Thanksgiving Turkey Dos & Don’ts

Whether it is your first time making this meal, or your 40th time making this meal, we want you to be safe and spend the weekend after with a healthy gut. We did a search, and found out a few things we thought you should know, going into this week.

Temperature Dos

The turkey’s internal temperature should be at least 165°F in the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. You can use a food thermometer to check the temperature.

Thawing Dos

You can thaw your turkey in the microwave, but you should cook it immediately after.

Washing Dos

Wash your hands with soap and water for 20 seconds before and after handling the turkey. You should also wash any surfaces that come into contact with raw turkey.

Stuffing Dos

If you stuff your turkey, you can prepare the ingredients ahead of time, but you should keep the wet and dry ingredients separate. Mix them together just before filling the turkey. The stuffing should reach a minimum internal temperature of 165°F.

Cooling Dos

Cool the turkey to 41°F or lower as soon as possible. You should refrigerate leftovers within 2 hours of serving.

Leftovers

Do discard any uneaten food that has been left out for more than two hours.

Equipment Don’ts

Don’t reuse equipment from preparing the turkey after it’s cooked. Use clean and sanitized equipment for the cooked turkey.

You can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) if you have questions about your Thanksgiving dinner.

Source : AI Overview on Google

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