The Centers for Disease Control has released tips for safely preparing a turkey and leftovers so you don’t get sick.
- 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.
- Safely Handle the Turkey – Bacteria from raw poultry can contaminate anything it touches. Wash your hands, surfaces and utensils.
- 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°.
- Cooking the Turkey
- Set the oven to at least 325°.
- Place the thawed turkey with the breast side up in a roasting pan. Cooking times will vary depending on the weight.
- 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°.
- Let the turkey stand 20 minutes before removing all stuffing and carving the meat.
Refrigerate leftovers at 40° or lower within 2 hours of preparation to prevent food poisoning.