By LOUISE HINSLEY

North Carolina Cooperative Extension

Most of us don’t think about getting sick from the foods we eat, but it does happen, and the majority of the time these food-borne illnesses could have been prevented.

Food-borne illness can occur if you don’t safely handle food from the time you buy it until the time you serve it. To prevent food borne illness during the holiday season, follow these tips to keep your turkey safe.

Shopping: If you are buying a fresh turkey, buy it no more than two days before cooking. It should be cold when purchased and immediately refrigerated at a temperature of 400 F or colder when you get home. If you buy a frozen turkey, allow at least four to six days for thawing in the refrigerator. When selecting a fresh turkey, check the “best before” date because it indicates the freshness of the turkey. Put the turkey in a separate plastic bag to prevent it from contaminating other foods in your cart. It should be the last item you put in your cart. Frozen turkeys can be kept in your freezer for up to one year without any noticeable changes in quality.

Thawing a frozen turkey: Place the frozen turkey in your refrigerator on a platter big enough to contain leaking juices. These juices contain bacteria that could contaminate other foods. Put the platter on the lowest shelf away from other foods. Begin thawing the frozen turkey in the refrigerator between four and six days before cooking. Allow 24 hours of thawing time for each five pounds of turkey. Never thaw a turkey on the kitchen countertop.

Turkey can also be thawed in cold water. To do so, wrap the turkey in leak-proof plastic and change the water every 30 minutes. For a more rapid thaw, continuously run cold water over the turkey. If thawing in a microwave oven, cook the turkey immediately after thawing is complete.

Preparing: Thoroughly wash your hands, the countertop, and all utensils before preparation begins. If you wash the turkey, do so under cold running water. Immediately after washing the turkey, wash and sanitize the sink, countertop, utensils, and anything else that came in contact with the turkey. To do so by, washing the sink with soapy water, rinsing, and wiping with a sanitizing solution. Sanitizing solution can be prepared by adding one tablespoon unscented chlorine bleach to a gallon of warm, not hot, water. Don’t stuff the turkey until just before you are ready to cook it. Better yet, cook the stuffing separately and place it in the turkey during the last 30 minutes of the turkey’s cook time.

Cooking: When cooking a turkey, set the oven to no lower than 325 F. Use a meat thermometer to ensure the thigh reaches an internal temperature of 180 F or the breast reaches 170 F. The stuffing should be cooked to at least 165 F. The juices should run clear and there should be no pinkness in the meat. Never slow cook a turkey overnight.

If you buy a pre-cooked turkey, keep it in an oven set to at least 140 F. If you are unable to keep it hot (140 F or hotter), then cut the turkey into small portions and immediately refrigerate them. A whole cooked turkey will take too long to cool. The longer it takes for hot foods to cool the more likely bacteria that is present can grow.

Serving: Remove the stuffing as soon as possible after removing the turkey from the oven. Cut the turkey into small portions and display small amounts at a time. Hot foods should not be at room temperature for more than two hours. Hold the undisplayed turkey meat in an oven set at 140 F or hotter.

Storing leftovers: Remove meat from the bone and store in shallow containers to cool quickly. Separate the meat from the stuffing and the gravy.

Reheating: If serving hot, reheat the leftover meat to at least 165 F. Bring gravy to a full, rolling boil and stir during reheating. Use leftover cooked turkey within two to three days; stuffing and gravy within two days. If you cannot use within this time frame, then freeze. Leftovers can be kept frozen for up to one month.

Have a food-safe holiday season.

Louise L. Hinsley is the family and consumer sciences extension agent in Beaufort County. For more information, contact her at 252-946-0111.