A schedule to keep Thanksgiving foods safe

UT Extension suggests preparation and storage times for the Thanksgiving feast

By Carol Brandon - Special to the Claiborne Progress

Hosting Thanksgiving can be a logistical challenge that starts with planning what to cook and ends with figuring out what to do with all of those leftovers. Janie Burney, a food safety specialist with University of Tennessee Extension, recommends that you streamline your Thanksgiving planning to ensure you have a fun and food-safe holiday.

Here’s a schedule that might help you plan for a food-safe holiday:

Tuesday, November 22: Today is the day to purchase that fresh turkey. When you are purchasing your turkey, plan for one pound per person to ensure there is enough turkey to go around.

Wednesday, November 23: If you haven’t started to defrost your turkey, use the cold running water method to ensure it’s thawed for Thanksgiving. Wrap your turkey securely and submerge in cold tap water. Change the water every 30 minutes. Allow 10 to 12 hours thawing for a 20 to 24 pound turkey, 8 to 10 hours for 16 to 20 pounds, 6 to 8 hours for 12 to 16 pounds, and 2 to 6 hours for 4 to 12 pounds.

It is safe to cook a turkey from the frozen state, says Burney. However, the cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. “Remember to remove the giblet packages during cooking,” said Burney. “They can be removed carefully with tongs or a fork.”

Turkey cooking guidance: You cannot tell if a turkey is done just by the color. Your bird is not safe until it reaches 165° F. Check the temperature in three places: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh. “Don’t forget to check the temperature of the stuffing, too!” the expert cautions. “This can be crucial to a food-safe holiday.” Burney recommends you take the turkey out of the oven and let it stand for 20 minutes before carving to allow the juices to settle.

Thanksgiving Day! Thursday, November 24: Don’t forget the two-hour rule. Be sure to place all perishable food in a shallow container and put it in the refrigerator within two hours of cooking to prevent harmful bacteria from multiplying.

Monday, November 28: Today is the last day to eat those leftovers or put them in the freezer.

For additional information about food-safe practices, contact Carol Brandon, your UT Extension Family and Consumer Sciences agent at the county Extension office 423-626-3742. You can also visit the UT Extension Family and Consumer Sciences website.

UT Extension suggests preparation and storage times for the Thanksgiving feast

By Carol Brandon

Special to the Claiborne Progress


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