Thanksgiving usually connotes the gathering of family and friends for a traditional turkey dinner. We should be aware, however, that improper thawing, storing, cooking, and serving of roast turkey, turkey stuffing, and gravy can lead to harmful bacterial growth which may cause serious illness.

The safe handling of turkey and other holiday foods is essential.

Safety tips in handling and preparing a Thanksgiving turkey dinner include:

1. Thaw the frozen turkey in the refrigerator. Allow one day for each five pounds of turkey. A twenty-pound turkey will take about four days to thaw. Hint: Remove neck & giblets from inside the bird as soon as possible to hasten thawing.
2. Do not thaw the turkey on a kitchen counter.
3. Cook fresh turkeys within two days. Cook thawed turkeys within four days.
4. Always wash your hands with hot, soapy water before and after handling raw poultry. Also wash all utensils and containers after using for raw poultry.
5. Be sure to read and follow the cooking directions that come with the turkey. It’s best to use a meat thermometer. Cook the turkey until the thermometer reads 165°F. Slow, overnight cooking at low temperatures is not recommended. Some turkeys come with pop-up thermometers. They should be used only as an indicator. To be safe the meat temperature must read a minimum of 165°F.
6. Do not prepare stuffing a day early. Do not stuff the turkey until ready to cook. 
7. Eat the meal as soon as it is prepared.
8. Do not leave leftovers out on the counter or table after dinner. Cut the meat off the bones and put it in shallow containers in the refrigerator.
9. Reheat all leftovers to 165°F. (Use a meat thermometer.) When reheating gravy, bring it to a rolling boil before serving.

The Frederick Police Department wishes you and your family a safe and healthy Thanksgiving Holiday.