MARC JACOBS
Hutch Post
As Thanksgiving approaches, kitchens across Reno County are gearing up for one of the biggest cooking days of the year. To help local families prepare safely, Jason Probst—Family and Community Wellness Agent with K-State Research and Extension—joined the KWBW Morning Show to provide timely guidance on everything from thawing a turkey to storing leftovers.
Probst’s work at K-State Extension covers a wide range of community wellness issues, including food safety, preservation, and addressing food insecurity. But this week, he says, it’s all about preventing holiday meals from turning into health hazards.
According to Probst, improper thawing is the number one mistake people make during Thanksgiving meal prep.
“When you're dealing with a 20- or 24-pound turkey, you really do need five or six days to thaw it out,” he explained. “Trying to cook a bird that’s still partially frozen will throw off your meal timing and increase safety risks.”
LINK: USDA thawing and cooking calculator. Turkey cooking/thawing calculator.
The safest thawing method is in the refrigerator, below 40 degrees. Probst warns against leaving poultry on counters or in warm areas where bacteria can grow. He recommends placing the bird in a pan to keep raw juices contained and away from other foods.
Regardless of cooking method—roasting, smoking, or deep frying—the magic number stays the same: 165 degrees internal temperature.
“Temperature, temperature, temperature,” Probst emphasized. “Use a food thermometer. Check the breast, thigh, and wing. Don't rely on pop-up timers.”
It’s a debate that comes up every year, but Probst no longer hesitates.
“Always better to cook the stuffing separately,” he said. Stuffing inside the bird not only slows down cooking time, but also increases the risk of cross-contamination if the stuffing doesn’t reach the proper temperature.
After the feast, Probst says the clock starts ticking. Thanksgiving leftovers should be refrigerated within two hours—one hour is even better.
Leaving food on the counter too long invites bacteria to multiply. For large dishes like soups or casseroles, Probst suggests transferring food into smaller, shallow containers so it cools safely and quickly.
Once stored, cooked poultry and most sides should be used within three to four days. Leftovers should be reheated to 165 degrees.
LINK: Food safety guide at K-State Research and Extension
If traveling to a gathering, Probst recommends preparing the dish ahead of time, cooling it properly, then reheating it at the destination. For crockpots and casseroles, reheating on site is the safest method.
For those frying their turkeys this year, Probst warns that moisture—especially from a partially frozen bird—can cause the oil to boil over violently. But despite the external hazards, he notes that food safety principles remain the same: the turkey must reach 165 degrees internally.
Probst brought along a meat thermometer during his visit and says the Extension office is giving them away for free.
“We want people to have the tools they need,” he said. The office, located at 2 West 10th Avenue in South Hutchinson, can be accessed from Adams Street or via the Frank Hart crossing. Construction at Woody Seat Crossing may require detours.
LINK: K-State and Research and Extension site for Holiday food safety
In addition to thermometers, Probst provides educational materials on safe cooking temperatures and proper leftover handling.
Probst recommends K-State Research and Extension resources and USDA online tools, which include turkey thawing and cooking calculators. He encourages anyone with questions to call the South Hutch office directly.
“We're here to help families stay healthy and safe,” he said.