Tips for a safe, fun Thanksgiving

  • Published
  • By Senior Airman Matthew Hubby
  • 436th Airlift Wing Public Affairs
DOVER AIR FORCE BASE, Del. --  The last weeks of November are a riot of activity as the seasons begin to change. Autumn begins to give way to winter as the trees change color. The cool fall air crisps the leaves and people look forward to stuffing themselves silly during the biggest feast of the year - Thanksgiving. Thanksgiving is a time to celebrate closeness and thanks with family and friends, but it is also a time to keep safety in mind.

Approximately 2,000 residential fires occur in the United States each year on Thanksgiving, resulting in an average of five deaths and 25 injuries. The leading cause of these fires is cooking accidents, which can be as simple as leaving a burner on while you are out of the room, or spilled grease catching fire. This can be prevented by remaining with the food while cooking and keeping a watchful eye to make sure it does not spill, and ensuring that no flammable items, such as oven mitts or utensils, are left near an active burner.

In the event of a small grease fire, slide a lid over then pan and turn off the stove, leaving the pan covered until it has completely cooled. It is also advised to keep a grease-fire rated fire extinguisher near the stove. If an oven fire occurs, turn off the heat and keep the door closed to prevent outside air from feeding the fire and causing it to grow. Should a fire too large to safely contain occur, the safest course of action is to leave the house and call 911.

Of course, choosing what to cook is just as important as cooking it safely. Staff Sgt. DeMarcus Rush community health NCO in charge with the 436th Aerospace Medicine Squadron has some tips to make that happen.

"Plan your menu several weeks before the holiday," said Rush . "Shopping early will help ease the countdown tension for your Thanksgiving meal. Always ask as you plan: 'Do I want a fresh or frozen turkey? Do I have enough space to store a frozen bird if purchased in advance, and if not when should I buy it?'"
There is also the issue of time. A frozen turkey can sit in a freezer for a few weeks, while a fresh one can only be stored in a refrigerator for a day or two. The other quandary of a frozen turkey is the thawing process.

"There are three ways to properly thaw a turkey," said Rush. "You can thaw it in the refrigerator, in cold water or in the microwave; each has its benefits and drawbacks. Thawing in the refrigerator takes the most time, 24 hours per four to five pounds of bird. If thawing in cold water, it will only take about 30 minutes per pound, but you must cook it immediately after thawing. The microwave is the fastest, but it is limited by turkey size."
Of course, what is a Thanksgiving dinner without all the trimmings? With all the sides and additions that go into a Thanksgiving dinner, it can be easy to lose track of time or ingredients.

"Make sure you have all ingredients you need to prepare your holiday meal," said Rush. "Also, double check that you have all the equipment you will need, including a roasting pan large enough to hold your turkey, and a food thermometer."
To help prevent food borne-illness, cook stuffing in a separate casserole. If the turkey is to be stuffed, it should be stuffed loosely, and the stuffing should be moist, since heat destroys bacteria more rapidly in a moist environment.

Cooking the turkey to the right temperature will help prevent the possibility of food borne illness. The turkey and stuffing should reach an internal temperature of 165 degrees before being served. When removed from the oven, let the turkey stand for approximately 20 minutes to let the juices set.
Thanksgiving usually results in a mountain of leftovers. It is best to store them within two hours of cooking. Most leftovers can be refrigerated for three to four days, or frozen for several months.

The most important part of the Thanksgiving holiday is spending time with friends and family, and staying safe while doing so. For more information on holiday food safety, contact the public health office at (302) 677-2564.

Staff Sgt. DeMarcus Rush contributed to this article.