You can fry it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Harmful bacteria that may be present in food can double every 20 minutes. The more bacteria present, the greater the chance of food-borne illness.

A rule-of-thumb is keep hot foods hot and cold foods cold. After a meal, refrigerate food quickly, because low temperatures keep most harmful bacteria from multiplying.

Follow these steps when you’re fixing your holiday feast:

Clean. Make hand washing a frequent activity. Everyone who will help prepare the meal needs to begin with clean hands. After touching raw meat or poultry, wash hands for 20 seconds in hot, soapy water.

Separate. Keep raw foods separate from ready-to-eat foods and foods that will not be cooked, such as salad fixings and bread, to avoid cross-contamination. Raw meat and poultry products may contain harmful bacteria, so it’s important that juices from raw meat and poultry don’t come into contact with food that will be eaten without cooking. Also, never place cooked food on an unwashed plate that previously held raw meat or poultry.

Cook. Using a food thermometer when you cook turkey will assure that you reach the safe internal temperature. The correct temperature for your turkey is 165 degrees.

Read “Only One Cooking Temperature To Remember.”

Chill. To keep food-borne bacteria from growing, refrigerate or freeze perishables, prepared food and leftovers within two hours. Cut meats such as turkey into smaller pieces, slicing the breast and thigh meat. Wings and legs may be left whole. Place leftovers into shallow containers for storing in the refrigerator.

Read “Certain Pies Dangerous At Room Temperature.”

Myths about refrigeration and defrosting

Myth: Refrigeration stops bacterial growth.

Fact: Not so. Refrigeration slows but does not prevent the growth of harmful bacteria. Always remember to refrigerate food quickly.

Myth: You can safely thaw food on the kitchen counter at room temperature.

Fact: Bacteria grow rapidly at room temperature. Avoid keeping food in the danger zone – the unsafe temperatures between 40 degrees and 140 degrees. To keep your food safe, always follow the thaw law: Never defrost food at room temperature.

Thawing a turkey

As with all raw and frozen meat and poultry products, turkeys must be kept at a safe temperature during thawing. Any harmful bacteria that may have been present before freezing can begin to grow again unless you use proper thawing methods.

The three safe ways to thaw a turkey are:

• In the refrigerator at 40 degrees or lower. Allow 24 hours of thawing time for every 5 pounds of turkey.
• In cold water. Allow 30 minutes per pound, and change the water every 30 minutes until the turkey is thawed.
• In the microwave. Follow the oven manufacturer’s instructions and plan to cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook in the microwave.

Read more on thawing a turkey.

Frying a turkey

Don’t burn down your house while frying your Thanksgiving turkey. Here are some tips for safe cooking:

• Use turkey fryers only outdoors a safe distance from buildings and any other material that can burn.
• Never use turkey fryers on wooden decks or in garages.
• Make sure the fryers are used on a flat surface to reduce accidental tipping.
• Never leave the fryer unattended.
• Most units don’t have thermostat controls. If you don't watch the fryer carefully, the oil may continue to heat until it catches fire.
• Never let children or pets near the fryer when it’s in use – or even after cooking is finished. The oil inside the cooking pot can remain dangerously hot hours after use.
• To avoid oil spillover, do not overfill the fryer.
• Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
• Make sure the turkey is completely thawed and be careful with marinades. Oil and water don't mix, and water causes oil to spill over, causing a fire or even an explosion hazard.
• Never use water to extinguish a grease fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call 911 for help.

Reames says fried turkey is not as unhealthy as it sounds – if you don't eat the skin. Read “Fried Turkey Gets Nutrition Nod.”

For more information on safe handling and cooking, contact the U.S. Department of Agriculture’s Meat and Poultry Hotline at 1-888-674-6854 and the USDA Food Safety and Inspection Service website at www.fsis.usda.gov.

Avoid holiday overeating

At the Thanksgiving table, stop eating and put your plate away before you feel full. That way you are less likely to overeat. It takes 20 minutes for the signal to reach your brain that you have had something to eat. So slow down and push away from the table before you feel full.

Here are tips to avoid overeating at holiday gatherings where there is lots of tempting food available:

• Use a smaller plate. You cannot fill a smaller plate as full as a large one. Fill half the plate with vegetables.
• Take only a small spoonful of each item if you are determined to taste everything. Don’t go back for seconds.
• Choose one of each type of food available. If there are several different types of breads, take only one. If there are several meats, decide which one you want the most and take that. Choose one hot vegetable and one salad. Choose only one dessert.
• Drink a glass of water first.

The LSU AgCenter is one of 11 institutions of higher education in the Louisiana State University System. Headquartered in Baton Rouge, it provides educational services in every parish and conducts research that contributes to the economic development of the state. The LSU AgCenter does not grant degrees nor benefit from tuition increases. The LSU AgCenter plays an integral role in supporting agricultural industries, enhancing the environment, and improving the quality of life through its 4-H youth, family and community programs.

This AgCenter Lead was updated on Nov. 7, 2008, by Linda Benedict.