Our commitment to food safety doesn’t end when our products leave the store. We want you to have the information you need to store, prepare, and enjoy your meal safely. So, the next time you prepare one of our turkey products, make sure to follow the steps below.
If it touches raw meat, you'll need to clean it—before and after you prep. Wash all of the following with hot water and soap:
Don’t forget to frequently wash your hands with soap or sanitizer for at least 20 seconds.
To prevent cross-contamination, keep your raw turkey products separated from other foods at all times. This includes:
If you’re preparing turkey stuffing, keep it separated from the turkey until right before you cook. Never stuff a turkey the night before.
There is more than one safe way to thaw a turkey, but thawing at room temperature is not one of them. Here’s what we recommend:
Cook all turkey products to 165°F, and if you’re preparing a whole turkey, the temperature should reach:
Store your leftovers in separate, airtight containers within two hours of cooking, and eat or freeze all leftovers within three days. If you’re storing leftovers from a whole turkey, carve it before you store it.
The USDA Meat and Poultry Hotline can answer your food safety and handling questions year-round.
Call their Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), or use their Ask Karen feature to submit a question or chat with an expert online.
