How to Safely Buy, Store, Thaw and Cook a Turkey

Buying

• Always look for the "safe food handling" label on packages. It will give you tips for proper food handling and cooking.
• Make sure packaging is tightly sealed.
• Pick up the turkey after doing all your other shopping, and have it bagged separately from other groceries.

Storing

• Set your refrigerator below 40 degrees Fahrenheit and your freezer below 0 degrees Fahrenheit.
• To freeze an uncooked whole turkey, leave turkey in its original wrapping. A frozen, whole turkey will last approximately 12 months in the freezer.
• To freeze uncooked turkey parts, wrap in freezer wrap or tightly sealed freezer bags and mark with the date. Turkey parts will last approximately nine months in the freezer.
• To freeze cooked turkey, wrap in freezer wrap or tightly sealed freezer bags and mark with the date. Cooked turkey will keep for approximately two to six months in the freezer.
• Refrigerate leftover turkey promptly within two hours. Refrigerated cooked turkey will last three to four days.

Thawing

• Thaw turkey in the refrigerator, in the microwave using the defrost setting, or under cold water. Never thaw turkey or other meats on the counter or under hot water.
• For safe thawing in the refrigerator, allow about one day of thawing for every 4 to 5 pounds of turkey.
• When thawing in the microwave, follow the instructions in the owner’s manual. Cook the turkey immediately after thawing because some areas may become warm and begin to cook during microwaving.
• To thaw in cold water, keep turkey in its original airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes. Estimate minimum thawing time to be 30 minutes per pound for whole turkey.
• Do not re-freeze thawed turkey.

Preparing

• Wash your hands thoroughly in warm, soapy water for at least 20 seconds before and after handling raw poultry and throughout food preparation.
• Use two separate cutting boards: one for raw foods and the other for ready-to-eat foods.

Cooking

• Use a meat thermometer to make sure meats reach a safe internal temperature. This is the only reliable way to determine the doneness of your food.
• Cook whole turkeys to 165 degrees Fahrenheit. Check at the innermost part of the turkey thigh.
• If you’re cooking a stuffed turkey, make sure the stuffing reaches 165 degrees Fahrenheit before serving. For safety and even cooking of your turkey, consider cook stuffing separately.

Reviewed December 2012