Turkey Cooking Tips To Prevent Food Poisoning

• Keep turkey in its original wrapping, refrigerated until ready to cook.
• Make sure the sell-by-date has not expired.
• Defrost a frozen turkey by refrigeration or a cold water bath. Don't defrost a turkey at room temperature.
• Bacteria can multiply on outer layers before inner layers have defrosted.
• Allow one day for every 5 lbs. in the refrigerator. In a cold water bath, change the water every 30 minutes. A 20 lb. turkey will take 12 hours to defrost in cold water.
• Don't leave an uncooked thawed turkey out of the refrigerator longer than two hours.
• Use a meat thermometer to check if the turkey is done. The turkey should cook until the internal temperature reaches 180-185 degrees.
• Pierce the turkey in the thickest area of the thigh, making sure the juices run clear not pink.
• Remove the stuffing immediately after the turkey is cooked. Don't stuff the bird the night before cooking.
• Don't leave leftovers out on the counter longer than three hours.
• Store the turkey and stuffing separately. Don't store leftover stuffing in the bird.
• Store leftover turkey in the refrigerator and use within 3-4 days. Store leftover stuffing and gravy in the refrigerator and use within 1-2 days.
•  Don't re-freeze a thawed uncooked turkey.

If you have questions regarding possible food poisoning, call the Poison Center at 1-800-222-1222

Important phone numbers
Butterball Turkey Hotline: 1-800-323-4848
USDA Meat and Poultry Hotline: 1-800-535-4555