Thanksgiving Turkey Tips

Knowing how to properly prepare a turkey can be the difference between a successful Thanksgiving or a holiday disaster. We've prepared a list of do's and don'ts to help you cook your turkey safely this Thanksgiving!

1. Safely Thaw Your Turkey
   
   Thaw turkeys in 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
   
   Bacteria from raw poultry can contaminate anything that it touches. 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
   
   Cook stuffing in a casserole dish to make sure it is thoroughly cooked. If you stuff the turkey, do so just before cooking. 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 possibly cause food poisoning. If the stuffing is inside a whole turkey, take the bird out of the oven and let it stand 20 minutes before removing the stuffing. Learn more about how to safely prepare stuffing.
    
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 about safe minimum cooking temperatures and how to use and calibrate a food thermometer for turkey and other foods.

Take Care with Leftovers

Clostridium perfringens are bacteria that grows in cooked foods left at room temperature. It is the second most common bacterial cause of food poisoning. Symptoms can include vomiting and abdominal cramps within 6 to 24 hours after eating.

• Outbreaks occur most often in November and December.
• Meat and poultry accounted for 92% of outbreaks with an identified single food source.

Refrigerate leftovers at 40°F or colder as soon as possible and within two hours of preparation to prevent food poisoning.

Source: cdc.gov