Turkey prep safety

By Arlene Burnett

Pittsburgh Post-Gazette

Many of us cook a full turkey just once a year — for Thanksgiving. But there are several tips we should follow to ensure we are handling the bird safely, through the thawing, cooking and storing processes.

Here are a few guidelines to help take the stress out of preparing your Thanksgiving Day dinner, courtesy of the United States Department of Agriculture:

BUYING THE TURKEY, THAWING

If you buy a frozen turkey, place it in the refrigerator (40 degrees or below) in the original wrapper. Allow approximately 24 hours per 4 to 5 pounds of turkey. A thawed turkey can remain in the refrigerator for one to two days. A fresh turkey should be purchased one to two days before cooking. Do not buy a prestuffed fresh turkey. If you are buying a whole turkey, plan on 1 pound per person.

COOKING THE TURKEY

Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately.

If you stuff your turkey, stuff loosely. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately.

Use a food thermometer to check the internal temperature of the turkey. A turkey is safe cooked to a minimum of 165 degrees. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. Stuffing should reach 165 degrees whether cooked inside the bird or in a separate dish. When turkey is removed from the oven let stand 20 minutes. Remove stuffing and carve the turkey.

Storing leftovers

Cut the turkey into small pieces. Refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within three to four days or freeze. Reheat thoroughly to 165 degrees or until hot and steaming.

For more information and tips visit www.fsis.usda.gov.