Thanksgiving is a time to gather, share a meal, and reflect on what we’re grateful for. As you plan your holiday feast, a few simple food safety steps can help keep your celebration healthy, safe, and stress-free. The Nebraska Regional Poison Center, which serves Nebraska, Idaho, and Wyoming, offers helpful reminders to make sure your Thanksgiving meal is prepared safely from start to finish.

Tips for a safe and delicious Thanksgiving

• Wash your hands.
  Everyone helping in the kitchen should wash their hands with warm, soapy water for at least 20 seconds before and after handling food.
• Keep your turkey refrigerated.
  Store your turkey in its original packaging in the refrigerator until it’s time to cook.
• Thaw the turkey safely.
  Plan ahead—thawing a turkey takes time. Large turkeys may take several days to thaw completely.
  • In the refrigerator: Allow one day for every 4 to 5 pounds.
  • Under cold running water: Keep the turkey in a leak-proof wrapper and change the water every 30 minutes.
• Use a meat thermometer.
  Make sure the turkey reaches an internal temperature of at least 165°F. This is the only reliable way to know it’s fully cooked.
• Store the turkey and stuffing separately.
  After cooking, refrigerate the turkey and stuffing in separate containers to help keep them fresh and safe.
• Handle leftovers the right way.
  Refrigerate leftover turkey within two hours and use it within 3 to 4 days. Stuffing and gravy should be eaten within 1 to 2 days.

Additional safety reminders

• Skip thawing on the counter.
  Thawing at room temperature allows bacteria to grow on the surface while the inside remains frozen.
• Limit time at room temperature.
  Don’t leave a thawed, uncooked turkey out of the refrigerator for more than two hours.
• Cook at a safe temperature.
  Set your oven to at least 325°F to ensure the turkey cooks thoroughly.
• Stay out of the kitchen if you’re sick.
  If you’re feeling unwell or have an eye or nose infection, it’s best to avoid preparing food to keep others safe.
• Refrigerate leftovers quickly.
  Don’t leave food sitting out for more than two hours after serving.
• Avoid refreezing a fully thawed turkey.
  Once a turkey has completely thawed, it should not be refrozen.
• Take care with stuffing.
  If you choose to stuff your turkey, do so lightly. Both the stuffing and turkey must reach 165°F to be safe to eat.

Following these simple steps can help ensure your Thanksgiving meal is both delicious and safe to share. With a little planning and care, you can focus on what matters most—good food, good company, and a holiday filled with gratitude.

Jarryd Samples is a health program manager in the Division of Public Health.

The Idaho Department of Health and Welfare is dedicated to strengthening the health, safety, and independence of Idahoans. Learn more at healthandwelfare.idaho.gov.