Tips for a Happy Thanksgiving
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Preparing for Thanksgiving
Preparing dishes ahead of time?
- After cooking, cool food quickly by putting it in separate shallow containers and stirring frequently
- Foods immediately refrigerated in the dish used for cooking won’t cool fast enough because the dish will stay hot
- Tightly wrap cooled foods to prevent contamination
Equipment to Gather
Do you have all of your equipment needs for Thanksgiving? Don’t forget the following:
- Digital food thermometer
- Thermometer to monitor fridge (41°F or lower)
- Multiple cutting boards
- Kitchen cleaner and sanitizer
Turkey Talk: Cooking
Poultry, like turkey and chicken, must be cooked to an internal temperature of at least 165°F/74°C for safety.
Check temperature in three spots:
- Thickest part of the breast
- Innermost part of the wing
- Innermost part of the thigh
Good Gravy
Gravy has been linked to people getting sick from pathogens like Clostridium perfringens.
Keep friends and family safe by keeping gravy at 135°F or above. Try using a gravy warmer or small slow cooker.
Thanksgiving Leftovers
- When food sits at room temperature, bacteria that make people to get sick can grow fast.
- After the meal, quickly cool food and store at 41°F or below.
- Perishable foods, such as those containing animal products, cooked vegetables and grains, should be tossed or composted after 4 hours at room temperature.
Fact or Fiction? Pumpkin pie must be refrigerated.
It Depends
Pies purchased at room temperature from a grocery store may be stored at room temperature.
Homemade pies should be refrigerated after cooling.
For more Family and Consumer Science information contact the Franklin County Center office, 919-496-3344, FCS Agent Dominque Simon. Happy Thanksgiving!