Essential Holiday Cooking Safety Tips You Need to Know from the Mid-Ohio Valley Health Department

PARKERSBURG — With the holidays just around the corner, many families are gearing up for Thanksgiving dinners. One central star of the feast is the turkey, and it’s essential to prepare it safely.

Lisa DeVaughn, the Environmental Health Director at the Mid-Ohio Valley Health Department, emphasizes the importance of following food safety guidelines for a hassle-free holiday. “We want everyone to enjoy their Thanksgiving dinner,” she says.

When it comes to thawing your turkey, plan ahead. The best method is to leave it in the refrigerator. It takes about 24 hours for every 5 pounds of turkey. If you’re in a hurry, a cold water bath can work, but it requires 30 minutes per pound. Avoid thawing in hot water or on the counter, as this can lead to bacteria growth.

Surprisingly, washing your turkey isn’t recommended. It can spread germs instead of removing them. Instead of stuffing the turkey, which can make everything cook unevenly, cook the stuffing separately. This ensures everything reaches the safe temperature of 165 degrees.

For cooking, make sure your oven is set to a minimum of 325 degrees. Here’s a quick guide on how long to cook your turkey based on its weight:

• 8-12 pounds: 1.5 to 2 hours
• 12-16 pounds: 2 to 2.5 hours
• 16-20 pounds: 2.5 to 3 hours
• 20-24 pounds: 3 to 3.5 hours

Use a food thermometer to check that the turkey reaches 165 degrees, especially at the thickest parts—breast, thigh, and wing.

Deep-frying is another popular method. Ensure the turkey is thawed and not stuffed. You’ll need a pot large enough to fully submerge the turkey in oil, which should cover it by 1 to 2 inches. To find out how much oil you need, submerge the turkey in water first, then measure the water and note the amount for the oil usage.

When deep-frying, it’s crucial to maintain a cooking temperature of 350 degrees. Remember to never leave the hot oil unattended and expect around 3 to 5 minutes of cooking time per pound. Again, check for that 165-degree mark for safety.

Grilling a turkey is also an option. Similar to deep-frying, the turkey should be completely thawed and unstuffed. Start with a clean grill and a pile of red-hot charcoal. Indirect heat works best, requiring a pan of water beneath the turkey. Monitor the grill temperature closely. You’ll need to replenish the charcoal about every hour. A good rule of thumb is 15-18 minutes per pound.

Once dinner is over, act quickly with leftovers. Refrigerate them within two hours to prevent foodborne illnesses. Cut the turkey into smaller pieces to help it cool faster. Use leftovers within three days or freeze them for longer storage. Reheat all leftovers to at least 165 degrees before eating.

For further guidance, the USDA’s Meat and Poultry Hotline is available at 1-888-674-6854 during the week and has added hours on Thanksgiving Day. You can also visit www.movhd.com/gobble for additional tips on food safety and fire safety while cooking.

Keeping these tips in mind can help ensure your Thanksgiving feast is not just delicious, but also safe for everyone.

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