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Let's Talk Turkey: A Holiday Food-Safety Quiz
by Mary Silva, M.S., R.D.
reviewed and revised by Lynn Cates, M.D., F.A.A.P.
Thanksgiving, Christmas, and other holidays inspire American cooks to pull out all the stops and prepare a great meal. The feast often includes turkey, and many people look forward to days of leftovers almost as much as their first helping of that delicious bird. The last thing that a family wants is a bout of food-borne illness to mar their celebrations, so be sure to test your food-handling know-how with our quick quiz:
Answer yes or no to the following questions:
- A frozen turkey can be thawed on the back porch, which is almost always cold enough.
NO. Since the outdoor temperature usually fluctuates, you can't be sure that your turkey will stay in an environment of 40 degrees Fahrenheit (F) or less. Be safe--defrost in the refrigerator. Count on one day in the refrigerator for every five pounds of frozen turkey. Be sure to place it in a container that is large enough to catch the thawed fluid to prevent leakage onto other foods in the refrigerator since this fluid may be contaminated with bacteria that can cause food-borne illness. The turkey can be cooked up to two days after it's completely thawed.
- There's a greater chance of causing food-borne illness if you stuff the turkey.
YES. If you put stuffing in the turkey, it will become contaminated with any bacteria that are lurking making it another potential source of food-borne illness. If your family tradition includes cooking stuffing inside the turkey, you can avoid the potential risk of food-borne illness by using a food thermometer to make sure that your stuffing reaches the right temperature to kill bacteria--165 degrees F--during cooking. Also, be sure to keep the stuffing hot until it is served. A safer alternative is to cook the stuffing in a separate dish and serve it around the outside of the turkey platter.
- Leftovers should be placed in a deep pan and cooled before putting them inside the refrigerator.
NO. Leftovers should be placed in shallow containers within two hours of being cooked and placed immediately in the refrigerator.
- Plastic cutting boards are safer than wood ones when handling food.
NO. Both plastic and wood cutting boards are safe if they're thoroughly washed with hot, soapy water after each use and drying them with fresh paper towels. It's best to use three separate cutting boards for raw meats, cooked meats, and vegetables. Visit the Food Safety and Inspection Service site for more information on how cleanliness help prevent food-borne illnesses.
- A person can tell if a food is spoiled by its sour or bad smell.
NO. Bacteria and germs that lead to illness can invade and spoil a food long before it begins to smell bad.
- You can tell when the turkey is done when the skin is golden brown.
NO. This is an unreliable method, and you could end up with several underdone sections of meat. A turkey should be roasted in the oven at a temperature of 325 degrees F or higher. Check for doneness by using an instant-read thermometer or the pop-up device embedded in some turkeys during processing. The right temperature for doneness is 180 degrees F in the innermost part of the thigh for a whole turkey, and 170 degrees F in the internal part of a turkey breast.
- Hand washing is one of the most effective ways to prevent food-borne illness.
YES. Ten to 15 seconds of vigorous rubbing with soap and water is very effective. Use a clean towel or paper towels to dry your hands.
- If kept in a refrigerator at 40 degrees F or less, leftovers can be safely eaten for the next two days.
YES. Any longer will put you at risk for illness. You might try to freeze some of your leftovers within two hours of cooking to make them last longer.
For more information, see the extensive array of articles on holiday food safety on the USDA's website.
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Created November 10, 2000
Reviewed and revised November 17, 2000
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