Nassau County - Long Island, New York

Mangano Offers Safety Tips For Preparing Thanksgiving Meals

Nassau County Executive Edward P. Mangano and Acting Health Commissioner Dr. Lawrence Eisenstein remind residents that many food poisoning cases and cooking fires are reported around the holidays due to improper preparation or storage of turkey.

“Thanksgiving is a festive day, I wish all of our residents a very happy and healthy holiday,” said County Executive Mangano. “The Department of Health offers the following simple tips for safely handling, cooking, and storing turkey to ensure a safe and enjoyable meal.”

Storing Turkey:

  • Fresh turkey: Buy a fresh turkey within one or two days of planned cooking and serving. Refrigerate it immediately upon returning home. The temperature in the refrigerator should be 40°F or lower.
  • Frozen turkey: Turkey, which is frozen, should be stored in a home freezer at 0°F or below.

Thawing Turkey:

  • Thawing time for a frozen turkey depends on its weight, and the method used.
  • The preferred way to thaw turkey is in the refrigerator, at a steady, cold temperature of 40° F or lower.
  • Allow approximately 24 hours in the refrigerator for every five pounds of turkey. For example, an 18-pound turkey will need 3-4 days in the refrigerator to thaw.
  • A frozen turkey can also be thawed in cold water. Change the cold water every 30 minutes. A 12-pound turkey takes about six hours to thaw in cold water.A large bird (20 to 24 lbs.) takes about 12 hours.
  • A properly thawed turkey can be kept in the refrigerator for an additional one to two days before cooking.
  • Do not thaw frozen turkey at room temperature, because the higher temperature promotes growth of disease-causing bacteria.
  • Microwave ovens can be used to thaw a turkey, but only if the manufacturer's instructions are followed for the size of the turkey, minutes per pound and power level needed, since each microwave oven varies. If the microwave is used to thaw the turkey, cook it immediately after thawing.

Preparation:

  • Once thawed, remove the turkey's neck and giblet pieces.Wash the turkey thoroughly inside and out with cold water.
  • It is safer to cook stuffing outside the turkey because a stuffed turkey takes longer to reach the proper cooking temperature.If stuffing is cooked inside the turkey, stuff the bird very loosely.
  • To help prevent foodborne illness, be sure to wash everything that comes into contact with the uncooked turkey with hot, soapy water – including hands, sink, cutting board and utensils used to prepare or stuff the turkey.

Cooking:

  • Read the label for cooking instructions.The turkey should be cooked at an oven setting of 325°F or higher.A thoroughly cooked turkey, as well as stuffing, must reach a minimum of 180°F before being removed from the oven.The juices of the turkey should run clear.
  • While pop-up timers give some indication of “doneness”, it is recommended that the temperature be checked in several parts of the bird with a regular meat thermometer.
  • Inadequately cooked turkey is the main reason that roast turkey causes illness!

Serving:

  • Let the turkey stand 20 minutes before carving. If stuffed, remove the stuffing from the bird and serve it in a separate bowl.
  • Everyone looks forward to leftovers.Remove leftover turkey from the bone, and refrigerate it, stuffing and gravy within two hours of cooking.Use leftover turkey or stuffing within three days and leftover gravy within 1-2 days. Improper cooling and reheating are major causes of foodborne illness in addition to insufficient cooking.

Safe Cooking Tips:

  • Stay in the kitchen when you are frying, grilling, or broiling food. If you leave the kitchen for even a short period of time, turn off the stove.
  • If you are simmering, baking, roasting, or boiling food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you're cooking.
  • Stay alert! To prevent cooking fires, you have to be alert. You won't be if you are sleepy, have been drinking alcohol, or have taken medicine that makes you drowsy.
  • Keep anything that can catch fire - potholders, oven mitts, wooden utensils, paper or plastic bags, food packaging, towels, or curtains - away from your stovetop.
  • Keep the stovetop, burners, and oven clean.
  • Wear short, close-fitting or tightly rolled sleeves when cooking. Loose clothing can dangle onto stove burners and catch fire if it comes into contact with a gas flame or electric burner.
  • Plug microwave ovens and other cooking appliances directly into an outlet. Never use an extension cord for a cooking appliance, as it can overload the circuit and cause a fire.

Safety Tips for Cooking Fires:

  • When in doubt, just get out. When you leave, close the door behind you to help contain the fire. Call 9-1-1 or the local emergency number after you leave.
  • If you do try to fight the fire, be sure others are already getting out and you have a clear path to the exit.
  • Always keep an oven mitt and a lid nearby when you are cooking. If a small grease fire starts in a pan, smother the flames by carefully sliding the lid over the pan (make sure you are wearing the oven mitt). Turn off the burner. Do not move the pan. To keep the fire from restarting, leave the lid on until the pan is completely cool.
  • In case of an oven fire, turn off the heat and keep the door closed to prevent flames from burning you or your clothing.
  • If you have a fire in your microwave oven, turn it off immediately and keep the door closed. Never open the door until the fire is completely out. Unplug the appliance if you can safely reach the outlet.
  • After a fire, both ovens and microwaves should be checked and/or serviced before being used again.
  • If a smoke alarm sounds during normal cooking, you may need to move it farther away from the kitchen (according to manufacturer’s instructions) and/or install a smoke alarm with a pause button.
  • If your alarm already has a pause button, push the pause button, open the door or window, and fan the area around the alarm with a towel to get the air moving.
  • Treat every smoke alarm activation as a likely fire and react quickly and safely to the alarm.
  • Do not disable the smoke alarm or take the batteries out!

Turkey Fryer Safety Tips:

  • Use turkey fryers outdoors a safe distance from buildings and any other combustible materials.
  • Never use turkey fryers in a garage or on a wooden deck.
  • Make sure fryers are used on a flat surface to reduce accidental tipping.
  • Never leave the fryer unattended. Most units do not have thermostat controls. If you do not watch the fryer carefully, the oil will continue to heat until it catches fire.
  • Never let children or pets near the fryer even if it is not in use. The oil inside the cooking pot can remain dangerously hot hours after use.
  • To avoid oil spillover, do not overfill the fryer.
  • Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
  • Make sure the turkey is completely thawed and be careful with marinades. Oil and water do not mix; water causes oil to spill over causing a fire or even an explosion hazard.
  • The National Turkey Federation recommends thawing the turkey in the refrigerator approximately 24 hours for every five pounds in weight.
  • Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire department for help.
  • Young children are at high risk from non-fire cooking-related burns. Have a “kid-free zone” of at least 3 feet around the stove.

Protecting Children from Scalds and Burns:

  • Keep children at least 3 feet away from where food and drink are being prepared or carried.
  • Keep hot foods and liquids away from the table or counter edges.
  • Use the stove’s back burners if you have young children in the home.
  • Never hold a child while cooking, drinking, or carrying hot foods or liquids.
  • Teach children that hot things burn!

For more information about food safety, please contact the Nassau County Department of Health Office of Food Protection Monday through Friday between 9:00 a.m. – 4:45 p.m. at: (516) 227-9717, or visit their website at: http://www.nassaucountyny.gov/agencies/Health/Food/protection.html.

For more Holiday Cooking: Fire Safety information please contact the United States Fire Administration at: (301) 447-1000, or visit their website at: http://www.usfa.fema.gov/citizens/focus/cooking.shtm.