SAFE HANDLING OF POULTRY
Since Thanksgiving is almost here, most people are probably already purchasing their turkeys and storing them until the big dinner. Here are some guidelines to help you prepare a safe Thanksgiving Meal.
- Wash your hands before and after handling raw Turkey.
- Keep raw turkey wrapped and separate from other foods to eliminate the possibility of cross contamination.
- Don’t return cooked turkey, or any food, to a plate or container that held raw turkey.
- When finished preparing turkey, clean all working surfaces with a solution of one part bleach to four parts water. Leave solution on surfaces for 5 seconds before rinsing well with cold water.
- Cook turkey until juices run clear when the meat is pierced with a fork.
- Cook turkey at 325ºF until the internal temperature of the thigh shows 185ºF on a meat thermometer. The dark meat takes longer to cook than the white meat.
- Never leave cooked or raw turkey at room temperature for more than one hour. Refrigerate it promptly because bacteria that can make you sick grow quickly at room temperatures!
Note: These guidelines apply to all poultry products