With the holiday season approaching, the Cayuga County Health Department is reminding families to handle their turkeys safely — especially when it comes to thawing and cooking — to avoid foodborne illness.
In a recent post, the department emphasized that thawing a frozen turkey improperly, such as leaving it out on the counter, can lead to serious illness. Instead, they recommend using the refrigerator, cold water, or microwave — all of which help keep the bird out of the bacteria “danger zone” between 40°F and 140°F.
According to the CDC, raw turkey can carry dangerous germs like Salmonella, Campylobacter, and Clostridium perfringens, the latter of which causes a spike in food poisoning cases during the holidays. This bacteria thrives in cooked foods left too long at room temperature, often leading to vomiting and stomach cramps within hours.
To stay safe, health experts urge residents to:
- Always thaw frozen turkey in the fridge, cold water, or microwave — never on the counter.
- Wash hands thoroughly before and after handling raw poultry.
- Use a food thermometer to ensure the turkey and any stuffing reach an internal temperature of 165°F.
- Store leftovers within two hours of serving, and reheat them to at least 165°F before eating.
Even washing raw turkey is discouraged. The CDC warns that it can spread germs to sinks, countertops, and other food, increasing the risk of cross-contamination.
More holiday food safety tips can be found at the CDC’s official guide:
https://www.cdc.gov/food-safety/foods/holiday-turkey.htm
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