(Undated) — As we march toward Thanksgiving and Christmas, the Illinois Department of Public Health is reminding everyone to follow food safety and hygiene recommendations to prevent an outbreak of foodborne illness. They say that for safe turkey preparation, the first step is to thaw the bird safely. Food safety experts recommend thawing turkeys in the refrigerator. They say it takes about 24 hours for every five pounds of turkey to thaw in the fridge, so it can take three days to thaw a 15-pound bird. If you don’t have time to use the fridge, you can use a sink of cold water, making sure to change the water every 30 minutes, or a microwave. You should never thaw your turkey by leaving it out on the counter. The IDPH says an easy rule to remember is to keep hot foods hot and cold foods cold. For leftovers to be safe to keep, they must be refrigerated within two hours of serving or have been kept hot at or above 140°F or cold below 40°F. Find additional safety tips below.
In general, there are four key areas to remember for safe meal preparation:
Clean
Wash your hands for at least 20 seconds with soap and water before, during, and after preparing your food, especially before and after handling turkey, and before eating. Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing raw turkey and before you prepare the next item.
Separate
Raw turkey and its juice can contaminate anything they touch. Keep the turkey and its juices separate from foods that won’t be cooked and fully clean and sanitize surfaces that come into contact with turkey and its juices to prevent harmful germs from spreading to other food or your family and friends. Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked.
Cook
Use a food thermometer to check if the turkey and stuffing have reached a safe internal temperature of 165° F. Take the temperature in three places – the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. For stuffing, make sure the stuffing’s center reaches 165°F.
Chill
For leftovers to be safe to keep, they must be refrigerated within two hours of serving or have been kept hot at or above 140°F or cold below 40°F. Discard any foods that sat out for more than two hours at room temperature. After eating, divide the remaining food into small containers and refrigerate or freeze it. Leftovers are safe in the fridge for up to four days. Reheat all leftovers to at least 165°F before serving or eating.
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