6 Holiday Turkey Safety Tips for Home Cooks

Simple mistakes can lead to foodborne illness

Aaron Kassraie,

AARP

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En español

Published November 16, 2021

/ Updated November 19, 2024

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Almost everyone has a favorite Thanksgiving side dish or dessert, but the one staple most people look forward to is the turkey. About 46 million birds are cooked on Thanksgiving and another 22 million are served on Christmas, according to the National Turkey Federation.

But since most home chefs don’t routinely cook whole turkeys, sometimes simple mistakes can lead to foodborne illnesses — not to mention a bird that doesn’t taste so good. Improper handling and undercooking are the most common reasons people get sick from chicken and turkey, according to the Centers for Disease Control and Prevention (CDC). This can be especially harmful to older adults, who are more susceptible to severe illness from food poisoning.

“Older adults [should] be even more cautious about not consuming raw foods or undercooked foods and avoid cross contamination,” says Brigette Gleason, medical epidemiologist at the CDC. “So following basic food safety principles is even more important in that age group.”

Take note of these six tips to properly cook your turkey this holiday season.

1. Thaw your turkey correctly

You should never thaw your frozen turkey by leaving it on the counter at room temperature. In fact, no food should be left out in what is called the danger zone — between 40 and 140°F — for more than two hours, because this is when bacteria grows rapidly.

Instead, follow one of these three ways to safely thaw your turkey, according to the U.S. Department of Agriculture (USDA):

Thaw in the refrigerator

Defrosting in the refrigerator is the safest method. Plan for one day of thawing for every 4–5 pounds of turkey.

For example, a 16-pound turkey will take about four days to thaw.
Once fully thawed, the turkey can be kept in the refrigerator for up to two additional days before cooking.

Thaw in cold water

Leave the turkey in its original packaging and place it in a sink or large container filled with cold water.

Change the water every 30 minutes to keep it cold and prevent bacterial growth.
Allow 30 minutes of thawing time per pound. For a 16-pound turkey, this method will take about 8 hours.
Cook immediately after it is thawed.

Thaw in the microwave

Refer to your microwave’s manual to confirm the recommended settings for defrosting.

Remove all packaging from the turkey and place it on a microwave-safe dish to catch any juices.
As a guideline, use 6 minutes per pound and rotate or flip the turkey several times during thawing.
If the edges begin to cook, pause and let it rest for 5 minutes before continuing.
Cook immediately once thawed.

2. Don’t wash your turkey

Washing raw turkey can splatter harmful bacteria around your kitchen, contaminating counters, utensils and other food.

To avoid cross contamination, make sure to:

Wash hands with warm soapy water before and after handling raw turkey.
Separate surfaces by using a separate cutting board for raw turkey and keeping it away from cooked food and produce.
Thoroughly clean any surfaces that come into contact with the raw meat.

“I would caution that sometimes just because our grandparents or parents did something a certain way doesn’t mean it is the safe way to do something,” Gleason says. “We’ve seen surveys where people will say, ‘Well, I wash my turkey because that’s what my mom did.’ But actually, washing your turkey is a high-risk activity.”

3. Check the turkey’s internal temperate before serving

An undercooked turkey can be contaminated with a number of bacteria, viruses, germs and other toxins that can make people sick.

“The only real guarantee is having a turkey that is free of bacteria after it’s cooked to the appropriate temperature, and for poultry that’s 165°F in your deeper cut of meats. And not just on the surface but inside as well,” Gleason explains. That means inserting a meat thermometer into the thickest portions of the breast, thigh and wing joint and making sure the meat reached 165°F.

4. Ensure the stuffing is fully cooked

Cook stuffing separately when possible: Although some people like to cook their stuffing inside the bird, preparing it separately in a casserole dish is recommended for food safety.
If you do put the stuffing in the turkey, mix the wet and dry ingredients separately and then combine them right before you put the bird in the oven.
Stuff the turkey loosely, using about ¾ cup of stuffing per pound of turkey. (Any extra stuffing should be baked in a greased casserole dish.)
Once you take the turkey out of the oven, make sure your stuffing has reached 165°F before you eat it. Waiting 20 minutes after taking the turkey out of the oven will allow it to cook a little more.

5. Don’t leave cooked food out too long

The best part of Thanksgiving can be the nap that follows dinner or the games in the backyard, but first put your turkey into the refrigerator.

Refrigerate quickly: Even after it is cooked, meat shouldn’t be left in the danger zone of 40 to 140°F for more than two hours. Reheating leftovers to 165°F after it's been left out for more than two hours does not guarantee it is safe.

“Some bacteria actually can form spores, which sort of protects them. And even in the scenario of reheating, there still is a risk involved,” Gleason warns. When it’s time to reheat your leftovers that were refrigerated within two hours, make sure they reach at least 165°F before serving them.

6. Properly store your leftovers

Bacteria can grow quickly on foods left out at room temperature, and foodborne illness are more common in November and December. To keep your leftovers safe:

Divide large portions into smaller pieces so they will cool more quickly.
Keep track of how long your turkey is stored in the fridge. Cooked turkey keeps for three to four days in the refrigerator and four to six months in the freezer, says the USDA.

Tips to Avoid Cooking Fires

Thanksgiving is the leading day for home fires involving cooking equipment, according to the National Fire Protection Association. Avoid a fire by taking these precautions.

Start holiday cooking with a clean stove and oven by removing food and grease buildup.
Avoid distractions and stay in the kitchen while cooking.
Stay at home when cooking your turkey, set a timer and check on it frequently.
Keep children away from the stove and utilize the back burners.
Never fry a turkey indoors, in a garage or on a covered patio.
Make sure your turkey is completely thawed before frying.

Source: Missouri Department of Public Safety

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Aaron Kassraie writes about issues important to military veterans and their families for AARP. He also serves as a general assignment reporter. Kassraie previously covered U.S. foreign policy as a correspondent for the Kuwait News Agency’s Washington bureau and worked in news gathering for USA Today and Al Jazeera English. 