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Turkey Safety
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Thawing Safely

In the refrigerator

* Thaw the turkey in its original wrap on a tray placed in the bottom
section of the refrigerator.

* Allow about 24 hours of defrost time for every 5 pounds of turkey.
Example: a 20 pound turkey will take 4 to 5 days to thaw.

* Do not thaw on the counter. Thawing at room temperature increases
the risk of bacteria growth.

* At room temperature, bacteria on the turkey can grow rapidly when
the outside portion of the bird begins to thaw. These bacteria can
multiply to dangerously high levels producing toxins that cooking may
not destroy.

In cold water

* Thawing in cold water is safe too. Submerge the bird in its wrapper
in a deep sink of cold water and change the water every 30 minutes to
keep it cold.

* Allow 30 minutes per pound to defrost a turkey in cold water. Do not
use warm or hot water.

Microwave Thawing

* Microwave thawing is another option. Make sure your microwave oven
is large enough to hold the turkey especially if the oven has a
rotating tray.

* Check manufacturer's instructions for the size turkey that will fit
into your oven.

* Caution: Microwave defrosting is irregular, creating hot spots,
which may encourage bacterial growth. Cook the turkey immediately
after defrosting. Do not store in the refrigerator for cooking later.

Stuffing Safely

* Never stuff the turkey in advance in an effort to save time.

* Once you have decided on a stuffing recipe, mix ingredients quickly
and lightly stuff the washed cavity just before placing the bird in
the oven.

* Chopping vegetable ingredients and bread preparation can be done in
advance, but liquids and/or moist ingredients should not be added to
dry ingredients until just before stuffing the turkey.

* Allow 1/2 to 3/4 cup stuffing per pound of turkey.

* Stuffing needs room to expand during cooking, do not over-stuff.

* The stuffing recipe may be more than your turkey can hold. Place
extra stuffing in a greased pan or casserole dish and bake separately.

* Stuffing contains potentially hazardous ingredients, such as broth,
eggs and meat, etc. That means these ingredients could cause illness
if not properly cooked and stored.

* Stuffing must be cooked to a minimum temperature of 165°F to be
safe.

* Stuffing should be removed from the cavity of the bird to a separate
dish before carving the turkey.

* Do not leave stuffing and other leftovers out for more than 2 hours.
Refrigerate leftovers immediately following the meal.

* Store leftover stuffing in the refrigerator and use within 1 to 2
days.

* Reheat leftover stuffing to 165 degrees F before serving.

Cooking Turkey Safely

* Decide how much turkey you will need before you shop. Buy one pound
per person or 1 1/2 pounds per person if you have hearty eaters or
want ample leftovers.

* Buy and use a meat thermometer (see Using a Thermometer). Dark meat
takes longer to cook so always insert the thermometer in the thickest
part of the turkey thigh. It will register 180°F when the turkey is
done.

* Make sure you have a roasting pan large enough for the turkey.

* Allow an adequate number of days to refrigerator-defrost a frozen
turkey (see Thawing Safely).

* Wash hands, sinks, counters, utensils and platters thoroughly with
soap and hot water before and after working with raw turkey.

* Remember to remove the giblet bag from inside the turkey.

* Stuff just before roasting or cook stuffing separate from the
turkey.

* Allow the cooked turkey to sit for at least 20 minutes before
carving. During this time juices will be redistributed and the turkey
will be easier to carve.

* After the meal, cover and store leftovers in the refrigerator as
soon as possible.

* Remember the safest margin is 2 hours from the time you take the
bird out of the oven.

* Leftover turkey will keep in the refrigerator for 3 to 4 days.

Holding Time

* If the turkey is done ahead of schedule, it is safe to hold it in
the oven at a reduced temperature, 200°F.

* Leave the thermometer in the turkey and make sure that the
temperature of the turkey does not drop below 140°F during holding
time.

* Keep the turkey covered so it does not dry out.

Storing Leftovers

* Plan ahead, clean out the refrigerator and make room for leftovers
several days before the holiday feast.

* Leftovers should be stored in the refrigerator within 2 hours after
cooking is completed. Why just 2 hours? Because bacteria that cause
food poisoning can multiply to undesirable levels on perishable foods
left at room temperature for longer than that.

* Large quantities should be divided into smaller portions and stored
in several shallow containers. Food in small amounts will chill faster
keeping it safer and fresher.

* If a large amount of turkey is left, consider freezing some for
later use. Do not wait until the turkey has been in the refrigerator
for 4 days to freeze it. Freezing will not improve the quality of the
turkey. If the turkey is frozen while it is fresh the quality will be
better upon defrosting.

Using a Thermometer

* Meat thermometers can be found in the housewares section of most
grocery stores, in department stores and in specialty stores. Buy a
thermometer, it is a sound investment in food safety.

* An instant read thermometer can be digital or dial gauge and it
comes in a storage case. Read the information on the package. Instant
read thermometers have plastic heads and cannot go into the oven while
the turkey is cooking. However, it will register the temperature of
food within 15 seconds when the metal tip is inserted up to the dimple
on the stem, thus the name "instant read." Always clean the tip before
returning it to the case.

* Standard meat thermometers are metal and designed to withstand oven
temperatures. The sensing area is from the tip to a half-inch past the
dimple. This area registers the temperature of the food. Examine the
thermometer and familiarize yourself with the dial settings.

* Positioning the thermometer in the turkey is not difficult. Always
place the thermometer in the thickest part of the thigh because the
dark meat of turkey thigh takes longer to cook than any other part.

* Place the thermometer tip in the thick part of the thigh away from
the bone. The thigh area closest to the body of the turkey is the
thickest part. While you are washing the untrussed turkey, look for a
spot to position the thermometer.

* Gently spin the head or dial of the meat thermometer around so you
can easily see the reading without removing the turkey from the oven.
As the turkey roasts, the thermometer may move out of position, don't
worry, simply reposition the thermometer. The turkey is done when the
temperature reads 180°F.

* Oven thermometers read the temperature of the air inside of the
oven. They are also useful for monitoring the temperature under the
lid of a grill. If the oven thermometer registers a higher or lower
temperature than the setting, adjust the oven temperature.

* Check the accuracy of the thermometer (especially an old one) by
placing it in a large cup of 50/50 ice and water slush for 10 minutes.
It should read 32°F. Thermometers are considered accurate if they are
within two degrees on the plus or minus side.

* To correct the temperature, use a small wrench to turn the
calibration nut until the thermometer reads 32°F. For a digital
thermometer, simply change the battery.