Let's Talk Turkey

Nov. 9, 2024 Reviewed, replaced broken links.

Infographic, "Let's Talk Turkey" and opening paragraphs from Thanksgiving Food Safety (FoodSafety.gov)

Click to enlarge.

From "Let's Talk Turkey" Infographic ⁺

Unsafe handling and under-cooking your holiday bird can cause foodborne illnesses. Here are a few tips from the USDA to keep your Thanksgiving safe and delicious!

• Types of Turkeys Regulated by the USDA ¹
  • Raising and Processing Labels: Natural, Kosher, Free-range, Organic
  • Temperature Labels: Fresh, Frozen
• 3 Ways to Safely Thaw Your Bird ^2,+
  While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again.
  • Refrigerator (USDA recommended thawing method):
    Safe to store the turkey for another 1-2 days in the refrigerator.
    How to thaw: Allow approximately 24 hours for every 4-5 pounds of bird.
  • Cold Water:
    Cook immediately after thawing.
    How to thaw: Submerge the bird in cold water and change every 30 minutes.
  • Microwave:
    Cook immediately after thawing.
    How to thaw: Use defrost function based on weight.
• Did you know?
  It's safe to cook a frozen turkey, though cooking time will be 50% longer!
  
• CLEAN
  • Wash your hands for 20 seconds with soap and warm water.
  • Utensils, plates, countertops and cutting boards would also be washed.
  • Bacteria, which can be present inside and outside a turkey, can't be washed off the bird! Cooking is the only way to destroy this potentially dangerous bacteria. So Don't Wash Your Turkey!! ++
    
• SEPARATE
  • Separate raw turkey from fresh food, and use separate cutting boards, plates and utensils.
  • Keep dishes that touch raw food separate too!
  • Wash items that touch raw meat with soap and warm water.
• COOK
  • Your bird is not safe until it reaches 165ºF - you cannot tell by the color.
  • Remember to ensure any stuffing cooked with the bird reaches 165º too!
  • Use three places to check the temperature:
    • Thickest part of Breast
    • Innermost part of Wing
    • Innermost part of Thigh
  • When turkey is removed from the oven, let it stand 20 minutes before carving to allow juices to settle.
• CHILL
  Take your time around the dinner table, but refrigerate leftovers within 2 hours!
  • Safe in the fridge for 3-4 days
  • Safe frozen, but use within 2-6 months for best quality.
  • Leftover turkey should be cut into smaller pieces. Store items separately in small containers.
  • Be sure to pack leftovers in a cooler, if traveling.
  • Reheat thoroughly to a temperature of 165ºF.

¹ Label definitions in Turkey Tips Step 1: Shopping for your Feast (USDA.gov); more at Meat & Poultry Labeling Terms (FSIS.USDA.gov)

Only 3 Ways Recommended

⁺ Excerpt from How to Safely Thaw a Turkey (USDA.gov):

• In case you are wondering, here are some thawing methods that are not recommended:
  • thawing a turkey on the counter, in the garage or on the back porch
  • thawing a turkey in a brown paper grocery bag or plastic garbage bag
  • using the dishwasher to thaw a turkey (with or without water)
  • any method that is not the refrigerator, cold water, or the microwave

⁺⁺ Excerpts from Countdown to a Food-Safe Thanksgiving Day - FAQ (USDA.gov):

• The turkey  ... must not be left at room temperature for more than two hours.
  
  
• Washing or rinsing any meat or poultry is not recommended, and actually increases the risk you will cross-contaminate germs to other foods you’re preparing. But if you do choose to wash your turkey, you need to fully clean and sanitize your sink. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces including the sink, cutting boards, and counter tops with soap and hot water and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.

• USDA does not recommend stuffing a turkey for food safety reasons. When stuffed, it takes a longer time to cook the turkey, and you must make sure the innermost part of the stuffing has also reached 165ºF. This can be challenging with large birds.

More about Stuffing at Stuffing and Food Safety (FSIS.USDA).

Printable Brochure

• Let's Talk Turkey Brochure: A Consumer Guide to Safely Roasting a Turkey (FSIS.USDA.gov)
  The same information as the identically named webpage, but formatted into a 2-page printable PDF. Topics include buying fresh or frozen, thawing when applicable, roasting times, cooking hints, storing leftovers and reheating leftovers.

Additional Resources (not hot-linked above)

• Preparing your Holiday Turkey Safety (CDC.gov)
    (Spanish) como-preparar-el-pavo-de-forma-segura-para-las-fiestas-de-fin-de-ano (CDC.gov)
  Raw turkey can contain foodborne germs. Store, thaw, handle and cook turkey, stuffing and leftovers properly to prevent food poisoning.

• Turkey from Farm to Table (FSIS.USDA.gov)
  Format is answers to many questions often fielded by the USDA Meat and Poultry Hotline.
  
  
• Turkey: Alternate Routes to the Table (FSIS.USDA.gov)
  USDA Meat and Poultry Hotline suggestions for alternative methods for cooking a turkey safely (other than in a conventional oven).
  
  
• SOS on Turkey Day – My Turkey Isn’t Ready, What Do I Do Now? (FoodSafety.gov)