I don’t know about your offices, but here in the Director’s office, we get a lot of calls in November with questions about preparing for Thanksgiving dinner and food safety. Our educators have done a great job of getting out that information and resources on our website. I thought I’d mention some here in case you get any questions in your office or even from friends and family.
In “Be Thankful for Food Safety This Thanksgiving,” Michigan State University (MSU) Extension health and nutrition educator Jane Hart guides us through all of our favorite foods – turkey, stuffing, relish and pumpkin pie – and tells us how to make sure that they are safe to eat.
Jeannie Nichols, health and nutrition educator, writes about two U.S. Department of Agriculture recommendations for preparing and cooking your Thanksgiving turkey, or any poultry for that matter. In her article, Jeannie explains why the USDA recommends that you do not rinse it before cooking it and that you do make sure it is cooked to 165 degrees Fahrenheit. She also explains how to most effectively measure it.
If you won’t have time to thaw your turkey, Jeannie writes about how to safely roast a frozen one in her “Frozen Turkey for Thanksgiving” article.
After the last forkful of pumpkin pie, many of us have leftovers to save – another important moment in food safety. Laurie explains how to properly store and use leftover turkey.
Looking for a new recipe to try with your turkey leftovers? Beth has a quick and easy turkey soup with vegetables that will be perfect for those chilly couple of days after the holiday.
Need help in a pinch on Thanksgiving Day? Thankfully, Laurie shares with us that the USDA Meat and Poultry Hotline, staffed by food safety specialists, will be answering food safety questions on Thanksgiving Day from 8 a.m. to 2 p.m., Eastern Time. The phone number is 1-888-674-6854.
Lastly, to refer people to safe food and water experts in their area, visit our MSU Extension website.