As Thanksgiving approaches, millions of Americans are preparing for the biggest meal of the year. According to Meredith Carothers, a food safety expert with the USDA, this week represents the “Food Safety Super Bowl” for the department.
In a recent conversation with the USDA’s Rod Bain, Carothers discussed the crucial role the USDA Meat and Poultry Hotline plays during the holidays, offering vital advice to ensure your centerpiece bird is safe to eat.
The Pressure Cooker of Holiday Prep
For the team at the USDA hotline, which has been fielding calls for nearly 40 years, Thanksgiving is the busiest season. Carothers notes that the stress of the holiday often leads to mistakes.
“Tensions are high with timelines, with trying to impress loved ones, or the pressures of doing this for the first time,” Carothers explained. Unfortunately, this stress often leads cooks to take shortcuts that can compromise food safety. The solution? Advanced planning. Knowing exactly what you are making and how long it takes to prepare is the first step toward a safe dinner.
Thawing: The 24-Hour Rule
One of the most common pitfalls involves thawing a frozen turkey. Carothers emphasizes that patience is key.
- The Math: You need to allow 24 hours of thawing time in the refrigerator for every 4 to 5 pounds of meat.
- The Method: The refrigerator is the safest place to thaw a bird because it keeps the meat at a constant, safe temperature.
- The Setup: Always place the frozen turkey in a bowl or on a platter to catch thawing juices and prevent cross-contamination with other foods in your fridge.
Buying Fresh? If you opt for a fresh turkey instead of frozen, pay close attention to the dates. Look for a “Use By” or “Freeze By” date rather than a “Sell By” date. Carothers confirms that you can safely keep the turkey in your refrigerator up until that specific “Use By” date.
The Deep Fryer Danger
A critical safety warning involves the popular method of deep-frying turkeys. While you can cook a partially frozen turkey in a conventional oven, you must never put a frozen turkey in a deep fryer.
“If you put frozen anything into hot oil, the ice crystals turn into steam immediately,” Carothers warned. This reaction causes the hot oil to bubble over rapidly, leading to the dangerous fires often seen in viral videos. If you plan to fry, the bird must be completely thawed and dry.
What Not To Do: Tales from the Hotline
Over nearly four decades, the hotline has received its fair share of bizarre questions. Carothers shared a few “don’ts” based on real calls:
- Don’t brine in a trash bag: One caller brined a turkey in a non-food-grade trash bag and then put it in the oven, resulting in melted plastic fused to the bird.
- Don’t use the dishwasher: Callers have actually asked about thawing turkeys in the dishwasher or the shower. These are not safe methods.
A Trend Toward Safety
The good news is that “crazy” stories are becoming less frequent. Carothers attributes this to better education and consumers sharing proper cooking techniques with one another.
“People call and learn and then, in theory, pass that information on to others,” she said.
Need Help?
If you have questions about your Thanksgiving meal, help is available.
- Call: 1-888-MP-Hotline (1-888-674-6854)
- Email: MPHotline@usda.gov
