We are only one day away from Thanksgiving, and a marathon of cooking. Do you know the safest methods for preparing, cooking, and storing that turkey and dressing? The U.S. Department of Agriculture has been busy putting together some great tips and guidelines to help you make the best out of your Thanksgiving feast!
Preparation
- When preparing foods, be sure to wash your hands thoroughly before and after touching any raw food product (turkey, eggs, etc.).
- Be sure to use different cutting boards when cutting raw meat and cutting cooked food or preparing salads.
- Never thaw a turkey on a counter.
- Fridge: Thaw a turkey 24 hours for every five pounds of turkey.
- Cold Water: Allow approximately 30 minutes per pound. Make sure water is not able to leak through packaging on to turkey. Change the water every 30 minutes. Cook the turkey immediately after thawing, do not refreeze.
- Do not stuff the turkey in advance. For optimum safety, stuffing a turkey is not recommended. If you choose to stuff your turkey, mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165-degrees F.
- Set your oven temperature no lower than 325-degrees F.
- A whole turkey is safe when cooked to a minimum internal temperature of 165-degrees F, as measured with a food thermometer.
- Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
- Basting the turkey is not necessary. Bacteria can grow on basting tools if they are allowed to sit at room temperature between bastings.
- For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
- Remove all stuffing from the turkey cavities.
- Remove all meat from the turkey carcass within two hours of the turkey's removal from the oven.
- Discard any turkey, stuffing, and gravy left out at room temperature longer than two hours.
- Leftovers should be stored in shallow containers, in the refrigerator, for no longer than four days.
- You may freeze leftovers within two hours, and use them within 2 to 6 months for best quality.
- Cooked turkey may be eaten cold or reheated.
- In the oven:
- Set the oven temperature no lower than 325-degrees F.
- Reheat turkey to an internal temperature of 165-degrees F.
- Add broth or water to keep turkey moist while reheating.
- In the Microwave:
- Cover your food and rotate it for even heating. Allow standing time.
- Reheat turkey to an internal temperature of 165-degrees F.
- Never taste leftover food that looks or smells strange. When in doubt, throw it out!
For more information, please read the USDA's entire "Let's Talk Turkey" pamplet.
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