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Food prep tips for your holiday meal.

’Tis the season for lots of casseroles! While the holidays are merry and bright, there’s no doubt we stay unusually busy in the kitchen. Let’s make sure the food is as safe to eat as it is delicious by following these guidelines.

When preparing your holiday turkey:

  • Begin thawing the meat early. The simplest way to safely thaw is on a tray in a refrigerator, but it takes time and planning. Follow this chart for the average thawing time:
Weight Refrigerator
8 to 12 pounds 2 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
  • While thawing, keep items separated. Before placing turkey in the refrigerator to thaw, place it in a dish large enough to contain any juices and prevent dripping onto other foods.
  • Cook meat thoroughly and check the temperature with an internal meat thermometer (not instant read). Make sure the internal temperature is above 165°F.

When preparing your holiday ham:

  • Prepare previously cooked ham by following the handling and cooking instructions on the product’s package.
  • Ham should be reheated to a minimum safe temperature of 145°F.

When preparing side dishes and other holiday favorites:

  • Wash your hands before beginning food prep and when changing tasks. With the variety of holiday foods being prepared, be careful not to cross-contaminate raw and ready-to-eat foods.
  • Do not eat raw dough or batter unless the product is clearly specified as safe to eat.
  • Keep food out of the “temperature danger zone,” between 41°F and 140°F, by putting leftovers in small portions that chill quickly.