1. BEFORE YOU BUY THE TURKEY- Make space in the refrigerator
  2. KEEP IT SEPARATE- In the shopping cart, bags, and the refrigerator,separate raw turkey from other foods.
  3. 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.
  4. NEED A SAFE TURKEY RECIPE? Follow this link for a fool proof roast turkey.
  5. 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.
  6. 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.
  7. HOW LONG SHOULD YOU ROAST A TURKEY? Check out this turkey roasting chart at foodsafety.gov.
  8. 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.
  9. 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!

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   

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