SEASONAL HAZARDS
TIPS FOR A SAFE THANKSGIVING
WISHING YOU A SAFE
THANKSGIVING
FROM STAFF AT THE
ALABAMA POISON
CENTER
As you plan for and cook your Thanksgiving dinner,
remember to follow these important points.
Symptoms of Food Poisoning
Nausea, vomiting, diarrhea and abdominal cramps can be signs of food poisoning.
Other symptoms may occur and depend on the microorganism involved.
Getting sick at Thanksgiving is no laughing matter.
Food poisoning may be prevented by taking a few steps of precaution.
NEVER thaw
uncooked turkey at
room temperature.
ALWAYS thaw the turkey in the refrigerator or in water.
• Refrigerator - Thaw frozen turkey in the refrigerator
for 1-3 days for complete thawing.
• Water - Immerse frozen turkey that is sealed in a
water-tight wrapper in cold water. Add ice to avoid
turkey reaching room temperature.
• Make sure you remove neck pieces and giblets that are inside the turkey before
cooking.
• Rinse the turkey inside and out under running water. Pat the turkey dry.
• It is best not to stuff the turkey. Instead, bake the stuffing in a casserole dish until
it reaches 165 degrees F. However, if the turkey is to be stuffed, insert the
thermometer into the center of the stuffing and bake until it reaches 165 degrees.
• ALWAYS remove the stuffing immediately after cooking. Do not allow stuffing to
cool inside the turkey.
• Cook turkey at 350 degrees F. Cooking time is 15 minutes per pound for an
unstuffed turkey.
• Check for doneness by using a meat thermometer.
• The only way to tell if food has reached a high enough temperature to destroy
harmful bacteria is to use a meat thermometer. Insert meat thermometer in thigh
muscle or thickest part of the breast. The thermometer should reach 180-185
degrees F.
If stuffing is cooked inside the turkey, NEVER,
NEVER allow stuffing to cool inside the turkey.
After eating your Thanksgiving meal, Don't let the food sit out
on the table or counter for extended periods of time.
ALWAYS refrigerate the turkey, gravy and stuffing within 2
hours.
• Leftover cooked turkey can be stored in the refrigerator at 35-40 degrees F for
3-4 days.
• Leftover cooked turkey can be stored in the freezer for 3-4 months.
• Leftover stuffing and gravy should be stored in the refrigerator and eaten within
1-2 days.
NEVER re-freeze a thawed uncooked turkey.
ALWAYS remember to wash hands, counter top and cutting
utensils thoroughly before and after handling the turkey to
reduce risk of contamination.
IF YOU HAVE QUESTIONS OR CONCERNS
CALL THE POISON CENTER AT 1-800-222-1222
The Alabama Poison Center I 2503 Phoenix Drive I Tuscaloosa, AL 35405 I FAX 205-345-7189
