It is that time of year for holiday cheer and good eats with friends and family. To make this time of year a fun and safe one, the Centers for Disease Control and Prevention (CDC) has compiled a few Turkey Basics when it comes to preparing food for the holidays.
Four main safety issues to consider when preparing a turkey include:
- Thawing: Thawing turkeys must be kept at a safe temperature. The “danger zone” is between 40 and 140°F — the temperature range where foodborne bacteria multiply rapidly. There are three safe ways to thaw food: in the refrigerator, in cold water and in a microwave oven.
- Preparing: Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey, and if not cleaned thoroughly, this bacteria can transfer to other foods. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
- Stuffing: For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. If you place stuffing inside the turkey, do so just before cooking, and use a food thermometer to make sure it reaches a safe minimum internal temperature of 165°F.
- Cooking: Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. The food thermometer must reach a safe minimum internal temperature of 165°F.
To read the full article, and for more information on how to safely prepare your holiday meal, visit the CDC web site.
For more turkey tips, watch Mayo Clinic’s series of videos featuring Mayo Clinic chef Richard Johnson: