Safely Cooking The Thanksgiving Feast And Storing Those Leftovers

HUDSON VALLEY, NY — Planning for leftovers is part of the fun of a Thanksgiving feast. Cornell Cooperative of Westchester and New York state officials want you to be happy and healthy too.

"Coming together with my family to cook a delicious, festive meal is always one of my favorite parts of the year, as I'm sure it is for many families across the state. As part of this wonderful tradition, taking proper food safety measures is an easy – and essential – step," Commissioner of Agriculture Richard Ball said. "We urge everyone who is cooking for their loved ones this Thanksgiving to prepare, handle, and store foods with care to help reduce foodborne illness and ensure a wonderful holiday!"

Foodborne illness can strike anyone, the folks at CCE point out. Some people are at a higher risk, including pregnant women, young children, older adults and people with weakened immune systems.

For many, the Thanksgiving meal is the largest meal cooked all year, which could be a contributor of mistakes that could cause foodborne illness. State health and agriculture officials offered several food safety Thanksgiving tips.

Tip 1: Don't wash the turkey.

According to a survey conducted by the Food and Drug Administration (FDA), 68 percent of people believe the turkey should be washed before cooking it, however this is not recommended. Washing the turkey can cause bacteria to spread up to three feet away, as the water is likely to splash onto clean counters, cutting boards, sink handles, etc. It is recommended to cook the turkey to an inner temperature of at least 165°F, by either baking, broiling, boiling, frying or grilling. This high temperature is needed to kill any bacteria that may be present; washing meat and poultry is not necessary.

Tip 3: Use a meat thermometer.

The only way to determine if a turkey is cooked is to check its internal temperature with a food thermometer. A whole turkey should be checked in three locations: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. The thermometer should register at least 165°F in all three of these places. Using a food thermometer is the best way to ensure the turkey is properly cooked.

Tip 4: Don't store food outside, even if it's cold.

Storing food outside is not food safe. Animals, both wild and domesticated, can get into food stored outside, consuming it or contaminating it. Additionally, just like a car gets warm in the summer, a plastic food storage container in the sun can heat up and climb into the "danger zone" (above 40°F), allowing bacteria to grow. The best way to keep extra Thanksgiving food at a safe temperature (below 40°F) is in a refrigerator or in a cooler with ice.

Now, about those leftovers. The CCE offers three tips:

• Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria.
• Divide large amounts of leftovers into shallow containers for quicker cooling.
• Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40ºF or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40ºF or below. The freezer temperature should be 0ºF or below.

Turkey leftovers are good in the refrigerator for up to four days, officials at the New York State Department of Health said Tuesday.

Cut the turkey off the bone and refrigerate it as soon as possible — they recommend doing so within two hours of the turkey coming out of the oven.

If the leftovers won't be used right away, pack them into freezer bags or airtight containers and freeze. For best quality, use leftover frozen turkey within four months. After that, the leftovers will still be safe, but can dry out or lose flavor, they said.