Food handling errors and inadequate cooking are the most common problems that lead to poultry-associated foodborne disease outbreaks in the United States.1Follow these four food safety tips to help you safely prepare your next holiday turkey meal.
1. Safely Thaw Your Turkey
Thaw turkeysin the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter. A frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 40°F and 140°F, where bacteria can grow rapidly.
2. Safely Handle Your Turkey
Raw poultry can contaminate anything it touches with harmful bacteria. Follow the four steps to food safety –cook, clean, chill, and separate – to prevent the spread of bacteria to your food and family.
3. Safely Stuff Your Turkey
Cooking stuffing in a casserole dish makes it easy to make sure it is thoroughly cooked. If you put stuffing in the turkey, do sojust beforecooking. Use a food thermometer to make sure the stuffing’s center reaches 165°F. Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning. Wait for 20 minutes after removing the bird from the oven before removing the stuffing from the turkey’s cavity; this allows it to cook a little more. Learn more about how toprepare stuffing safely.
4. Safely Cook Your Turkey
Set the oven temperature to at least 325°F. Place the completely thawed turkey with the breast side up in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times will vary depending on the weight of the turkey. To make sure the turkey has reached a safe internal temperature of 165°F, check by inserting a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. Learn more aboutsafe minimum cooking temperaturesand how to use afood thermometerfor turkey and other foods.
Author:Darik Steinbach Phone: 952-239-4290 Dated: November 20th 2017 Views: 109 About Darik: I have been selling residential real estate in Minneapolis full time for 10+ years.
View our latest blog posts in your RSS reader. Click here to access.
A home is not a home because of its room dimensions or the color of the walls. It is about how you feel when you walk through the front door, and the way you can instantly envision your life unfolding there.
This is about more than real estate. It is about your life and your dreams.
How Long Should You Live in Your Home? 6 Signs It's Time to Move
Thank you for spending the time in getting me into my new home! And for putting up with apprehensive me during the process. I am happy in my new townhome and although still getting settled in, I am enjoying it. Again, thank you for your knowledge of knowing how to put it all together with selling & buying. Everything worked as you said it would!