Be thankful for food that's safely prepared this holiday season

Body
Vancouver, WA – Sharing food with family and friends is a favorite way to celebrate the holiday season. But an improperly prepared meal can ruin a special occasion. Here are food safety tips to keep your Thanksgiving memorable ‒ for all the right reasons! Fresh or frozen A fresh turkey should be cooked within two days of purchase. For a frozen turkey, here are three safe ways to thaw a bird: • In the refrigerator: Allow 24 hours of thawing for each four to five pounds of turkey – about three days for a 12-pound turkey or five days for a 20-pound turkey. • In a bowl or sink filled with cold water: Keep the turkey in its original wrapping and allow 30 minutes per pound. Change water frequently. • In the microwave: Check the manual for thawing directions. After thawing, cook immediately. • Never thaw a frozen turkey out on the counter. Preparation Wash hands and surfaces often. After working with raw turkey, always wash your hands, utensils and work surfaces to prevent bacteria from contaminating other foods. Use only clean kitchen cloths and towels and wash them promptly after wiping up meat juices. Stuffing For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. If you place stuffing inside the turkey, do so just before roasting and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F. Bacteria can survive in stuffing that has not reached 165°F and possibly cause foodborne illness. Cooking Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place the turkey breast-side up on a flat, wire rack in a roasting pan. Using a food thermometer, check the temperature in the center of the stuffing and meaty portion of the breast, thigh and wing joint. The food thermometer must reach a safe minimum internal temperature of 165°F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. Leftovers Don’t leave food on the counter to cool down. Refrigerating foods quickly keeps most harmful bacteria from growing and multiplying. The refrigerator should be set at 40°F and the freezer at 0°F. Eat refrigerated turkey leftovers within three or four days. See http://tinyurl.com/m34ablt for more information. More food safety information: • Washington State Department of Health, www.doh.wa.gov/YouandYourFamily/FoodSafety/Holidays.aspx • Partnership for Food Safety Education, www.fightbac.org/ • Foodsafety.gov, www.foodsafety.gov/index.html