How to Safely Prepare Your Holiday Turkey

The holidays are a time for family, gratitude, and, of course, delicious food. Traditional sides such as green bean casserole, mashed potatoes, and stuffing will probably fill your table, but the star of the show is often a perfectly prepared turkey. So, whether you are roasting, smoking, or deep frying this year's bird, be sure to follow the following essential safety precautions. They will prevent foodborne illnesses and ensure that your loved ones enjoy a healthy and happy celebration.

Thawing Your Turkey

The U.S. Department of Agriculture (USDA) provides three safe ways to thaw your turkey (Gravely, 2016b).

1. The best method is to place your turkey in its original wrapping in a pan or container with high sides and then let it thaw in the refrigerator at 41°F or lower. The pan will collect the turkey's juices, and the high sides will prevent cross-contamination from spills. It takes about 24 hours for every 4–5 pounds of turkey to thaw. Once the turkey is completely thawed, it is safe to store it in your refrigerator for up to 2 days.
2. Another option is to submerge the bird in cold water. To do this safely, you must ensure that the turkey is kept in its original wrapping, that the water is changed every 30 minutes, and that you cook the turkey immediately after thawing it.
3. If you are using a small turkey or breast and cooking the turkey right away, you may want to thaw it in the microwave using the defrost setting. While this can be done safely, you must first unwrap the turkey and then use the defrost setting based on the turkey's weight. You must also rotate and flip the turkey during the defrosting process.

Cooking Your Turkey

Once your turkey is thawed, it is time to think about how you will prepare it. Some people believe that washing or rinsing a raw and thawed turkey will help remove harmful bacteria. In reality, it is just the opposite. The USDA (Karlsons, 2013) explains how juices that splash around during the washing process can actually transfer bacteria onto the other work surfaces of your kitchen or your utensils. This increases the risk of cross-contamination when you prep other foods on those surfaces or use contaminated tools. Instead, focus on getting rid of bacteria through proper cooking practices.

When it comes to preparing your turkey, wash your hands, utensils, and food contact surfaces before and after working with the raw turkey and its juices. For a turkey to be safe to eat, cook it until it reaches an internal temperature of 165°F. Use a calibrated food thermometer to check the three thickest parts of the turkey—the innermost parts of the thigh and the wing, as well as the thickest part of the breast.

Roasting (in a roasting pan):
Roasting is the most traditional way to cook a turkey. The USDA (n.d.-a) recommends roasting the turkey in a pan in the oven at 325°F until the internal temperature reaches 165°F. An 8- to 12-pound unstuffed turkey takes about 3 hours to thoroughly cook, while a 20- to 24-pound turkey takes about 4.5–5 hours.

Roasting (in an oven bag):
Oven bags offer a slightly faster way to cook your turkey. The USDA (Gravely, 2016a) suggests following the cooking directions on the oven bag box. When it comes to choosing a roasting bag, though, make sure to use a food-safe, commercial oven cooking bag. Do not use brown paper bags from the grocery store for cooking. These are not food-safe bags and are not sanitary. They may present potential contaminants, cause a fire, and/or emit toxic fumes because of the ink, glue, and recycled materials that are part of the bag.

Smoking:
Smoking allows you to cook your turkey outside, which frees up kitchen space for preparing other dishes. According to the USDA (n.d.-b), when using a charcoal smoker, use light, high-quality charcoal and avoid soft woods like pine, fir, cedar, or spruce. Keep the smoker's temperature between 225°F and 300°F, adding charcoal every 1 to 2 hours to help maintain this temperature. Cooking times will vary, but smoking usually takes 20–30 minutes per pound of turkey. Finally, never smoke a stuffed turkey because it takes too long for the stuffing to reach the safe temperature of 165°F and the smoke will overwhelm the intended flavor of the stuffing.

Deep frying:
This is a quick way to cook your turkey, but it can be dangerous if not done correctly. The USDA (n.d.-b) advises that you use a turkey that is 12 pounds or less and not to deep fry a stuffed turkey.

To prepare the deep fryer, fill it with enough oil to cover the turkey, but not so much that it will overflow when the turkey is added. Next, heat the oil to 350°F, then submerge the fully defrosted turkey. Cook for 3–5 minutes per pound and check the temperature at the three thickest parts of the turkey— the innermost part of the thigh and wing and the thickest part of the breast. If it has not reached 165°F, continue frying until it does.

Cooling and Storing Your Turkey

After your meal, cool your turkey and other dishes properly. The USDA (Gravely, 2016a) recommends storing leftover turkey within 2 hours of cooking. Divide the turkey into smaller portions so it cools faster. If leftovers are stored in the refrigerator, they remain safe to eat for up to 4 days. If you freeze your leftover turkey, it will remain safe to reheat for up to 6 months. FoodSafety.gov (n.d.) points out that when reheating leftover turkey, it is important to use a calibrated food thermometer to ensure the internal temperature has reached 165°F.

The holidays can be a wonderful time to celebrate with family and friends. And what better way to celebrate than over a delicious home-cooked meal? By following the safety tips in this article, you can keep everyone safe and healthy and can enjoy worry-free time with your loved ones. Have a safe and happy holiday season!

References:

FoodSafety.gov. (n.d.). Thanksgiving leftovers for safe keeping, weekend grazing.

Gravely, M. (2016a). How to cook a Thanksgiving turkey. U.S. Department of Agriculture (USDA).

Gravely, M. (2016b). How to safely thaw a turkey. U.S. Department of Agriculture (USDA).

Karlsons, D. (2013). To wash or not to wash…your turkey? U.S. Department of Agriculture (USDA).

U.S. Department of Agriculture. (n.d.-a).  Let's talk turkey: Tips for a safe Thanksgiving.

U.S. Department of Agriculture. (n.d.-b). Turkey: Alternate routes to the table.