- BEFORE YOU BUY THE TURKEY- Make space in the refrigerator
- KEEP IT SEPARATE- In the shopping cart, bags, and the refrigerator,separate raw turkey from other foods.
- NEVER DEFROST AT ROOM TEMPERATURE-Thaw in a refrigerator, 40 °f or below. Allow about 1 day for every 4 to 5 pounds. Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. More info about thawing a turkey.
- NEED A SAFE TURKEY RECIPE? Follow this link for a fool proof roast turkey.
- START WITH A CLEAN SCENE– Wash cutting boards, dishes,countertops, and utensils with hot, soapy water. Always wash hands with warm water soapy for 20 seconds before and after handling turkey.
- DON’T RINSE THE TURKEY-Do not wash the turkey. Bacteria in raw meat and poultry juices can spread to other foods, utensils,and surfaces.
- HOW LONG SHOULD YOU ROAST A TURKEY? Check out this turkey roasting chart at foodsafety.gov.
- DO I REALLY NEED TO USE A FOOD THERMOMETER? Food is safely cooked when it reaches a temperature high enough to kill harmful bacteria that causes illness.Insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. Cook turkey and other poultry to a minimum internal temperature of 165 °F.
- NIBBLING ON LEFTOVERS? Within 2 hours after your meal, divide up leftovers into shallow containers and refrigerate at 40°F or below. Use or freeze within 3-4 days!
- LAST MINUTE FOOD SAFETY QUESTIONS? Call the USDA Hotline OR Ask Karen!
Call the toll-free USDA Meat and Poultry Hotline: 1-888-MPHotline (1-888-674-6854). Open year-round Monday – Friday, 10 a.m. to 6 p.m. ET, in English or Spanish. (Recorded food safety messages are available 24/7)
Ask Karen! (AskKaren.gov | PregunteleaKaren.gov ) Mobile phone: m.askkaren.gov
#EatSmartIdaho #LongLiveIdaho #TurkeySafety #StoryofYourDinner #FoodSafety
Photos and information from A Safe Thanksgiving Feastadapted from Fightbac.org, the Partnership for Food Safety Education, and foodsafety.gov