Thanksgiving is around the corner, and with it, the delightful chaos of preparing large family feasts. While the holiday is all about warmth, gratitude, and good food, it also carries some risks, particularly concerning food safety. Fortunately, various health departments and experts have provided valuable tips to help you celebrate without foodborne illness lurking around every corner.
Westchester County Executive George Latimer has emphasized the importance of safe celebrations this Thanksgiving. He states, "To celebrate Thanksgiving safely, be sure to drive, cook and drink responsibly." This advice goes beyond mere preparations; it includes thorough planning for travel and hosting duties alike.
One of the most common preparations for Thanksgiving is the turkey. According to the USDA, nearly 90% of hosts will serve turkey during the holiday. But handling raw turkey can be tricky due to the risk of salmonella and other harmful bacteria. To safely prepare your turkey, start the thawing process well before the big day. A frozen turkey should be thawed slowly, requiring about 24 hours for every 4 to 5 pounds when kept in the refrigerator. If opting for quicker methods, such as cold water thawing or microwaving, it’s important to cook the turkey immediately afterward, to eliminate any risk of bacteria growth.
Interestingly, many people still wash their raw turkey before cooking it—a practice experts strongly advise against. “It’s a bad idea to rinse it,” says Benjamin Chapman, food scientist at North Carolina State University. “Anything sprayed around can contaminate other surfaces and increase the risk of spreading bacteria.” Instead of washing, just pat your bird dry with paper towels and dispose of them safely.
Cooking is the next big step, but how do you know when your turkey is done? Chapman suggests using a tip-sensitive digital thermometer inserted in the deepest part of the thigh, ensuring it doesn't touch the bone, as the best way to check doneness. Cook your turkey until it reaches at least 165 degrees Fahrenheit. Relying on visual signs like golden-brown skin or clear juices isn’t reliable and can lead to undercooked meat.
But turkey isn’t the only food needing special attention. Side dishes must be handled just as carefully. Foods should be kept out of the ‘danger zone’—between 40 and 140 degrees Fahrenheit—where bacteria flourish. Keep hot foods hot and cold foods cold, and strive to refrigerate leftovers within two hours after serving. Dense foods like turkey slices should be stored in shallow containers for the quickest possible cooling.
Before and after handling raw foods, take care to wash your hands thoroughly. Clean cutting boards and kitchen surfaces with hot, soapy water and sanitize them as well. Consider using separate utensils for raw meat and vegetables to mitigate cross-contamination risks. Chapman and his co-host Donald Schaffner highlighted the two-step cleaning process as key: wash first, then disinfect.
Aside from the cooking process, the Westchester County Health Department recommends avoiding excess when indulging. Dr. Sherlita Amler advises moderation, particularly when it has to do with treats and drinks, and highlights the importance of good hand hygiene during gatherings, especially with flu season upon us. “Wash hands thoroughly after exchanging greetings and before you take your first bite,” she urges.
Another key element of Thanksgiving safety involves being healthy before even stepping foot in the kitchen. Amler also encourages getting vaccinations for flu and COVID-19 prior to any large family gatherings. The vaccines are available at numerous pharmacies and clinics, as health officials deem it necessary for families to establish immunity before the holidays.
For those planning to entertain, having good food safety practices—such as following proper preparation times, serving limits, and advising guests to be cautious of what they eat—can make the gathering both enjoyable and safe. ABC News medical correspondent Dr. Darien Sutton reminds holiday hosts of four easy safety tips to keep food safe. Simply put, buy perishable items last during grocery runs, store food properly, heat leftovers thoroughly, and, most critically, get rid of anything left out at room temperature for too long.
When shopping for turkey and other perishables, the USDA recommends picking them up near the end of your grocery trip so they don't sit out longer than necessary. Always check the packaging for any signs of tearing to minimize contamination likelihood.
Taking part in seasonal festivities shouldn't turn sour, and good planning can help. For healthier holiday traditions, why not combine exercise with food prep? Consider inviting family members to join you for a pre-meal walk or suggest participating together in local turkey trots. These not only add to the fun but also help balance out any indulgences at the dinner table.
Maintaining food safety during Thanksgiving is about preparation, proper handling, cleanliness, and being mindful of how long food is left out. Strategies like these can help everyone enjoy the full spirit of the season—feasting safely with family and friends. Safe dining is the ultimate way to show gratitude this Thanksgiving.
For more detailed food preparation safety tips, residents can visit Westchester County Health Department's website or connect with the USDA’s resources.
