Be Safe on Thanksgiving

With Thanksgiving just days away, we want to pass along some turkey safety tips:

Thawing a Turkey

• Refrigerate – 24 hours for every five pounds
• Cold-water Bath: 30 minutes per pound
• Microware: follow instructions on the owner’s manual.

Washing a turkey increases the risk you will cross-contaminate germs to other foods you’re preparing.  If you do choose to wash, sanitize your sink.

Stuffing a turkey – USDA does not recommend stuffing a turkey for food reasons.  When stuffed it takes longer to cook.

Using an oven bag – cook at 350 degrees for:

• 8-12 lb. turkey: 1 1/2 to 2 hours.
• 12 to 16 lb. turkey: 2 to 2 1/2 hours.
• 16-20 lb. turkey: 2 1/2 to 3 hours.
• 20-24 lb. turkey: 3 to 3 1/2 hours.
• 8-12 lb. turkey: 1 1/2 to 2 hours.
• 12 to 16 lb. turkey: 2 to 2 1/2 hours.
• 16-20 lb. turkey: 2 1/2 to 3 hours.
• 20-24 lb. turkey: 3 to 3 1/2 hours.

Cooking a turkey – overnight at a lower temperature is not recommended.

When is the turkey ready – When the turkey reaches an minimum internal temperature of 165 degrees as measured by a food thermometer.  Check the internal temperature in the thickest part of the breast; in innermost part of the thigh, and the innermost part of the wing.  If stuffed, check the innermost part of the stuffing reaches 165 degrees.

Enjoy Thanksgiving and have a wonderful holiday weekend.

Source: FoodSafety.org