What’s on your Thanksgiving table?
These maps display favorite Thanksgiving side dishes by state.
We love Thanksgiving. It’s all about gratitude, family, friends, sharing, — and food.
Some holiday spreads are simple and straightforward, some are meticulously prepared culinary triumphs, some have some many delicious comforts, only a spoonful of each dish will fit as a heaping mound onto the plate. No matter how you celebrate, we hope you & yours find ways to come together in happy memory-making, enjoy delicious food, and have a safe Holiday.
Here are some food safety tips:
1. Clean, clean, and sanitize (especially anywhere Turkey/meat juices touch). Unfortunately, the pathogens that can make us sick are too small to see without a microscope. So, we clean and sanitize everything.
2. Wash those hands and nails! We can spread pathogens (that live on/in the human body) to our food, so wash hands before food preparation and after basically anything.
3. Avoid cross contamination. Any surface that touches meat needs to be cleaned and sanitized before touching anything else. Including towels, knives, cutting boards, counters, hands, sink, and that random splatter that somehow made it to the high corner of the cabinet.
4. Cook the Turkey to 165° F using heat above 325° F. We recommend a calibrated food thermometer, not just the pop-up button. The pop-up turkey timer works by a small amount of metal in the base that melts at 165 and releases a spring to “pop the timer.” It’s a nifty and helpful invention, but not scientifically accurate for gauging temperature.
5. Keep food below 40° F and above 140° F
6. Food left at temperatures between 41° F and 140° F for 2, or more hours should be thrown out as it’s not guaranteed to be safe to eat. So that charcuterie board that’s been out since late morning is not your friend by afternoon. No matter how obnoxious uncle Gary gets, please don’t let him eat potentially hazardous food.
7. Keep hot food hot and cold food cold. Hot food can be kept in warmers, chaffing dishes, and crock pots. Cold food can be kept in cooling wells, or set over a dish of ice (that it won’t fall into)
8. Store leftovers in airtight containers in the refrigerator and eat within 4 days.
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Happy, Happy Thanksgiving!