* Wash hands before and after preparing food
* Separate - don't cross-contaminate. Keep raw meat and poultry apart from cooked foods.
* Wash hands, utensils, and kitchen surfaces with hot soapy water after they touch raw meat or poultry.
* Give your turkey ample time to defrost: refrigerator – 24 hours per 5 lbs of bird; cold water bath – 30 minutes per 1 lb of bird.
* Buy a fresh turkey (not frozen) one day before cooking.
* Stuffing should be moist and the turkey should be cooked immediately after stuffing.
* Cook turkey until a meat thermometer reads: 180°F in the thigh, 170°F in breast pieces, 165°F in the stuffing, and when pierced with a fork, juices are clear, not pink (Do not let thermometer touch bones when reading temperature).
* Keep hot foods at 140°F (using chafing dishes or hot plates) and cold food at 40°F (using ice).
* Eat cooked food promptly and refrigerate leftovers within 2 hours after cooking. (Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours).
* Refrigerate or freeze food in shallow storage containers for quicker cooling.
* Refrigerated turkey should be eaten within 3-4 days; gravy, stuffing and other sides within 1-2days; and frozen leftovers within one month.
* Reheat leftovers to 165°F or hot and steaming.
* Separate - don't cross-contaminate. Keep raw meat and poultry apart from cooked foods.
* Wash hands, utensils, and kitchen surfaces with hot soapy water after they touch raw meat or poultry.
* Give your turkey ample time to defrost: refrigerator – 24 hours per 5 lbs of bird; cold water bath – 30 minutes per 1 lb of bird.
* Buy a fresh turkey (not frozen) one day before cooking.
* Stuffing should be moist and the turkey should be cooked immediately after stuffing.
* Cook turkey until a meat thermometer reads: 180°F in the thigh, 170°F in breast pieces, 165°F in the stuffing, and when pierced with a fork, juices are clear, not pink (Do not let thermometer touch bones when reading temperature).
* Keep hot foods at 140°F (using chafing dishes or hot plates) and cold food at 40°F (using ice).
* Eat cooked food promptly and refrigerate leftovers within 2 hours after cooking. (Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours).
* Refrigerate or freeze food in shallow storage containers for quicker cooling.
* Refrigerated turkey should be eaten within 3-4 days; gravy, stuffing and other sides within 1-2days; and frozen leftovers within one month.
* Reheat leftovers to 165°F or hot and steaming.
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