MDARD Offers Food Safety Tips for a Happy and Healthy Thanksgiving Holiday

LANSING, Mich. — The Michigan Department of Agriculture and Rural Development (MDARD) encourages Michiganders to keep food safety top of mind as they gather with loved ones during the holiday season.

Here are a few simple steps you can take to ensure your holiday feast is safe to eat:

Planning Ahead

• Store your food at the correct temperatures before preparation.  

• Make sure the refrigerator and freezer are set to 40°F and below and 0°F, respectively.  

• Make room for holiday meal items and leftovers by clearing outdated foods from your refrigerator.  

• Make sure your refrigerator shelves and storage drawers are clean by washing and wiping them with hot, soapy water and letting them air dry. 

• Use a cooking thermometer. A thermometer can help you make sure you’re cooking your food completely and safely. 

Thawing Your Turkey Safely

The USDA outlines three safe methods for thawing your turkey:

1. Refrigerator Thawing: Allow 24 hours for every four to five pounds of turkey. For example, a 16-pound turkey will take four days to thaw.
2. Cold Water Thawing: Submerge the turkey in cold water and change the water every 30 minutes. Allow 30 minutes per pound of turkey.
3. Microwave Thawing: Check your microwave’s manual for specific instructions. Cook the turkey immediately after thawing. 

Never thaw your turkey by leaving it out on the counter. A turkey must thaw at a safe temperature. When a turkey stays out at room temperature for more than two hours, its temperature becomes unsafe even if the center is still frozen. Germs can grow rapidly in the "danger zone" between 40°F and 140°F.

Cooking Tips 

• Cook to the Right Temperature: Use a food thermometer to ensure your turkey reaches an internal temperature of 165°F. Check the thickest part of the breast, thigh, and stuffing (if cooked inside the turkey). 

• Avoid Cross-Contamination: Wash hands, utensils, countertops and cutting boards thoroughly after handling raw meat. Use separate tools for raw and cooked foods. 

• Stuffing Safety: Cook stuffing in a separate dish according to package instructions or ensure it reaches 165°F if prepared inside the turkey. If you cook stuffing in the turkey, put the stuffing in the turkey just before cooking.  

Leftovers Made Safe

• Refrigerate leftovers at 40°F or colder within two hours of cooking to prevent bacteria growth. 

• Store leftovers in small, shallow containers for quick cooling. 

• Reheat leftovers to 165°F before serving and consume refrigerated leftovers within three to four days. For longer storage, freeze leftovers and use within two to six months for best quality. 

By following these tips, you can focus on enjoying a delicious Thanksgiving meal without worrying about foodborne illnesses. 

For additional food safety tips, visit MDARD’s food safety page or the federal government’s food safety page.

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