear juices run clear.
“None of them are great indicators of temperature,” Chapman said.
How you handle the rest of the meal—mashed potatoes, gravy, green beans, or yams—is just as important as the main dish. It is very important to avoid the so-called danger zone of temperatures between 40 and 140 degrees Fahrenheit, where bacteria can easily grow.
The key is to keep hot food cold and hot and cold food cold, and to refrigerate everything quickly, Schaffner said.
“The recommendation is that you get those leftovers to the refrigerator within two hours of them coming off the stove,” he said.
Be sure to refrigerate dense foods, such as sliced turkey, cooked sweet potatoes, or gravy, in shallow containers so they cool faster. A recent study by Schaffner found that foods refrigerated in containers no more than 2 inches deep pose little risk of dangerous germs.
One of the main ways to avoid food poisoning is to thoroughly clean your kitchen.
Wash your hands before preparing food and after handling raw poultry. Use separate cutting boards, knives, and other utensils when handling raw meats and fresh foods such as vegetables and salads.
Pay close attention to any surfaces that may be contaminated. It’s important to first clean with soap and water and then disinfect with a disinfectant—a two-step process.
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