CDC Tips for Cooking Turkey Safely
The CDC wants everyone to have a safe and happy Thanksgiving. Here are simple tips for cooking a delicious and safely prepared turkey:
- Safe Thawing. Thawing turkeys must be kept at a safe temperature. The "danger zone" is between 40-140°F. 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." Thaw food in the refrigerator, in cold water or in a microwave oven. For instructions, see "Safe Methods for Thawing;" instructions are also available inSpanish.
- 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. Follow the Food Safety and Inspection Service's steps to safely prepare, cook, remove and refrigerate stuffing; Spanish language instructions are available.
- 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 about 2-in. 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. For more information on safe internal temperatures, visitFoodSafety.gov's Safe Minimum Cooking Temperatures.
