Safe & Healthy: Planning for Thanksgiving!

turkey

Let’s face it, in November, a turkey will find its way onto many menus this month. Planning ahead can help ensure that your special meal is successful, safe, and stress-free.

 

 

The USDA offers these tips for success.

Plan Ahead-
Make a guest list: Decide how many people will be eating, plan your menu, and gather your recipes.
Clear the fridge: Start using foods that are taking up space in your refrigerator and freezer to make sure you have plenty of room for your turkey, ham, or roast and other dishes.
Start shopping: Check your pantry to see what you already have and make a shopping list of needed ingredients. Shopping early for pantry items will reduce stress later.
Get the thermometers ready: Buy a food thermometer if you don’t already have one. A cooked whole turkey is safe at a minimum internal temperature of 165°F throughout the bird and stuffing. If you’re thawing the turkey in the refrigerator, use a refrigerator thermometer to make sure the temperature is 40°F or lower.

If you have additional questions about cooking a turkey, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov available from 9:00 a.m. to 1:00 p.m. Central Time, Monday through Friday (help available in English or Spanish).

If you need help on Thanksgiving Day, the USDA Meat and Poultry Hotline will be open from 9:00 a.m. to 1:00 p.m. Central Time. You can also ask questions of “Karen” 24/7 at AskKaren.gov.

For food safety fact sheets on Turkey and more, click below, contact Richland County UW- Extension at 608-647-6148 or email: chelsea.wunnicke@wisc.edu

Safety Fact Sheets:

Turkey Basics – Safe Thawing

Turkey Basics – Safe Cooking

Turkey Basics – Stuffing

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Posted November 2013 by UW-Extension Food Preservation & Food Safety Specialist, Barb Ingham
Healthy Holiday Eating.
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