Public Health Essentials

The Board of Health re-elected Megan Dunn as chair at its first meeting of the year on Feb. 10, 2026, while choosing Janet Anderberg as vice chair. The board also welcomed its two newest members, Tim Abrahamson and Strom Peterson.

State Health Secretary Dennis Worsham returned to Snohomish County as part of his Listen, Learn and Lead tour. Vaccinations, data integrity and funding for public health have been top themes.

Give thanks, not foodborne illness this season.  

This Thanksgiving, make sure you are roasting turkey safely. We’re here to help you have a great gathering with the following food safety tips. 

Turkey Food Safety Tips

1. Wash your hands

Use soap and warm water and scrub for 20 seconds. Do not prepare foods if you are feeling ill, no matter how clean your hands are. 

2. Thaw your turkey safely

A turkey must thaw at a safe temperature to prevent harmful germs from growing quickly. Allow 24 hours for every four pounds of frozen turkey when thawing in the refrigerator. Keep the turkey in the packaging, place in a pan, and on a lower shelf below any other food to prevent drippage of juices and germs onto other food.  

3. Keep foods separated

Meat juices and eggs can spread onto other foods that might not be cooked to proper temperatures (or cooked at all). They should be stored separately in the refrigerator. They should also be prepped separately, using different cutting boards for produce and for foods like meat that can grow germs. 

4. Don't rinse or wash your turkey

Rinsing a turkey in the sink will only spread more germs, like salmonella, in the kitchen. Rinsing a turkey in the sink will cause germs to splatter all over the sink, yourself, and counter which would then get on other food when you prepare it.  

5. Sanitize counters you are preparing food on

Always make sure to clean and sanitize counters before and after preparing food to prevent germs and foodborne illnesses from spreading.  

6. Do not put stuffing in a turkey

Cooking stuffing inside a turkey increases chances of food illness. We recommend cooking stuffing separately or on the outside of the pan you are cooking your turkey in. 

7. Cook food thoroughly

Use a food thermometer to make sure proper temperatures have been reached to kill germs. Make sure that turkey is cooked to at least 165°F. 

8. Store food properly

Germs can grow quickly in the danger zone between 41°F and 135°F. Keep hot food hot and cold food cold. Refrigerate leftovers within 2 hours. Cooling foods need to be left uncovered, in the refrigerator, until they reach 41°F 

For examples and more information on cooking turkey, check out our video on holiday food safety tips: Holiday Food Safety

Thank you for following these tips when cooking turkey. We wish you a happy and healthy Thanksgiving.