As you prepare to gather with family and friends for Thanksgiving later this week, there are some reminders about food safety to keep in mind.
New York State Agriculture Commissioner Patrick Hooker and Health Commissioner Dr. Richard Daines are urging you to be careful when preparing your meal to prevent food borne illnesses.
"While anyone may experience food borne illness, it's especially serious for pregnant women, babies and the elderly who may have fragile immune systems," Dr. Daines said. "This holiday, to avoid illness, it's important for New Yorkers and their families to practice safe food handling, preparation and storage."
Here's some food for thought:
* Thaw the turkey in the refrigerator at 45 degrees, not on the counter. Thawing at room temperature promotes bacteria growth. Be sure to allow 24 hours of defrosting for each five pounds of turkey.
*The safest way to cook the stuffing is separate from the turkey. Stuffing placed in an uncooked turkey is susceptible to bacteria growth. However, if you choose to cook the stuffing in the turkey, stuff it loosely to ensure safe, even cooking, and be sure the stuffing in the turkey reaches an internal temperature of 165 degrees.
*Be sure to thoroughly cook the turkey at 325 degrees. Cooking a turkey at less than 325 degrees is unsafe because it allows the turkey and stuffing to remain in the danger zone for bacterial growth for too long. A whole turkey should reach an internal temperature of 180 degrees. Use a meat thermometer to check the temperature, even if the turkey has a "pop up" temperature indicator.
Unstuffed Turkey Cooking Time Stuffed Turkey Cooking Time
8 - 12 lbs. 2.75 - 3 hours 8 - 12 lbs. 3 - 3.5 hours
12 - 14 lbs. 3 - 3.75 hours 12 - 14 lbs. 3.5 - 4 hours
14 - 18 lbs. 3.75 - 4.25 hours 14 - 18 lbs. 4 - 4.5 hours
18 - 20 lbs. 4.25 - 4.5 hours 18 - 20 lbs. 4.25 - 4.75 hours
20 - 24 lbs. 4.5 - 5 hours 20 - 24 lbs. 4.75 - 5.25 hours
*Do not interrupt the cooking process. Interrupting the cooking process promotes bacteria growth.
*When preparing your meal, thoroughly wash hands, cutting boards and utensils before and after contact with raw meat, poultry, seafood and eggs. Keep raw meat, poultry, and seafood apart from foods that won't be cooked.
*Be careful with holiday buffets. Servings should be kept small and replenished often directly from the stove or refrigerator. The longer food is kept out, especially beyond two hours, the higher the risk of food poisoning. Keep cold foods cold and hot foods hot.
*Carefully store leftovers. Slice the turkey before refrigerating; whole turkeys do not store safely in the refrigerator. Store the turkey and stuffing in separate, shallow, covered containers and refrigerate at 45 degrees or below within two hours of cooking. Perishable foods left at room temperature for longer than two hours are susceptible to bacterial growth. Use leftover turkey and stuffing within four days, gravy within two days.
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