By Scout Nelson
Preparing Thanksgiving meals safely can make your holiday both happy and healthy. Following simple food safety guidelines can help prevent bacteria growth and foodborne illness during this festive season.
Clean Out Your Refrigerator
Start by cleaning your refrigerator and freezer to make room for ingredients and leftovers. Ensure the temperature is at or below 40°F to slow bacterial growth. Overcrowded fridges can prevent food from cooling properly.
Thaw Your Turkey Safely
Plan to thaw your turkey in the refrigerator, which is the safest method. Thawing takes one to three days for a 4-12 pound turkey and longer for larger ones. If time is short, submerge it in cold water, changing the water every 30 minutes. Avoid using a microwave as it can thaw unevenly.
Do Not Wash Your Turkey
Avoid washing your turkey to prevent cross-contamination. Washing spreads germs through splashing water onto countertops and kitchen items. Simply season and cook the thawed turkey directly.
Maintain Proper Food Temperatures
Hot food should stay above 140°F and cold food below 40°F. Avoid leaving food at room temperature for more than two hours. Store leftovers promptly to minimize bacteria growth.
Handle Leftovers Wisely
Refrigerate leftovers within the three-to-four-day safe window. Freeze any extras you cannot eat immediately; frozen food can last two to six months. Reheat all leftovers to an internal temperature of 165°F.
General Food Safety Tips
Wash hands frequently during preparation and before and after meals. Use warming trays or slow cookers to maintain appropriate temperatures for dishes served over extended periods.
By following these tips, you can ensure your Thanksgiving is safe, enjoyable, and free from food safety concerns.
Photo Credit:gettyimages-valentinrussanov
Categories: Nebraska, General