How to Not Poison Your Friends and Family This Thanksgiving, According to the USDA

Everything you need to know to keep safe.

Thanksgiving is right around the corner, which means you're likely making your grocery shopping list and checking it twice to gear up for a dinner to remember. But before you head off to the store, there are a few things the U.S. Department of Agriculture (USDA) would like for you to keep in mind to ensure you don't poison your family and friends this holiday season.

Related: The Food & Wine Guide to Thanksgiving

“On the most popular food holiday of the year, we’re reminding consumers to follow safe food handling practices starting at the grocery store and going all the way through enjoying your leftovers,” Dr. Emilio Esteban, the Under Secretary for Food Safety, shared in a statement. “Following these basic steps can help keep your family and friends safe this holiday season.”

Want to stay extra safe? According to the USDA, that begins by how you shop at the grocery store.

How to pick the right turkey — and store it safely

"Bacteria can multiply to dangerous levels if perishables, like turkey, are left in the Danger Zone (temperatures between 40°F and 140°F) for too long," the UDSA wrote. So, to minimize risk, it suggests you pick up your turkey and other perishable products "at the end of your grocery shopping so they stay cold as long as possible." Also, ensure that turkey packaging isn't torn or leaking before you purchase it. "Juices from raw poultry can cause cross-contamination of harmful bacteria that can get you sick," it noted.

Then, pack those perishables in insulated bags for the drive home (and pack some ice if that drive is longer than an hour), and make sure your turkey or other raw meats are packed separately in plastic bags to avoid cross-contamination.

How to safely thaw a turkey for Thanksgiving

The next step is the all-important thawing stage, which the USDA says should happen either in the fridge or in cold water.

"When thawing in a refrigerator at 40°F or below, allow roughly 24 hours for every 4 to 5 pounds," it noted, adding you may want to put the turkey in a container or dish in case any juices leak. And, if you choose to thaw under cold water, let it sit for "roughly 30 minutes per pound. Submerge the wrapped turkey into the cold water and change the water every 30 minutes until the turkey is fully thawed. Once thawed, cook the turkey immediately."

Once that bird is thawed, make sure to keep it away from other foods you're going to serve. "A USDA study found that about 30% of consumers did not successfully clean and sanitize kitchen surfaces around meal preparation," the USDA warned. And maybe think twice about washing your turkey, as it can "spread bacteria to your sink and other nearby surfaces. If you choose to wash it, make sure to fully clean surfaces with soap and water afterward and then sanitize using a sanitizing solution."

How to safely cook a turkey

And no matter how you choose to cook your turkey, just make sure it reaches an internal temperature of 165°F (using an actual food thermometer, please) across three places, "the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing." And if you do stuff your turkey, make sure that the stuffing hits 165°F, too.

Why you should use the "2-hour rule"

When it comes time to serve your food, you don't need to rush, but don't let the plates linger for too long. As the USDA noted, a good rule of thumb is the two-hour rule, as "perishable foods that have sat out at room temperature for more than two hours are unsafe, due to bacterial growth, and must be discarded." And if you can, keep your hot foods — like turkey and mashed potatoes — hot on a warming tray or in a slow cooker to ward off bacteria, and your cold foods — like cranberry sauce and salad — chilled for the same reason.

How to safely store Thanksgiving leftovers

Last but certainly not least, it's critical to protect those all-important leftovers.

Leftovers must be put in the fridge within two hours of serving or have been kept hot at or above 140°F or cold below 40°F. "Discard any foods that sat out for more than two hours at room temperature because bacteria that cause foodborne illness could have reached dangerous levels," the USDA said. And make sure to carve the rest of your turkey before storing it to keep it as fresh as possible. That way, you can enjoy delicious sandwiches for days to come.