Every Thanksgiving, millions of home cooks become kitchen scientists, experimenting with thawing, basting, and timing the perfect bird. Friends and family share treasured secrets or tips for creating the ideal Thanksgiving meal; however, not every “secret” passed down at the dinner table is true - or safe.


MYTH #1: It’s safe to thaw your turkey on the counter overnight.

False. Here’s the truth: A turkey left at room temperature for more than 2 hours enters the “danger zone” (40°F-140°F) where bacteria proliferate, even if the center of the bird remains frozen. Thaw the turkey in the refrigerator, allowing 24 hours for every 4-5 pounds of turkey, or use the cold-water method by submerging the bird in cold water in a leak-proof plastic bag, changing the water every 30 minutes. (Allow 30 minutes of thawing time per pound of turkey.) Cook the turkey immediately after thawing. 


MYTH #2: You should rinse your turkey before cooking.

False. Here’s the truth: Cooking, not rinsing, kills bacteria. Washing a raw turkey can cause cross-contamination of other foods as water droplets from the turkey spread bacteria across the sink, counter, and utensils. The Centers for Disease Control recommends that if you decide to wash your raw turkey, you should immediately clean and sanitize the sink and counters. First, clean with hot, soapy water to remove any residue. Then, sanitize using either a solution of 1 tablespoon of unscented bleach mixed with 1 gallon of water, or a commercial kitchen cleaner labeled as a disinfectant, and wipe everything down with the solution. Let it sit for at least a minute, then let it air dry or wipe it with a clean paper towel. Your future self (and your guests) will thank you!


MYTH #3: The pop-up timer will reliably tell you when the turkey is cooked.

False. Here’s the truth: While a pop-up timer serves as a convenient tool to indicate when the turkey might be done, the USDA recommends using a food thermometer to check three key areas of the turkey to ensure the internal temperature reaches 165°F: 1) The thickest part of the breast, 2) The innermost part of the thigh, and 3) The innermost part of the wing.


MYTH #4: Stuffing cooks safely inside the turkey.

False. Here’s the truth: Stuffing cooked inside the turkey may not reach the necessary internal temperature of 165°F by the time the turkey finishes cooking, which could fail to kill harmful bacteria. For optimal safety, the USDA encourages cooking the stuffing in a separate dish. Plus, stuffing tends to have a better texture when cooked separately.


MYTH #5: Leftovers can stay out until everyone’s finished eating.

False. Here’s the truth: Refrigerate leftovers within 2 hours of cooking to prevent food poisoning. This guideline pertains to all foods, but especially dishes that contain dairy, eggs, or meat.

  • Turkey: Carve the turkey into smaller pieces before refrigerating so the meat cools faster.
  • Mashed Potatoes: Made with milk and butter, so put them in the fridge promptly.
  • Casseroles: Whether it’s green bean, sweet potato, or stuffing, these often contain eggs, cream, or broth and should be cooled and stored quickly.
  • Gravy: High-risk due to moisture and meat drippings; cool in shallow containers in the fridge.
  • Cranberry Sauce: More acidic but still best refrigerated within 2 hours.
  • Rolls and Bread: Lower risk, but these can dry out if left uncovered too long.
  • Tip: Use shallow containers to help leftovers cool faster, and label them with the date so you know when to toss them (typically within 3-4 days). To reduce waste, consider dividing leftovers into smaller portions to send home with your guests. 

Remember: Safe turkey cooking is about science, not luck. Keep your feast delicious and safe by following the four steps of food safety:

  1. Clean - Wash hands and surfaces often.
  2. Separate - Don’t cross-contaminate. Keep raw meats and poultry away from produce and other foods.
  3. Cook - Use a food thermometer to ensure an internal temperature of 165°F.
  4. Chill - Refrigerate leftovers within 2 hours after cooking.

This Thanksgiving, trust science, not kitchen folklore, and enjoy a meal that’s both delicious and safe for all.