How to transport a turkey by car: Recommendations for traveling with Thanksgiving food

According to the American Automobile Association (AAA), 81.8 million people will travel at least 50 miles from home this Thanksgiving, setting a new record. Of that figure, only a fraction should be thinking about traveling with food, turkey or otherwise, due to the distance, time, and potential safety risks.

Short trips? Keep food safety in mind

Those traveling shorter distances may be considering moving their Thanksgiving meal from one location to another for a family gathering. In that case, it is essential to follow food safety guidelines, especially when turkey is on the menu.

Ahead of this year’s festivities, the Environmental Management Department in Sacramento County put together a guide to help avoid foodborne illnesses. Here’s a summary of Thanksgiving food best practices.

Cook turkey as close to mealtime as possible

The absolute best practice, of course, is to cook your turkey just before eating it at the location where it will be served. That may not always be possible.

You might be tempted to cook the turkey a day in advance and take it to someone’s house. That is not recommended, especially if their home is more than 30 minutes away. If you have no other option, the guide recommends removing the meat from the bone and refrigerating it promptly once the turkey has cooled.

The two-hour rule

No meat, including raw or cooked turkey, should be left out of the refrigerator for longer than two hours.

Transporting raw turkey safely

If you need to transport raw turkey, use an insulated cooler. Take the turkey out of the fridge and place it in the cooler with ice as late as possible, ideally just before leaving. Keep the cooler in the coldest part of your car and refrigerate the turkey immediately upon arrival.

Handling cooked turkey and leftovers

Cooked turkey should be reheated to an internal temperature of at least 165 degrees Fahrenheit or eaten within two hours of cooking.

Do not slow cook turkey overnight. Cooking any meat at less than 325 degrees Fahrenheit may not kill foodborne bacteria.

Similarly, do not partially cook turkey and finish cooking it later.

Perishable sides need quick handling

Gravy, stuffing, and other perishable foods should be transported within 30 minutes. “Once you have arrived at your destination, either reheat perishable food to 165 degrees Fahrenheit or higher, or cool to 41 degrees Fahrenheit or lower,” advises the guide.

Rolls, bread, cakes, cookies, and candies that contain dairy products, such as custard or cream fillings, are also considered perishable and should not sit at room temperature for more than two hours.

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