Press Release

Countdown to the Holidays - Food Safety 

As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxieties and questions. What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey? 

A few simple steps will not only ease your holiday fears, but will ensure a delicious and a safe meal for you, your family, and your friends. The Union County Health Department and the United States Department of Agriculture offer the following information to help you prepare your special Thanksgiving meal and help you countdown to the holiday. 

Plan Ahead—Plan your meal several weeks before the holiday. Shopping early will ease the countdown tension for your Thanksgiving meal. Ask these questions to help plan your meal. Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance; if not, when should you purchase a turkey? What size bird do you need to buy? 

Fresh or Frozen—There is no appreciable difference between a fresh or frozen bird. It is just a personal preference. 

When to Purchase—If you chose to buy a frozen bird you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. Do not buy a pre-stuffed fresh turkey. 

Preparation—The day before Thanksgiving, make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a meat thermometer. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may be done on Thanksgiving Day. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish.

Thanksgiving Day—If you choose to stuff your turkey, stuff loosely about ¾ of stuffing per pound of turkey. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the turkey in a casserole. Use a meat thermometer to check the internal temperature of the turkey. When the temperature of the turkey (as measured in the thigh) has reached 180° F, there is usually no other site in the bird lower than the safe temperature of 160° F, whether cooked inside the bird or in a separate dish.

Storing Leftovers—Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165° F or until hot and steaming.

For additional information on food safety contact your Union County Health Department at 642-0801 or 1-888-333-9461 for non-local calls. Information is also available from the USDA’s Meat and Poultry Hotline at 1-800-535-4555.