Holiday turkey tips to keep everyone safe

As the holidays approach, family and friends gather around food. Traditional turkey feasts are usually surrounded by side dish donations. Food safety is vital. Just add the people, and memories are made.

'Twas the night before the big meal, and all through the house, not a creature was stirring, not even the turkey. The holiday fowl should be kept in the refrigerator. The longer Tom Turkey sits out at room temperature, the more bacteria are invited to the feast. Nothing should be stirring or growing in or on the raw beast.

I'll never forget my first adventure with a naked bird creature. As I was freeing him from his plastic-wrap prison, Tom Turkey jumped off my counter and slid across the kitchen floor, possibly looking for an exit. I picked him up by the wings, and we sauntered back to the sink.

As I lifted him to drain the fluid from him, his legs wiggled and his breast shook. Rinsing any poultry in the sink is frowned upon because dripping poultry juice can splash everywhere, increasing the risk of a toxic kitchen.

Holding onto his wings, we danced the turkey trot all the way to the nearby roasting pan. Everywhere Tom danced was washed with soapy water, rinsed and sanitized to control harmful bacteria.

Cooking times can be tricky. It's just as easy to overcook the grand centerpiece as it is to undercook it. If roasted properly, turkey meat is one of the most delicious tastes your palate can experience.

Purchase and use a cooking thermometer to gauge doneness. It's time to pull Tom Turkey out of the oven when the thermometer reads 165 F in the thickest part of the stuffing inside the bird. To avoid a dry turkey, cook the stuffing outside the bird. Cooking the breast meat to 165 F keeps it moist. Cooking stuffing to less than 165 F can make it dangerous.

After the feast, safely stash that bird and leftover side dishes in the refrigerator. Harmful microorganisms love high protein, high moisture and neutral acidity environments. A quick cooling process is the best way to avoid uninvited and unwanted bacteria growing to dangerous levels.

Removing the meat from the bone and cutting the leftover meat into smaller portions cools it down quickly. Chill the remains of Tom Turkey as quickly as possible. Don't leave the bird out of refrigeration longer than necessary.

Your refrigerator is most likely already bulging with many fantastic, festive foodstuffs. The temperature danger zone that harmful bacteria love is 41-140 F. Check your refrigerator temperature by placing the thermometer into an empty drinking glass. It should read between 34-39 F to keep your foodstuff treasures safe.

Food-related illnesses can be prevented. Be careful when handling your dinner leftovers. Do not leave the stuffing in the cooked carcass. Just because no one has ever gotten a gastrointestinal bug after one of your feasts does not mean it can’t occur. Keep grandparents and babies safe by taking precautions.

Much time and effort is taken in preparing the grand feast. No one should have regrets. Tom Turkey is your culinary friend. Avoid turning him into an accomplice of biological warfare.

Bobbie Randall is a registered, licensed dietitian. Email her at bobbierandallrd@gmail.com.