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Safety

Let’s Talk Turkey

Helpful hints for safe holiday cooking

Are you one of the more than 46 million Americans who are preparing a turkey for your holiday meal? Whether you’re cooking a whole bird or part of one, you should take special care.

Follow these steps to safely handle and cook your turkey.

Store Turkey Properly

Frozen raw turkey should be stored in the freezer at 0 degrees until you’re ready to thaw it.

Fresh whole turkey can be stored in the refrigerator until its use-by date.

Thaw Turkey Safely

Use one of these methods to thaw your turkey:

Refrigerator. Keep your turkey in its original wrapping and place it breast side up in a container to prevent the turkey’s juice from dripping onto other food in the refrigerator. Allow about 24 hours of thawing for every 4–5 pounds of bird.

A turkey thawed in the refrigerator can remain in the fridge for 1–2 days before cooking.

Sink. Be sure your bird is in a leak-proof plastic bag before you place it in the sink, breast side down. Fully cover the turkey with cold tap water, and change the water every 30 minutes.

Allow about 30 minutes of thawing for each pound of turkey. A turkey thawed in cold water must be cooked immediately after thawing.

Never thaw your turkey by leaving it out on the counter. When a turkey stays out at room temperature for more than 2 hours, it becomes unsafe, even if the center is still frozen.

Turkey Handling

Wash your hands with soap and water for 20 seconds before and after handling uncooked turkey.

Use a separate cutting board for raw meat.

Never place cooked food or produce on a plate, cutting board or other surface that touched raw turkey.

Wash cutting boards, utensils, dishes and countertops with hot soapy water after preparing raw turkey and before you prepare the next item.

Don’t wash or rinse raw turkey.

Cook Turkey Fully

To roast a turkey in your oven, set the oven temperature to at least 325 degrees. Place the completely thawed turkey in a roasting pan that’s 2–3 inches deep. Cooking times depend on the weight of the bird and whether it’s stuffed.

Use a food thermometer to make sure the turkey has reached a safe minimum internal temperature of 165 degrees. Check by inserting a food thermometer into the thickest part of the breast, thigh and wing. Even if your turkey has a pop-up timer, you should still use a food thermometer to check that it’s safely cooked.

Let the turkey stand 20 minutes before carving. This will make it easier to carve.

If you’re planning to fry or smoke your bird, make sure you carefully research and follow cooking guidelines.

Take Care With Leftovers

Refrigerate leftovers within 2 hours of serving to prevent food poisoning. Slice or divide big cuts of meat into small quantities for refrigeration so they can cool quickly. Reheat leftovers to at least 165 degrees before serving.

Cooked turkey and dishes made with turkey, such as a casserole, can be stored in the fridge for 3–4 days or can be frozen to store longer.