FOOD SAFETY: Turkey Tips For Not Getting Sick

The Centers for Disease Control has released tips for safely preparing a turkey and leftovers so you don’t get sick.

COOKING

  1. Thawing the Turkey – Thaw your bird in the refrigerator or in a sink of cold water that is change every 30 minutes. Or if your microwave is big enough or the turkey is small enough.
  2. Safely Handle the Turkey – Bacteria from raw poultry can contaminate anything it touches. Wash your hands, surfaces and utensils.
  3. Stuffing a Turkey – Cook your stuffing in a separate container. If you stuff the turkey do it right before you stick the bird in the oven. Make sure the stuffing reaches 165°.
  4. Cooking the Turkey
    1. Set the oven to at least 325°.
    2. Place the thawed turkey with the breast side up in a roasting pan. Cooking times will vary depending on the weight.
    3. Check the temperature with a meat themoter. The temperature at the center of the thickest part of the breast, thigh and wing joint should reach 165°.
    4. Let the turkey stand 20 minutes before removing all stuffing and carving the meat.

LEFTOVERS

Refrigerate leftovers at 40° or lower within 2 hours of preparation to prevent food poisoning.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s