Denver Health Officials Offer Thanksgiving Safety Tips

DENVER, CO — Poorly-cooked turkeys have ruined many Thanksgiving dinners, and in some cases, an underdone bird has sent family members to the hospital.

The Denver Department of Public Health & Environment is offering important advice to keep families safe from bad food.

• Defrost your bird.

There are three safe ways to defrost a turkey: in the fridge, soaking in cold water, and by microwave. Thawing in the fridge is the safest. It’ll defrost at a consistent, safe temperature. Remember, every 5 pounds needs one day to thaw. A 10-pound turkey needs two days.

To thaw in cold water, submerge the bird in its original wrapper in cold tap water, adding new cold water about every 30 minutes. Every pound needs 30 minutes to thaw, so a 10-pound turkey needs five hours.

For microwave defrosting, follow the instructions in your owner’s manual.

Also, don’t wash the turkey. That spreads potential bacteria and can cause cross-contamination. Besides, cooking it at the right temperature (165 degrees) kills any present bacteria.

• Keep clean.

Wash your hands with soap and water for at least 20 seconds before and after handling food.

Keep all surfaces and utensils clean.

Never handle cooked and raw food together, to avoid cross-contamination.

Prepare food in separate areas. Keep raw meat away from fruits and vegetables or other ready-to-eat food.

• Cook immediately after thawing.

Cook your bird to an internal temperature of 165 degrees.

Use a thermometer to test on the innermost part of the thigh and wing and the thickest part of the breast to ensure it is fully-cooked.

And it’s better to be safe than sorry. You can call the pros at 1-888-674-6854 (USDA Meat and Poultry Hotline) with any cooking questions. Last year, they answered more than 3,000 calls about Thanksgiving dinner. You can also chat live online with a food safety expert at AskKaren.gov, 8 a.m.-2 p.m. Monday through Friday.

• Store leftovers properly to avoid food poisoning.

Refrigerate leftovers quickly, no more than two hours after food has been served. Store food in shallow containers to allow more surface area to increase cooling.

Keep hot food at 140 degrees or above. Keep cold foods at 40 degrees or below. Never let foods sit in the bacteria danger zone (40-140 degrees) for more than four hours.

Turkey leftovers are good in the refrigerator for up to four days. Casseroles and mashed potatoes can go up to five days. After that, put leftovers in the freezer, where they’ll last indefinitely. But for best quality, eat within four months.

• Be aware of fire hazards.

Thanksgiving is the peak day for home cooking fires, with unattended cooking by far the leading contributing factor in cooking fires and fire deaths.

Never leave foods unattended while frying or grilling.

If deep frying, keep fryer outside, away from walls, no moisture. Moisture could cause the grease to ignite.

Never use a glass casserole or lid on the stove or burner, it could explode from the heat.

Avoid dangling accessories or loose clothes around ignited kitchen burners.

Never douse a grease fire with water, as the fire can spread. Turn off the burner and smother with a lid or baking soda.