Experts Share Thanksgiving Turkey Safety Tips to Avoid Illness and Accidents

Food safety professionals emphasize proper preparation, cooking, and storage to prevent foodborne illnesses and kitchen mishaps this holiday season.

Thawing a turkey in the refrigerator is the safest method, requiring 24 hours for every 4-5 pounds, while thawing on the counter can lead to bacterial growth.
Using a meat thermometer to ensure the turkey reaches an internal temperature of 165°F is crucial to eliminate harmful pathogens like salmonella and campylobacter.
Washing raw turkey is discouraged as it spreads bacteria across kitchen surfaces; instead, focus on thorough cleaning after handling raw poultry.
Leftovers should be refrigerated within two hours of serving, stored in shallow containers, and consumed within three days to prevent food poisoning risks.
Deep-frying turkeys requires extra caution: ensure the turkey is fully thawed, use the fryer away from structures, and avoid overfilling with oil to prevent fires or burns.