Turkey and Food SafetyThe biggest danger from turkey or any poultry comes from Salmonella bacteria which is present on 90% of all poultry. It is important to handle turkey with caution, taking care not to cross-contaminate cooking surfaces and utensils.
Never eat any poultry in its raw state. Be sure to thoroughly clean all surfaces, utensils and hands with hot soapy water and preferably also a mild bleach solution after handling raw poultry and even cooked poultry.
Do not stuff the bird until you are ready to put it in the oven.
Turkey should be cooked to an internal temperature of 180 degrees F. and stuffing should be 165 degrees F. Test with an instant-read thermometer between the thigh and breast and also in the center of the stuffing.
Let turkey rest for 15 minutes before carving. Promptly refrigerate leftovers.
Holiday Cooking Hotlines and Links have answers to cooking questions. Many of the hotline phone numbers are functional year-round.
More About Thanksgiving Turkey• Thanksgiving and Turkey History
• Turkey Selection and Storage
• Turkey and Food Safety
• Turkey Health Benefits
• Turkey and Holiday Hotlines
• Turkey Recipes
• Turkey Leftovers Recipes
Roast Turkey Recipe Photo © 2011 Peggy Trowbridge, licensed to About.com, Inc.
|•||Betty Crocker Complete Thanksgiving Cookbook|
|•||Historical Thanksgiving Cookery|
|•||The Thanksgiving Table|
|•||Thanksgiving - Williams-Sonoma|