Thank God it's Thanksgiving, and that means a bountiful serving of turkey. Aside from seasoning your turkey to make it extra delicious, be sure to prepare your holiday meal using safe and healthy methods. The last thing you want is an upset stomach on a holiday.
The Centers for Disease Control and Prevention (CDC) in partnership with the United States Department of Agriculture (USDA), and Food Safety and Inspection Service (FSIS) has provided a list of simple guidelines to help create a safe and healthy holiday cooking environment.
Turkey Basics: Safely Thaw, Prepare, Stuff, and Cook
When preparing a turkey, be aware of the four main safety issues: thawing, preparing, stuffing, and cooking to the adequate temperature.
Safe 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. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the "danger zone."
There are three safe ways to thaw food: in the refrigerator, in cold water, and in a microwave oven.
Safe Preparation
Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw poultry can then be transferred to other foods. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
Safe Stuffing
For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F. Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness.
Safe Cooking
Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.
Source: CDC.gov