Thanksgiving Food Safety
Temperature — not color — is the only way to determine whether your meat is thoroughly cooked. Even if the juices run clear, it doesn’t mean the turkey is thoroughly cooked. Turkey is only ready to eat after it has been cooked to a temperature of at least 165 degrees F in the breast and 175 degrees F or more in the thighs. The best way to check is with a meat thermometer. Use it to check in multiple spots on the bird. Also, do not set the oven lower than 325 degrees F, and make sure your turkey is completely thawed before cooking. Cook your bird breast-side-up in a roasting pan that is around 2.5 inches deep. Cooking times will vary. Let the turkey stand for 20 minutes before removing any stuffing (if you choose this method) and carving the meat.
Holiday Food Safety Success Kit National Turkey Federation Centers for Disease Control and Prevention Centers for Disease Control and Prevention, “Estimates of Foodborne Illness in the United States” United States Department of Agriculture, "Let’s Talk Turkey" United States Department of Agriculture, "Cleanliness Helps Prevent Foodborne Illness" Illinois Department of Public Health, "Food Safety Fact Sheet - Critical Temperatures for Food Service" Partnership for Food Safety Education, "Thanksgiving Food Safety" Center for Food Safety, "Thanksgiving traditions for a changing climate" Partnership for Food Safety Education, "Least Wanted Foodborne Pathogens" Phys.org, "Stuffing the turkey and other Thanksgiving food-safety mistakes" Home Food Safety, "Most Common Foodborne Pathogens" Image Courtesy of David Bullock | Dreamstime Image Courtesy of Stephanie Frey | Dreamstime Image Courtesy of Donald Joski | Dreamstime Image Courtesy of Szabolcs Szekeres | Dreamstime Image Courtesy of Brent Reeves | Dreamstime Image Courtesy of Ruben Gutierrez | Dreamstime Image Courtesy of Marcin Pawinski | Dreamstime Image Courtesy of Kelpfish | Dreamstime