As the holiday season approaches, families gather around tables filled with delicious food and festive cheer. However, amidst the laughter and celebration, food safety often takes a back seat—until someone gets sick. In this episode of "The Valley Today," host Janet Michael talks with Amanda Johnson, a food, nutrition, and health extension agent, to discuss how you can keep your holiday meals both tasty and safe.

Thawing the Turkey: Plan Ahead for Safety

Amanda wastes no time addressing one of the most common holiday pitfalls: thawing the turkey. She urges listeners to plan ahead, explaining that the safest way to thaw a turkey is in the refrigerator, allowing one to five days depending on the bird's size. If you find yourself in a pinch, Amanda recommends the cold water method, but she emphasizes the importance of changing the water every 30 minutes to prevent bacteria from multiplying. She also cautions against contaminating your sink and reminds everyone to sanitize thoroughly after handling raw poultry.

Kitchen Hygiene: Don't Spread the Bacteria

Next, the conversation shifts to kitchen hygiene. Amanda debunks the myth that washing your turkey under running water makes it cleaner. In reality, this practice spreads bacteria around your kitchen. Instead, she suggests patting the turkey dry with a paper towel and focusing on cooking it to the proper temperature. Janet and Amanda agree that sanitizing surfaces, washing hands for at least 20 seconds, and using separate cutting boards for raw and ready-to-eat foods are non-negotiable steps for a safe kitchen.

Cooking and Storing: Timing Is Everything

Once the turkey is in the oven, Amanda stresses the importance of cooking it to an internal temperature of 165°F, checking multiple spots including the breast, thigh, and wing. She advises against stuffing the bird, as the internal cavity can harbor dangerous bacteria. After the meal, Amanda recommends carving and refrigerating leftovers within two hours to keep food out of the "danger zone" where bacteria thrive. She points out that cutting up the turkey helps it cool faster, reducing the risk of foodborne illness.

Reheating and Leftovers: Stay Out of the Danger Zone

As the discussion continues, Amanda tackles the topic of leftovers. She insists that reheating food to 165°F is crucial, whether you use the oven or microwave. Crockpots, she warns, take too long to reach a safe temperature and should not be used for reheating. Amanda also shares practical advice for storing leftovers: divide large portions into smaller containers to speed up cooling, and label everything with dates to avoid confusion. She reminds listeners that most leftovers are safe for three to four days in the fridge, or up to six months in the freezer for best quality.

Pet Safety and Common Misconceptions

Before wrapping up, Janet and Amanda address a few often-overlooked issues. They warn against giving cooked turkey bones to pets, as they can splinter and cause harm. Janet also highlights the dangers of using sponges and dish towels for cleanup, recommending disposable paper towels and sanitizing wipes instead. Throughout the conversation, Amanda dispels common misconceptions and encourages everyone to use common sense and good hygiene to protect their loved ones.

Enjoy the Holidays—Safely

With Amanda's expert advice, you can confidently prepare, serve, and store your holiday meals. By planning ahead, practicing good kitchen hygiene, and following safe cooking and storage guidelines, you'll ensure that your celebrations are memorable for all the right reasons. This holiday season, keep food safety at the top of your menu and enjoy peace of mind along with your pumpkin pie.

Click here to download a Thanksgiving Food Safety sheet.