Thanksgiving is one of the most anticipated meals of the year, so make it memorable for the right reasons. Follow these food safety tips.

Plan Ahead and Make Space in the Refrigerator.

If buying a fresh turkey purchase it 1 to 2 days before you plan to cook it and place it in the refrigerator, on a tray that can catch any juices that may leak until you are ready to cook.  Frozen turkeys should be thawed in the refrigerator.  Allow 24 hours for every 4-5 pounds

Don’t wash the turkey

Washing the turkey can splash bacteria up to 3 feet contaminating countertops, towels and other food!  Keep raw turkey separated from all other foods and use separate cutting boards, plates and utensils. Wash hands, surfaces, and utensils between each food prep.

Use a Food Thermometer

The only way to determine if your turkey is cooked to the correct internal temperature is to use a food thermometer.  A whole turkey should be checked in 3 locations: the innermost part of the thigh and wing, and the thickest part of the breast. Your thermometer should read 165° F in all 3 places. If it doesn’t continue cooking.

Properly Store Leftovers

Promptly refrigerate leftovers by cutting turkey into smaller slices and placing in shallow containers. Use leftover turkey within 3-4 days or freeze. Reheat thoroughly to 165° F.

If the holiday meal becomes overwhelming USDA has a toll-free hotline open on Thanksgiving Day from 8am to 2pm ET, with live food safety experts available to help in English and Spanish. Call the USDA Meat & Poultry Hotline at 1-888-MPHotline or (1-888-674-6854).  Happy Thanksgiving!

Sources: USDA and The Journal of the Academy of Nutrition & Dietetics.

And with all of that leftover turkey here’s a recipe to help.

White Turkey Chili

(Serves 8)

• 1 tablespoon oil
• 1/4 cup onion, chopped
• 1 cup celery, chopped
• 4 cups cooked turkey, chopped
• 2 cans (15.5 oz.) Great Northern beans, drained
• 2 cans (11 oz.) corn, undrained
• 1 can (4 oz.) chopped green chilies
• 4 cups turkey or chicken broth
• 1 teaspoon ground cumin

Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring

occasionally until thoroughly heated.

Source: unl.edu  

“In my 33 years of practice, including time in medical missions, I have seen cases of nearly all of the vaccine-preventable illnesses and their complications. These are serious and often life-threatening diseases. They still occur with high frequency in many countries that are only a plane trip away. I have a really hard time understanding why some parents are willing to put their children at risk by not vaccinating–but I guess vaccines have been so effective that many US parents have never watched a child suffering from one of these illnesses.

Any medicine, and any vaccine can cause side effects. Complications from vaccines are reported and carefully tracked. However, in my 33 years of pediatric practice, giving 100,000+ vaccine doses, I have not had a single serious, life-threatening, or disabling vaccine reaction occur. Most reactions are minor and self-limited, and the majority of children have no side effects whatsoever. There have been multiple well-done studies which show beyond a reasonable doubt that there is no connection between vaccines and autism, SIDS, or any chronic medical condition.”~ Dr. Leah Willson, pediatrician

“By adulthood at least 90% of people have been infected by Human papilloma virus [HPV].  HPV is the leading cause of cervical, vulvar, penile, anal, and throat cancers.  Anyone who gets infected has a risk of developing cancer.  Often this infection has no symptoms.  Women can be screened for cervical HPV infection with Pap Smears but there is no screening for men.  We have seen at least a 50% decrease in HPV infections since starting this vaccine.  This is the ONLY vaccine that prevents cancer.  I have never seen a serious adverse event following this vaccine but I have seen people die from the cancers it causes.”~Dr. Tiffany Trenda, pediatrician

“I had chickenpox (varicella) when I was eight years old, before the first vaccine was available. I vividly recall lying in bed, scratching, and feeling miserable. Many people have had chickenpox, and most of them are “lucky,” as I was. When it is mild, varicella causes fever, achiness, cough, and an itchy rash. However, when most severe, varicella can cause pneumonia, encephalitis, and sepsis. These are conditions that can lead to hospitalization, and unfortunately, death. Additionally, those who are unvaccinated and acquire chickenpox naturally are at higher risk for shingles later on in life. I see chickenpox in unvaccinated children every year in my practice. It is still a real, and completely unnecessary threat. I am very grateful that there is vaccine available to protect my patients and my own children.“~ Dr. Erin Knudtson, pediatrician