BUTTERBALL'S TOP 10
LIST OF TURKEY QUESTIONS

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3. How do you recommend handling a turkey so it's safe to eat?

Answer: Follow these food safety guidelines. Refer to specific categories for additional directions.

• Thaw frozen turkey in the refrigerator or cold water.
• Keep thawed or fresh turkey in a refrigerator.
• Prevent juices from dripping onto other foods in the refrigerator by placing wrapped turkey on a tray.
• Thawed turkey may be kept in a refrigerator up to four days before cooking.
• Roast fresh turkey as soon as possible, but no later than the use by date on the package.
• Place raw poultry on non-porous surfaces; these are easy to clean. It is recommended that two cutting boards are used: one strictly to cut raw meats; and the other for ready-to-eat foods, such as breads, fruits, and vegetables. If using one cutting board, be sure it is used for raw meats only. Cutting boards should be washed thoroughly in hot, soapy water before and after each use, and allowed to air dry or patted dry with fresh paper towels.
• Use paper towels, not cloth, to dry off turkey and wipe up juices.
• Combine stuffing ingredients and stuff turkey just before roasting, not the night before.
• Wash hands, work surfaces and utensils touched by raw poultry and its juices with hot, soapy water.
• Use cooking methods that allow turkey to reach an internal temperature of 140*F (50*C) in less than four hours. Avoid using low roasting temperatures or partial cooking methods.
• Use a meat thermometer to determine turkey's doneness.
• Store turkey, stuffing, gravy, broth and other cooked foods properly within two hours after cooking.

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