The Thanksgiving Mistake Way Too Many People Make, According to UC Davis

This common error might make your guests sick.

It's normal for your stomach to hurt a little after it's been packed with plate after plate of turkey, stuffing, mashed potatoes and casserole. It's not normal to turn green — but it could happen if you commit these Thanksgiving cooking faux pas.

Most people know the basics of food safety, but they don't practice them at home, UC Davis researchers have found.

The majority of risks can be avoided with thorough hand-washing, never rinsing raw meat in the sink and using calibrated thermometers to be sure meat is fully cooked, says Christine Bruhn, a UC Cooperative Extension specialist emerita who studies food safety. She shares her tips just in time for turkey day:

1. Don’t wash that turkey (seriously)

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Washing raw meat under running water only spreads the bacteria to your sink, into the air and to you. Cooking will remove any bacteria.

2. Use two cutting boards

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Avoid cross-contamination by using a separate cutting board for meat and another one — or two — for preparing your salad or other foods. For best results, use a cutting board that can be sanitized in your dishwasher. Clean all surfaces where meat is handled with soap and warm water followed by a disinfectant cleaner.

3. Use paper towels, not cloth towels, to clean up

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People think cloth towels are green, but you'll be the one who is green if you get sick from contamination. Use a clean, single-use paper towel to wipe surfaces, your hands and your utensils when preparing raw meat — and throw it away. (And cloth towels are not so green when you consider the energy and water used to wash them properly.)

4. Wash your hands again — and again

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And don't touch your refrigerator handle, spice bottles, dishes or cupboards with your dirty hands — the germs on surfaces can live for days.

5. Make sure your meat thermometer is accurate

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A thermometer for the meat and another for the fridge will make you the best cook. Learn to calibrate and use your meat thermometer to test the doneness of meats. This is the only way to ensure meat is fully cooked while not being overcooked.

6. Remember: 165 and you will thrive

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All poultry is cooked when it reaches 165 degrees Fahrenheit. Old instructions may recommend different temperatures for different parts of a turkey, but 165 degrees is the key temperature to remember to protect against salmonella. A turkey should be 165 degrees in every part, or higher if more browning and doneness is preferred. Other meats: See the USDA internal temperature chart.

7. Cook the stuffing separately

If placed inside the bird, stuffing or dressing is in in the "danger zone" (between 40 and 140 degrees Fahrenheit) when bacteria multiply rapidly. The stuffing should reach 165, just like the meat. Prepare it in a separate pan and add turkey drippings or broth for flavoring.

8. Don’t use the same utensils and dishes for raw meat and cooked meat

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Wash those dishes and utensils, or switch to newly cleaned ones, while the meat is cooking.

9. Don’t get caught up in a family argument — just start eating, pronto

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10. Get those leftovers in the fridge ASAP

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Turkey and cranberry sandwiches might sound good, but they might not make you feel great if the food has been on the counter all evening. Make sure food sits out no more than two hours, and refrigerate in shallow containers (not more than three inches or so tall). Reheat your meat to a safe temperature of 160 degrees or eat cold.

To Summarize:

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