We guide you with simple solutions to steer clear of food contamination and temperature missteps.
Washing the Turkey
Since 2005, U.S. federal agencies have recommended refraining from washing poultry in preparation to cooking.
A 2020 survey cited by the CDC found that 78% of participants reportedwashing or rinsing turkeybefore cooking.
Credit: Con Poulos
Cooking a turkey to the minimum safe temperature of 165 F is the only way to eliminate bacteria.
Use a reliable food thermometer to ensure the proper temperature is reached.
However, you shouldn’t place the bird just anywhere.
The best area to store a turkey is on the bottom shelf.
Not Taking the Temperature
No, you should not wing it when it comes to your turkey’s temperature.
Do not count on the thermometer that comes with the turkey.
Use an instant read thermometer to ensure it’s cooked properly.
Even if theyre refrigerated, Thanksgiving leftovers will only last 3 or 4 days after theyre made.
If you pour hot brine on the turkey, it can cause unsafe food temperatures.
As theturkey brines, keep it stored in the fridge.
Improperly Stuffing a Turkey
Stuffing a turkey can introduce potential food safety issues.
Do not use raw meat in your turkey stuffing recipe.
Preparing Your Holiday Turkey Safely.
Karlsons, Donna.To Wash or Not to Wash…Your Turkey?USDA.
Fridge Storage for Food Safety.StateFoodSafety.
Preparing Your Holiday Turkey Safely.CDC.
