Easter is a time for gathering and sharing with friends and family while having a lovely meal. Festive times for giving and sharing should not include sharing foodborne illness.
Turkey preparation and cooking – along with the storage of leftovers – must be done safely and properly or food illness can occur.
Food Safety Turkey Tips
Remember to follow these important turkey safety tips for safe preparation and cooking:
Don’t Wash the Raw Turkey
According to a recent food-safety survey conducted by the FDA, 68% of the public washes a whole turkey before cooking it. However, the USDA does not recommend washing raw meat and poultry before cooking because it can spread bacteria up to 3 feet around the sink. Cooking meat and poultry to the right temperature kills any bacteria present, so washing meat and poultry is not necessary.
Safely Thaw Your Turkey
Thaw turkeys in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter. Bacteria can multiply rapidly at room temperature, so don’t thaw foods on the counter!
- Learn about cross contamination, cold and hot food safety, best practices for personal hygiene, and foodborne illnesses.
- Food Manager ANSI Certification: SALE $99.00 - Valid in all States
- Food Handler ANSI Training for only $7.00!
- 10% OFF SALE: Enter Promo "TRAIN10OFF" at Checkout
A frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 40°F and 140°F, where bacteria can grow rapidly.
The easiest way to get that frozen bird thawed is in the refrigerator. It will defrost at a rate of about four pounds per day, so the average 16-pound turkey could take at least four days to completely thaw! If you fail to give your turkey enough time to thaw, it will cook on the outside, but the inside will be super raw.
Check out all the ways to thaw a turkey below in the infographic:
Popup Timers Don’t Work
Turkey pop-up timers only check the internal temperature in one area. To make sure the turkey has reached a safe internal temperature of 165°F, check by inserting a food thermometer into:
- the thickest part of the breast;
- the innermost part of the wing; and
- the innermost part of the thigh.
Leftovers Rule of Thumb (2 hours – 4 days – 4 months)
Cut the turkey off the bone and refrigerate it within 2 hours of the turkey coming out of the oven.
Leftovers will last for 4 days in the refrigerator, so if you know you won’t use them right away, pack them into freezer bags or airtight containers and freeze.
For best quality, use your leftover frozen turkey within 4 months.
If you have questions about your Thanksgiving dinner, you can call the USDA Meat and Poultry Hotline at 1-888-674-6854 to talk to a food-safety expert. You can also chat live with a food-safety expert at AskKaren.gov, available from 7 a.m. to 1 p.m. PST, Monday through Friday, in English and Spanish.