As Christmas approaches, families across the country are preparing festive meals with turkey, ham and other holiday favorites. However, food safety experts warn that improper thawing, cooking and food handling practices could make the celebrations a health hazard. By following a few simple guidelines from the U.S. Department of Agriculture, you can keep your loved ones safe and ensure your holiday meal is both delicious and risk-free.
Thawing your turkey safely
The most common food safety mistake people make during the holidays is thawing their turkey incorrectly. The USDA stresses that thawing a turkey on the kitchen counter is unsafe because the outer layers of the bird can quickly enter the Danger Zone — 40 degrees F to 140 degrees F — where bacteria like Salmonella multiply rapidly.
The USDA recommends three safe methods for thawing a turkey:
Refrigerator thawing: This is the safest method but requires planning. Allow 24 hours of thawing time for every 4 to 5 pounds of turkey. For example, a 15-pound turkey will take about three days to thaw. Keep the bird in its original packaging on a tray to catch any drips and prevent cross-contamination.
Cold water thawing: For quicker thawing, submerge the turkey in cold water in its original wrapping. Change the water every 30 minutes to keep it cold. This method requires about 30 minutes of thawing per pound. Once thawed, cook the turkey immediately.
Microwave thawing: If your microwave is large enough, you can thaw a turkey using the defrost setting. Follow the manufacturer’s instructions carefully, and cook the turkey immediately after thawing.
Regardless of the method, never thaw a turkey in hot water, on the counter, or in the garage, as these methods create ideal conditions for harmful bacteria to grow.
Cooking turkey to the right temperature
When it comes to cooking your turkey, temperature is everything. Slow-cooking a turkey overnight at low temperatures is unsafe because it allows harmful bacteria to survive and multiply. Instead, roast your turkey at a temperature no lower than 325 degrees F, and always use a food thermometer to ensure it reaches a safe internal temperature of 165 degrees F. Check the temperature in three key spots: the thickest part of the breast, the innermost wing, and the innermost thigh.
Do not rely solely on pop-up timers, as they may not always be accurate. Use a calibrated meat thermometer for precision. If you are stuffing your turkey, ensure the stuffing also reaches an internal temperature of 165 degrees F to prevent bacterial growth.
Preventing cross-contamination
Raw turkey can carry bacteria like Salmonella and Campylobacter, which can spread easily to other foods, utensils, and surfaces. To prevent cross-contamination:
Wash your hands thoroughly with soap and water for at least 20 seconds before, during, and after handling raw turkey.
Use separate cutting boards and utensils for raw turkey and ready-to-eat foods like vegetables or salads.
Never rinse raw turkey in the sink, as splashing water can spread bacteria up to three feet around the kitchen. If you choose to rinse, clean and sanitize the sink and surrounding areas immediately afterward.
Eggnog and apple cider: Holiday beverage safety
Eggnog is a holiday classic, but homemade recipes often call for raw eggs, which can carry Salmonella. To keep your eggnog safe:
Use pasteurized eggs or egg substitutes, which have been treated to kill bacteria.
If using regular eggs, cook the egg mixture to an internal temperature of 160 degrees F until it thickens enough to coat a spoon.
Refrigerate eggnog promptly after preparing it.
Adding alcohol to eggnog does not kill bacteria, so it’s not a substitute for proper cooking or pasteurized eggs.
Similarly, apple cider served during the holidays can pose risks if unpasteurized. Unpasteurized cider may contain harmful bacteria like E. coli. Look for cider labeled as pasteurized or boil unpasteurized cider before serving it to kill any bacteria.
Avoiding dangerous holiday dishes
Some regional holiday dishes, such as “Tiger Meat” or “Cannibal Sandwiches,” feature raw ground beef. These dishes are dangerous and can lead to E. coli infections. Always cook ground beef to an internal temperature of 160 degrees F before serving it. Similarly, avoid tasting raw cookie dough or cake batter, as both flour and eggs can harbor harmful pathogens.
Four steps to food safety
The USDA recommends following the four basic food safety principles year-round to protect against foodborne illness:
Clean: Wash hands, utensils, and surfaces often.
Separate: Keep raw meat and poultry away from ready-to-eat foods.
Cook: Use a food thermometer to ensure food is cooked to the proper temperature.
Chill: Refrigerate or freeze food promptly to prevent bacterial growth.
Handling leftovers safely
Holiday leftovers are often just as cherished as the main meal itself, but they must be handled with care to avoid foodborne illness. The USDA recommends refrigerating leftovers within two hours of cooking to prevent bacterial growth.
Follow these tips to safely store and reheat leftovers:
Divide leftovers into small, shallow containers for quick cooling in the refrigerator. Avoid leaving large dishes of food at room temperature.
Consume refrigerated leftovers within four days. If you plan to keep them longer, freeze them, where they’ll remain safe indefinitely but maintain the best quality for two to six months.
Reheat leftovers to an internal temperature of 165 degrees F before eating. Use a food thermometer to ensure even reheating, especially in the microwave. Soups, gravies and sauces should be brought to a rolling boil.
Expert support
For last-minute food safety questions, the USDA’s Meat and Poultry Hotline is available at 888-MPHotline (888-674-6854) and through live chat at ask.usda.gov. The hotline is even open on Christmas Day to assist holiday cooks.
By practicing proper food safety, families can enjoy their holiday feasts with confidence, keeping their celebrations free from foodborne illness.
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