Giving Thanks and Staying Safe

By Sarah Correll

There is certainly plenty to be thankful for this and every year, and we hope that not having food poisoning can make your list. Follow these steps to make sure you and your family stay safe.

Thaw in the Refrigerator.

 

Turkey and other meats are most safely thawed in the refrigerator. You should allow about a day in the refrigerator for every five pounds of turkey.

Stuff Safely.

 

The safest way to prepare stuffing is to cook it separately from the bird, but if you are planning to stuff the bird, make sure its internal temperature is at least 165 degrees.

Cook Thoroughly.

Size of Turkey	Unstuffed	Stuffed
4 to 6 pounds (breast)	1 1/2 to 2 1/4 hours	Not usually applicable
6 to 8 pounds (breast)	2 1/4 to 3 1/4 hours	2 1/2 to 3 1/2 hours
8 to 12 pounds	2 3/4 to 3 hours	3 to 3 1/2 hours
12 to 14 pounds	3 to 3 3/4 hours	3 1/2 to 4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 1/2  to 5 hours	4 3/4  to 5 1/4  hours

Turkey should be cooked to an internal temperature of 165 degrees. Not sure how long it will take? Use this handy chart from Foodsafety.gov!

Don’t Leave the Leftovers

 

Don’t leave food out for more than two hours, and be sure to use your leftovers within 3-4 days.

Find answers to all your food safety questions here.