Food Safety Tips

Bacteria tends to grow in a ‘danger zone’ between 40°F and 140°F (4°C and 60°C). Therefore, make sure turkey is refrigerated below 40°F (4°C), or kept hot, above 140°F (60°C). Do not allow raw or cooked turkey to remain in the danger zone for more than two hours.

Thawing

Refrigerator method (Regular Method)

Keeps the meat cold until completely defrosted
Place wrapped frozen turkey on a tray on the bottom shelf in refrigerator
Allow 5 hours per pound (10 hours/kg)

Cold water method (Quick method)

Placed wrapped frozen turkey in the sink or large container and cover completely with cold water
Change water at least every hour
Allow 1 hour per pound (2 hours/kg)
Once thawed, refrigerate immediately, and cook within 48 hours

Important thawing tips

Never thaw turkey at room temperature
Refrigerate or cook turkey immediately after it has thawed. Never refreeze uncooked turkey
Do not thaw a pre-stuffed turkey; cook from frozen, following directions on packaging

Safe Handling

Always wash hands in hot soapy water before preparing foods and handling raw meat
Remove plastic wrap from thawed turkey
Remove neck and giblets from body cavity
Washing or rinsing meat and poultry prior to cooking is not necessary and may promote cross contamination to other foods.
Do not let raw meat or juices touch ready-to-eat foods either in the refrigerator or during preparation
Do not put cooked foods on the same plate that held raw product
Wash and rinse utensils, dishes and surfaces used for cutting turkey with hot soapy water
Keep cutting boards and utensils in good repair

Storing Uncooked Turkey

When storing fresh whole turkey, remove giblets and refrigerate in a covered container for use within 2 days
Whole frozen turkeys can be kept frozen for 1 year. Once thawed, treat as a fresh turkey and do not refreeze until cooked
Ground turkey can be stored in the refrigerator for 2-3 days, in the freezer for 2 to 3 months
Turkey parts can be stored in the refrigerator for 2-3 days, in the freezer for 6 months
Turkey labeled as previously frozen must be kept refrigerated and cooked within 24 hours

Storing Cooked Turkey

Turkey should be carved from the bone and the stuffing removed
All leftovers placed in shallow containers and refrigerated or frozen within two hours of cooking
When reheating, make sure the turkey reaches a temperature of 165°F (74°C)
Cooked turkey may be stored for up to 4 days in the refrigerator or up to 3 months in the freezer
Cold cuts should be used within 3 to 4 days after placement in the refrigerator, 2 to 3 months in the freezer.