Important Food Safety Tips for Turkey Day
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When preparing your turkey for the holiday feast, be sure to use these tips to help keep your food safe to eat.
- Frozen turkeys can be defrosted in the refrigerator, allowing a day for every five pounds.
- They can also be thawed in cold water if the bird is submerged and the water changed every 30 minutes. Allow 30 minutes per pound to defrost.
- Anything that comes into contact with a raw bird should be scrubbed thoroughly with warm, soapy water.
- A thermometer should be used to check doneness. The bird is considered safe for eating when the thigh temperature hits 180 degrees Fahrenheit and all other parts at least 160 degrees.
- Stuffing should be loose and moist, allowing for greater killing of bacteria while cooking. The stuffing should reach 165 degrees.
- Turkey leftovers should be immediately refrigerated or frozen.
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