By Carol Ann Burtness, University of Minnesota Extension

Traditional holiday menus don’t change much from year to year, but that doesn’t mean food handling habits shouldn’t be adjusted.

The USDA’s Food Safety and Inspection Service recently eliminated the recommendation for washing raw meat and poultry and changed the recommendation for the cooked, internal temperature of poultry to 165 degrees.

Washing a raw turkey increases the risk of cross contamination when water splashes around the sink and counter area. Research indicates that heat during the roasting process will kill bacteria. If you still want to rinse raw turkey, reduce the chance of cross contamination by cleaning and sanitizing the entire sink and counter area before and after rinsing the bird.

In addition, research indicates a minimum internal temperature of 165 degrees, measured with a food thermometer, is safe for all poultry. Previously, the USDA recommended different temperatures for various poultry parts. You may choose to cook turkey to a higher temperature, according to personal preference.

Other recommended holiday food handling habits include:

Thaw frozen meats in the refrigerator. If you are pressed for time, thaw a frozen bird breast-side down in a clean sink filled with cold tap water. Change the water every 30 minutes and allow 30 minutes thawing for every pound. Clean and sanitize the sink and counter before and after.

When oven-roasting turkey, set the oven temperature no lower than 325 degrees. Roasting at lower temperatures for longer periods is unsafe because it creates the perfect condition for bacterial growth.

Bring leftover gravy to a rolling boil either on the stove or in the microwave before serving. A simple reheating will not eliminate harmful bacteria.

Do not rely only on a turkey’s pop-up timer. Most pop-up timers have short probes that do not reach deep enough to get an accurate internal temperature reading. Use a food thermometer to check the internal temperature.

Cover and refrigerate homemade pies that contain eggs. Leftover fruit pies that are prepared without eggs can be covered and stored on the counter. Supermarket or bakery pies that are not refrigerated are typically made from a commercial recipe with preservatives and anti-microbial ingredients that make the pies shelf-stable. However, after you open the commercial pie, refrigerate it.

Place leftovers in shallow pans for fast, uniform cooling. Cover leftovers to maintain flavors and reduce the risk of cross contamination.

(Carol Ann Burtness is a food science educator with University of Minnesota Extension.)