‘Tis the season. Whether you’re planning for Thanksgiving, December gatherings, or a celebration of the New Year, University of Tennessee Extension specialists have some helpful guidelines for serving a healthy and safe meal and tips for what to do with the leftovers.
Kristin Riggsbee, assistant professor of family and consumer sciences as well as a nutrition and food safety specialist, recommends beginning to plan two weeks in advance when possible. “To prepare for a big holiday meal, follow these three steps: plan your menu and food items, shop for the meal and safely store the food. While handling food safely might seem like an extra step, it is crucial to prevent foodborne illnesses for you and your guests,” she said.
A series of UT Extension publications about holiday meals can help with planning the menu, preparing the dishes, keeping the food safe to eat and storing and serving the leftovers.
Plan the Meal and Go Shopping
Using the My Plate model from the U.S. Department of Agriculture, choose a protein, starch or starchy vegetable and a green vegetable. Then estimate how much your guests will eat to reduce food waste and limit your grocery bill. See the chart available in W1330C: Planning a Holiday Meal.
Make a list based on the recipes you are using. Look in your pantry and refrigerator to see what you already have. Look for coupons or sales at the store. Share the meal preparation and cost with guests, and make sure the same dishes aren’t brought by different people.
Shop at least a week before the meal. Put cold and frozen items in your cart last to keep them at the right temperature as long as possible. Don’t let your groceries sit in your car too long. Put your frozen items away as soon as you arrive home.
Preparing the Meal
If you are preparing a turkey, make sure to leave plenty of time to thaw it if frozen. There are three main methods for thawing a turkey:
Refrigerator Thaw Method: This is the recommended method by the USDA and FDA to keep food safe. It takes about 24 hours for every 5 pounds of turkey to thaw in the refrigerator. Place it on the bottom shelf or in a dish to avoid raw juices dripping onto other food.
Cold-Water Bath Method: Allow 30 minutes per pound of turkey, changing the water and adding fresh ice often to keep it below 40 F.
Microwave Method: Follow the manufacturer’s instructions for defrosting large poultry. This method can be unreliable, so use it only if necessary.
Food safety is essential when preparing any meal, especially when you have guests. “It is very important to keep food safe while preparing and serving because many foodborne illnesses can happen during potlucks and gatherings, especially when foods are left at room temperature for too long,” Riggsbee said.
The first step is to wash your hands for at least 20 seconds with soap and water before handling food and every time after you use the bathroom, sneeze, cough, handle raw meat or any other time your hands may be dirty.
Rinse fruits and vegetables and dry them with a clean towel. Make sure all cutting surfaces are clean. Keep raw meat and poultry away from produce, even in the refrigerator by storing raw meat and poultry on lower shelves and use different cutting boards. It is not recommended to wash poultry because it can contaminate your sink with Salmonella.
For all items that are cooked, use the chart in W1330B: Food Safety for Holiday Gatherings for the correct internal temperature to know when the food is ready. Use a meat thermometer to make sure the internal temperature meets the standard. For turkey, that temperature is 165 F. Check your turkey in three key areas: the thickest part of the breast, where the body and thigh join and where the body and wing join. This ensures that all parts of the meat are cooked properly.
Serving and Leaving Out Food
Items that are kept cold should be at or below 40 F. Cold temperatures help stop bacteria from growing on food, so make sure foods are stored properly.
Perishable foods like casseroles, mixed dishes with dairy and cooked proteins should not be left at room temperature for more than two hours. To serve large groups safely, keep cold foods cold (under 40 F) and hot foods hot (above 140 F). A good way to manage this is to only put out small amounts of food for serving while keeping the rest in a warm oven or refrigerator, refilling dishes as needed.
What to Do with Leftovers
When in doubt, throw it out! When deciding which foods to keep as leftovers from a holiday meal, make sure they were not left out at room temperature for too long. Foods that stay between 40 and 140 F for more than two hours can grow bacteria, which can cause food-borne illnesses. If you think a food has been at room temperature too long, throw it away.
To cool food quickly, divide large amounts into shallow containers and store them in the refrigerator or freezer as soon as possible. Hot food can go directly into the refrigerator. Most refrigerated leftovers should be eaten within four days of the initial meal. Frozen items are usually safe for three to four months; however, while they may still be safe after that, their quality and flavor may decrease.
When freezing leftovers, label what the item is and when it was made. Store leftovers in airtight containers or packaging to reduce moisture. Also, avoid overcrowding your refrigerator, as it will struggle to keep temperatures below 40 F.
For leftover turkey, remove the meat from the bone and cut it into smaller pieces. Pre-cooked turkey can be frozen and used later in soups, casseroles or skillet meals.
When reheating leftovers, make sure they reach at least 165 F to kill any bacteria.
Holiday leftovers are great in sandwiches, soups and chilis, casseroles, salads and baked potatoes. For a list of ideas, refer to W1330A: Making the Most of Your Holiday Leftovers.
For all of these tips and more, visit the UT Extension publications website and refer to these publications:
W1330A: Making the Most of Your Holiday Leftovers
W1330B: Food Safety for Holiday Gatherings
W1330C: Planning a Holiday Meal
The University of Tennessee Institute of Agriculture is comprised of the Herbert College of Agriculture, UT College of Veterinary Medicine, UT AgResearch and UT Extension. Through its land-grant mission of teaching, research and outreach, the Institute touches lives and provides Real. Life. Solutions. to Tennesseans and beyond. utia.tennessee.edu.
