Turkey Tips and Facts Recipe

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Safety when using or cooking turkey



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  2. To ensure proper handling, storage and preparation of frozen turkey, follow these tips from the American Dietetic Association and the ConAgra Foods Foundation:
  3. Buying
  4. Always look for the "safe food handling" label on packages
  5. The label will give you tips for proper food handling and cooking
  6. Make sure the packaging is tightly sealed
  7. Pick up the turkey and other meat items last and ask to have them bagged separately from other groceries
  8. Storing
  9. Make sure the refrigerator temperature is set to below 40°F
  10. To freeze an uncooked, whole turkey, leave turkey in its original wrapping. To freeze uncooked turkey parts, wrap in freezer wrap or tightly sealed freezer bags and mark with the date
  11. A frozen, whole turkey can be kept for approximately 12 months in a freezer set at or below 0°F
  12. Frozen turkey parts can be kept for approximately nine months in a freezer set at or below 0°F
  13. To freeze cooked turkey, wrap in freezer wrap or tightly sealed freezer bags and mark with the date
  14. Cooked turkey can be kept frozen for approximately two to six months in a freezer set at or below 0°F
  15. Cooked turkey should be eaten or frozen within three to four days
  16. Preparation
  17. Wash hands thoroughly for 20 seconds before, during and after handling raw poultry
  18. Use two separate cutting boards to avoid cross-contamination, one for raw foods and the other for ready-to-eat foods
  19. Refer to the "safe food handling" label on the package for proper preparation
  20. Thaw turkey in the refrigerator (never on the counter) or in the microwave using the defrost setting or under cold water
  21. For safe thawing in the refrigerator, allow about one day for every four to five pounds of turkey to thaw in the refrigerator
  22. When thawing turkey in the microwave, follow owner's manual. Cook immediately after thawing because some areas may become warm and begin to cook during microwaving
  23. Turkey may also be thawed in cold water 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
  24. Do not re-freeze thawed turkey
  25. Use a meat thermometer to cook to proper internal temperature
  26. The temperature of a whole turkey must reach 180°F deep in the thigh
  27. The temperature of turkey breast should reach 170°F
  28. When cooking a stuffed turkey, the center of the stuffing must reach 165°F. For safety and uniform doneness of turkey, cook stuffing separately
  29. Refrigerate leftover turkey promptly within two hours


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 188g
Calories 224  
Calories from Fat 49 22%
Total Fat 5.38g 7%
Saturated Fat 1.79g 7%
Trans Fat 0.0g  
Cholesterol 122mg 41%
Sodium 132mg 6%
Potassium 557mg 16%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 40.99g 66%
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