| Partnership for Food Safety Education

Talking Turkey

Get all of the information you need for a safe holiday feast! Download our fun and friendly Thanksgiving Infographic. (Below).

Be prepared! Before purchasing your turkey, make ample space in your refrigerator, moving shelves if necessary.

Fresh or frozen? There is no quality difference between a fresh or frozen turkey although fresh turkeys have shorter shelf lives. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales. Fresh turkeys provide convenience because they do not require thawing.

Fresh Turkeys

Allow 1 pound of turkey per person.

Buy your turkey only 1 to 2 days before you plan to cook it.

Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.

Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.

Frozen Turkeys

Allow 1 pound of turkey per person.

Keep frozen until you’re ready to thaw it.

See “Thawing Your Turkey” for thawing instructions.

Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.

Allow 1¼ pounds of turkey per person.

When should I buy it? Keep in mind that a whole turkey takes about 24 hours per four to five pounds to thaw in the refrigerator. (For example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator.) Ideally, purchase your frozen turkey as far in advance as necessary to safely thaw it in the refrigerator. If buying a fresh turkey, purchase it only 1 to 2 days before the meal and keep it refrigerated.

Thawing and Handling

Always wash hands with warm water and soap for 20 seconds before and after handling the turkey.

There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds	1 to 3 day
12 to 16 pounds	3 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 day

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. Thawing your turkey in the refrigerator is the safest method and will result in the best finished product.

In Cold Water Allow approximately 30 minutes per pound
4 to 12 pounds	2 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

Check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.

Remove all outside wrapping.

Place on a microwave-safe dish to catch any juices that may leak.

Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Cooking Time and Temperature

Time to cook. There are several methods for cooking your turkey (see recipes) . The single most important thing to know, no matter the cooking method, is that the turkey must be cooked to the proper internal temperature as measured with a food thermometer. A stuffed turkey will take additional time to cook.

Stuff safely. Stuffing should be prepared and stuffed into the turkey immediately before it’s placed in the oven. Mix the wet and dry ingredients for the stuffing separately and combine just before using. Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Bake any extra stuffing in a greased casserole dish. Cooked inside or outside the bird, all stuffing and dressing recipes must be cooked to a minimum temperature of 165 °F. (For optimum safety and more even cooking, it’s recommended to cook your stuffing in a casserole dish.) Take the temperature! ! Insert a meat thermometer into the thickest part of the thigh, not touching bone. Cook to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, cook turkey to higher temperatures but not to exceed 170 °F in the breast and 180 °F in the thigh. (If the turkey is done and the stuffing is not yet 165 °F, remove the stuffing from the turkey and place it in a greased casserole dish to continue cooking to temperature.) Use the timetable below to estimate approximate cooking time.

These times are approximate and should always be used in conjunction with a properly placed food thermometer. A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Always use a food thermometer to check the internal temperature of your turkey and stuffing. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

For optimum safety, do not stuff whole poultry. It is recommended to cook stuffing outside the bird. If stuffing whole poultry, the center of the stuffing must reach a minimum internal temperature of 165 °F. Let the bird stand 20 minutes before removing stuffing and carving

Thermal/Conventional Oven Open Pan Method Timetable for Roasting a Turkey at 325 °F.

Unstuffed Turkey	Time Estimate
8 to 12 pounds	2-3/4 to 3 hours
12 to 14 pounds	3 to 3-3/4 hours
14 to 18 pounds	3-3/4 to 4-1/4 hours
18 to 20 pounds	4-1/4 to 4-1/2 hours
20 to 24 pounds	4-1/2 to 5 hours
Stuffed Turkey	Time Estimate
8 to 12 pounds	3 to 3-1/2 hours
12 to 14 pounds	3 -1/2 to 4 hours
14 to 18 pounds	4 to 4-1/2 hours
18 to 20 pounds	4-1/4 to 4-3/4 hours
20 to 24 pounds	4-3/4 to 5-1/4 hours

Convection ovens can cook foods more quickly and at a lower temperature than conventional ovens. This online calculator can help you figure out convection oven time estimates.

Safe carving and serving.

It’s best to let the turkey rest for 20 minutes before carving to allow the juices to set, so the turkey will carve more easily. Use a clean cutting board that has a well to catch juices. Remove all stuffing from the turkey cavity. Make sure your knife is sharp before you start carving. Do not leave any extra turkey, stuffing or other leftovers out for more than two hours.

Storing leftovers safely.

Remove the stuffing and carve the extra turkey meat from the bones. Within two hours, store leftover turkey in shallow containers and put in the refrigerator or the freezer. Use cooked leftover turkey, stuffing and gravy within 3-4 days. Cooked turkey keeps for 3-4 months in the freezer. When using leftovers, reheat the foods thoroughly to 165 °F or until hot and steaming; bring gravy to a boil before serving.

Take-Out Sanity

Busy, busy, busy. Multi-tasking Americans have a love affair with take-out foods, heat and eat entrees and other meal items they can pick up at a restaurant or grocery store on their way home.

Some foods are hot and some are cold when purchased. Sometimes you eat these foods right away, but other times you buy take-out foods in advance. Many of these perishable foods can cause illness if not handled safely on the trip home or in home preparation and reheating. Proper handling of these foods and any leftovers is essential to reduce your family’s risk of foodborne illness.

Always start with clean hands – wash hands with warm water and soap for 20 seconds before and after handling food.

Keep it Hot — The 2-Hour Rule

Never let hot prepared foods sit – in your car or on the counter – for more than two hours without refrigerating them.
If you don’t plan on eating the food immediately you have two choices: You can hold it hot in a preheated oven or preheated warming tray, at an internal temperature of 140 °F or above (use a thermometer to check the temperature); or you can put it in the refrigerator and plan to reheat it to a temperature of 165 °F just before serving

Chill it – Cold Food Know-How

Cold foods should be kept at 40 °F or below.
Refrigerate perishable foods as soon as possible, always within two hours after purchase or delivery. If you’re someplace that’s 90 °F or hotter (including in your car), make that one hour.
When take-out or prepared food is purchased cold for an outdoor event—like a picnic, sporting event or outdoor buffet—a cooler well packed with ice or frozen gel packs is a practical alternative to a refrigerator. Keep the cooler in the shade. After food comes out of the cooler, remember the two-hour rule: Discard all perishable foods that have been left at outside temperatures longer than two hours; one hour in temperatures above 90°F.

Reheating Right

Reheat foods containing meat or poultry to an internal temperature of 165 °F. Always use a food thermometer.
Reheat sauces, soups, and gravies to a boil.
If reheating in the oven, set oven temperature no lower than 325 °F.
Reheating in slow cookers and chafing dishes is NOT recommended because foods may stay in the “Danger Zone” (between 40 and 140 °F) too long.
When reheating food in the microwave oven, cover and rotate food for even heating. Consult your microwave oven owner’s manual for recommended times and power levels.

Think Before You Thaw

Many people are making home cooked meals to freeze for convenience, while others are freezing leftovers for later. Although the freezer inhibits bacterial growth, food can become contaminated both before and after freezing. Remember the basic food safety rules—clean, separate, cook and chill when preparing meals and handling leftovers.

Thaw foods following these tips to reduce your risk of foodborne illness.
Thaw the wrapped, cooked meat or poultry on a tray in the refrigerator. Allow about 24 hours for every 5 pounds. Small packages of cooked stuffing, gravy, potatoes, etc., will take less time to thaw.
Once the cooked meat or poultry and side dishes thaw, plan to eat them within three to four days.
Food should be heated to a safe internal temperature.
Frozen food can be put directly into the oven without thawing, but will require a longer cooking time.

Ready-to-Eat vs. Not Ready-to-Eat

Use care when cooking up foods from the freezer, deli, or refrigerated sections of the grocery store. Not ready-to-eat products (NRTE) are identified as “raw” and require the consumer to cook thoroughly in order to be safe for consumption. Examples of these types of foods include frozen food entrees (pizzas, pot pies, TV dinners, etc.) and marinated, stuffed and/or breaded poultry, fish or meat. Foods that might appear to be fully prepared can still be classified as not ready-to-eat. Read and follow label instructions. Use a food thermometer to ensure food reaches a safe internal temperature.

Ready-to-eat foods include those foods that can be eaten straight from the packaging if held at the correct temperature. Ready-to-eat foods include cooked and prepared items from the deli, as well as canned meats. Be sure to hold ready-to-eat products at the correct temperature as some require refrigeration.

Halloween Food Safety Tips

You didn’t invite them, but BAC and his germy friends, the 10 Least Wanted Pathogens, might show up at your Halloween bash whether you like it or not. Your best defense against a food fright? Learn how to recognize these invisible fiends and fight them off!

Scare BAC! (foodborne bacteria) away by keeping all perishable foods chilled until serving time. These include, for example, finger sandwiches, cheese platters, cut fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frostings. Cold temperatures help keep most frightful bacteria from multiplying.
To keep store-bought party trays cold, fill lids with ice and place trays on top. Similarly, keep salads and other perishable items in bowls cold by nesting them in larger bowls of ice.
Arrange food on several small platters. Refrigerate platters of food until it is time to serve, and rotate food platters within two hours.
BAC! will creep up on you if you let foods sit out for too long. Don’t leave perishable goodies out for more than two hours at room temperature (1 hour in temperatures above 90°F).
When whipping up Halloween treats, don’t taste dough and batters that contain uncooked eggs.
Beware of spooky cider! Unpasteurized juice or cider can contain harmful bacteria such as E.coli O157:H7 and Salmonella. Serve pasteurized products at your Halloween party.
Remind kids (and adults too!) to wash their hands before and after chowing down to help prevent foodborne illness.

Bobbing for Apples

Try a new spin on bobbing for apples. Cut out lots of apples from red construction paper. Write activities for kids to do on each apple, such as “say ABCs” or “do 5 jumping jacks”. Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string or create a fishing pole with a dowel rod, magnet and yarn. Let the children take turn “bobbing” with their magnet and doing the activity written on their apple. Give children a fresh apple for participating in your food safe version of bobbing for apples.

10 Least Wanted Pathogens

Don’t let BAC! crash your Monster Mash! Download the activity flyer for kids

Download the Halloween Food Safety Flyer

Food Safety on the Move

If you’re on the move with food, remember these food safety tips:

Bring soap to wash hands. Always wash hands before and after handling food. Soap and water is best – hand sanitizer will do if running water isn’t available.
Hot car? No coolers in the trunk! Transport coolers in the air conditioned passenger compartment, not in a hot trunk. On a hot day (+90 degrees F) don’t let food sit in the car for more than 1 hour.
Don’t let food sit out! Perishable foods should not be left out of refrigeration for more than 2 hours – reduce that to just 1 hour on a hot day (+90 degrees F)!
Pack plenty of ice. Pack lots of ice or ice packs in your cooler to keep food cold. Leftover food is safe only if the cooler still has ice in it. Otherwise, discard leftovers.
Keep raw meat separate. Keep wrapped raw meat and poultry separate from cooked foods, fruits and vegetables.
Use a food thermometer. Use a food thermometer to make sure your food is cooked to a safe internal temperature and not overcooked. You can’t tell by looking!

Download the Food Safety on the Move Flyer

Grill Master

A true “Grill Master” always knows to clean, separate, cook and chill to ensure a pleasant cookout for all.

Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
Always marinate foods in the refrigerator, not on the counter or outdoors. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food or reserve a portion of the unused marinade to use as a sauce.
When grilling foods, preheat the coals on your grill for 20 or 30 minutes, or until the coals are lightly coated with ash.
If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
When it’s time to grill the food, cook it to a safe internal temperature. Use a food thermometer to be sure. The food thermometer should be placed in the thickest part of the meat and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
- Beef, veal and lamb steaks and roasts: 145 °F for medium rare and 160 °F for medium.
- Ground pork and ground beef: 160 °F.
- Poultry: to at least 165 °F.
- Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
- Shrimp, lobster and crabs: The meat should be pearly and opaque.
- Clams, oysters and mussels: Until the shells are open.
Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have plenty of clean utensils and platters on hand.
Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature for more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).

Food Thermometer Safe Grilling Flyer

Get the Temperature Chart Poster

Resources
If you have more questions or concerns about food safety, visit these websites:

« Previous Page
1
…
3
4
5
6
7
…
10
Next Page »