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How do I Safely Handle Turkey?
- Thaw frozen turkey in the refrigerator or cold water.
- Keep thawed or fresh turkey in the refrigerator.
- Place packaged turkey on a tray to prevent raw juices from dripping on other foods.
- Thawed turkey may be kept in the refrigerator up to 2 – 3 days before cooking.
- Roast fresh turkey as soon as possible, but no later than the date on the package.
- Place raw poultry on non-porous surfaces. Cutting boards should be washed thoroughly in hot, soapy water.
- Use paper towels, not cloth, to wipe off turkey and clean up juices.
- Combine stuffing ingredients and stuff turkey just before roasting.
- Wash hands, work surfaces and utensils touched by raw poultry with hot, soapy water.
- Use a meat thermometer to determine turkey’s doneness.
- Store turkey, stuffing, gravy, and broth in separate containers. Refrigerate within 2 hours.
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