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Get tips on how to safely store, thaw, and roast a turkey.
Here are a few key tips:
Avoid Fresh Pre-Stuffed Turkeys – Don’t buy fresh pre-stuffed turkeys because harmful bacteria in the stuffing can quickly multiply. If you buy a frozen pre-stuffed turkey, look for a USDA or state mark of inspection. Frozen pre-stuffed turkeys should not be thawed before cooking.
Thaw Frozen Turkey – There are 3 ways to safely thaw a frozen turkey: in the refrigerator, in cold water, or in the microwave. Look at the thawing chart, based on the size of the turkey.
Clean Up – Use soap and water to wash hands, utensils, counters, sinks, and anything that comes in contact with raw turkey and its juices.
Cook to 165°F – Cook your turkey to a minimum internal temperature of 165°F. Look at timetables for roasting a turkey in a 325°F oven, based on the size of the turkey and whether or not it’s stuffed.
Discard After 2 Hours – After you’ve enjoyed your Thanksgiving meal, discard any turkey, stuffing, or gravy left at room temperature for more than 2 hours. Or, if room temperature is above 90°F, discard food after 1 hour.