What first-time Thanksgiving cooks should know about turkey safety, according to Penn State
TOI GLOBAL DESK | TOI GLOBAL | Nov 22, 2025, 00:12 IST
Thanksgiving
( Image credit : AP )
First time Thanksgiving hosts often struggle with thawing, handling and cooking turkey safely. Penn State food safety expert Martin Bucknavage says to thaw a turkey in the refrigerator, never on the counter, and to expect raw juices to spread. He advises cleaning surfaces well, using a thermometer to reach 165 degrees, cooking stuffing separately and refrigerating leftovers within two hours to prevent illness.
If you’re hosting Thanksgiving for the first time this year, you’re definitely not alone. Many people are trying to figure out turkey size, thawing time, cooking temperature and how to avoid making anyone sick. To make things easier, Penn State food safety expert Martin Bucknavage shared some simple rules that new cooks should follow.
Start thawing your turkey earlier than you think, Martin Bucknavage, who works in Penn State’s Department of Food Science said that the biggest mistake first time cooks make is waiting too long to thaw the turkey.
He explained, “Allow one day in the fridge for every four to five pounds of turkey.” So a 20-pound bird needs about five full days in the refrigerator.
If you forget to start on time, Martin Bucknavage said you can thaw the turkey in cold water, but you must keep it in its wrapper and change the water every 30 minutes.
His warning was clear: never thaw a turkey on the counter. The outside warms up too fast, and harmful bacteria can grow. Raw turkey can spread germs so clean everything
Martin Bucknavage said new cooks are often surprised by how messy a big raw turkey can be. “When you’re wrestling with a 20 pound bird, the juices get everywhere,” he said.
His advice: wash your hands, clean the counter with warm soapy water, and use a light sanitizer if needed. He also said there is no need to wash the turkey itself. Washing it only spreads more bacteria around your kitchen. Cooking takes care of the germs anyway.
Use a real thermometer and don’t trust the pop-up. A turkey needs to reach 165°F in all parts to be safe to eat. That includes the thickest part of the breast and thigh. “The little pop-up is just an indicator,” Martin Bucknavage said. “It doesn’t measure deep inside.” If you don’t already own a thermometer, buy one before Thanksgiving morning. It’s one of the simplest ways to prevent food poisoning.
If you’re stuffing the turkey, be extra careful. Stuffing needs to hit 165°F too, since it soaks up raw turkey juices while it cooks. But this creates a problem by the time the stuffing reaches the safe temperature, the turkey itself may dry out.
Martin Bucknavage’s tip: cook stuffing separately.
It cooks faster, safer and you can make extra if you're feeding a large group. Leftovers need to go in the fridge fast. After everyone finishes eating, you only have 1 to 2 hours to get leftovers into the refrigerator.
“Have containers or zip top bags ready before dinner even starts,” Martin Bucknavage said. And if guests want to take food home, remind them to bring a cooler, especially if they have a long drive.
Hosting doesn’t have to be stressful, Martin Bucknavage said first time Thanksgiving hosts often feel overwhelmed but with a little planning, the day can run smoothly. “We want it to be memorable for the right reasons,” he said, “not for cases of foodborne illness.”
Penn State has more food safety information on their Extension website for anyone who wants extra help before the holiday.
Start thawing your turkey earlier than you think, Martin Bucknavage, who works in Penn State’s Department of Food Science said that the biggest mistake first time cooks make is waiting too long to thaw the turkey.
Penn State has more food safety information on their Extension website for anyone who wants extra he
He explained, “Allow one day in the fridge for every four to five pounds of turkey.” So a 20-pound bird needs about five full days in the refrigerator.
If you forget to start on time, Martin Bucknavage said you can thaw the turkey in cold water, but you must keep it in its wrapper and change the water every 30 minutes.
His warning was clear: never thaw a turkey on the counter. The outside warms up too fast, and harmful bacteria can grow. Raw turkey can spread germs so clean everything
Martin Bucknavage said new cooks are often surprised by how messy a big raw turkey can be. “When you’re wrestling with a 20 pound bird, the juices get everywhere,” he said.
His advice: wash your hands, clean the counter with warm soapy water, and use a light sanitizer if needed. He also said there is no need to wash the turkey itself. Washing it only spreads more bacteria around your kitchen. Cooking takes care of the germs anyway.
Use a real thermometer and don’t trust the pop-up. A turkey needs to reach 165°F in all parts to be safe to eat. That includes the thickest part of the breast and thigh. “The little pop-up is just an indicator,” Martin Bucknavage said. “It doesn’t measure deep inside.” If you don’t already own a thermometer, buy one before Thanksgiving morning. It’s one of the simplest ways to prevent food poisoning.
If you’re stuffing the turkey, be extra careful. Stuffing needs to hit 165°F too, since it soaks up raw turkey juices while it cooks. But this creates a problem by the time the stuffing reaches the safe temperature, the turkey itself may dry out.
Martin Bucknavage’s tip: cook stuffing separately.
It cooks faster, safer and you can make extra if you're feeding a large group. Leftovers need to go in the fridge fast. After everyone finishes eating, you only have 1 to 2 hours to get leftovers into the refrigerator.
Martin Bucknavage’s tips on leftovers
“Have containers or zip top bags ready before dinner even starts,” Martin Bucknavage said. And if guests want to take food home, remind them to bring a cooler, especially if they have a long drive.
Hosting doesn’t have to be stressful, Martin Bucknavage said first time Thanksgiving hosts often feel overwhelmed but with a little planning, the day can run smoothly. “We want it to be memorable for the right reasons,” he said, “not for cases of foodborne illness.”
Penn State has more food safety information on their Extension website for anyone who wants extra help before the holiday.