No matter how large or small your holiday
guest list may be this year, it is important to be aware of safety issues when
thawing, preparing, stuffing and cooking your turkey and other holiday meal
additions. A few simple steps can help keep foodborne illness off the menu this
Thanksgiving.
- Safe Thawing: Thawing turkeys must be kept out of the
"danger zone" temperature (between 40 and 140°F) — this is the
temperature range where foodborne bacteria multiply rapidly. See Safe Methods for
Thawing,
(Spanish version).
- Safe Preparation: Bacteria
present on raw poultry can contaminate your hands, utensils, and work
surfaces as you prepare the turkey. After working with raw poultry, always
wash your hands, utensils, and work surfaces before they touch other
foods.
- Safe Stuffing: Bacteria can survive in stuffing that
has not reached 165°F, possibly resulting in foodborne illness. Follow
these steps to safely prepare,
cook, remove, and refrigerate stuffing
; Spanish
language instructions
. - Safe Cooking: Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. For more information on safe internal temperatures, visit FoodSafety.gov's Safe Minimum Cooking Temperatures
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