The Four T’s of Food Safety
The Four T’s Of turkey Food Safety
- Thaw: Place unopened turkey, breast side up, on a tray in refrigerator. Allow at least 24 hours of thawing for every 4 pounds of turkey.
- Temperature: Always use a meat thermometer to determine when the turkey is done (fully cooked). The temperature should reach 180° F in the thigh, 170° F in the breast and 165° F in the center of the stuffing.
- Two-Hour Storage: Store leftovers in separate containers within two hours after cooking.
- Three Days to Eat: Your leftovers will last 3 days in the refrigerator. Eat or freeze leftover turkey within that time period.
Remember a few other tips to make sure your food is safe to eat:
- Wash preparation utensils, work surfaces and hands in hot, soapy water after contact with uncooked turkey and juices.
- Do not stuff the turkey the night before.
- Carve the turkey before you place in the refrigerator.