BUTTERBALL'S
TOP 10
LIST OF TURKEY QUESTIONS
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3. How do you recommend handling
a turkey so it's safe to eat?
Answer: Follow these food safety guidelines.
Refer to specific categories for additional directions.
- Thaw frozen turkey in the refrigerator
or cold water.
- Keep thawed or fresh turkey
in a refrigerator.
- Prevent juices from dripping
onto other foods in the refrigerator by placing wrapped turkey
on a tray.
- Thawed turkey may be kept in
a refrigerator up to four days before cooking.
- Roast fresh turkey as soon as
possible, but no later than the use by date on the package.
- Place raw poultry on non-porous
surfaces; these are easy to clean. It is recommended that two
cutting boards are used: one strictly to cut raw meats; and the
other for ready-to-eat foods, such as breads, fruits, and vegetables.
If using one cutting board, be sure it is used for raw meats
only. Cutting boards should be washed thoroughly in hot, soapy
water before and after each use, and allowed to air dry or patted
dry with fresh paper towels.
- Use paper towels, not cloth,
to dry off turkey and wipe up juices.
- Combine stuffing ingredients
and stuff turkey just before roasting, not the night before.
- Wash hands, work surfaces and
utensils touched by raw poultry and its juices with hot, soapy
water.
- Use cooking methods that allow
turkey to reach an internal temperature of 140*F (50*C) in less
than four hours. Avoid using low roasting temperatures or partial
cooking methods.
- Use a meat thermometer to determine
turkey's doneness.
- Store turkey, stuffing, gravy,
broth and other cooked foods properly within two hours after
cooking.
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