Food Safety Hot Topics
How Do You Spell Safety? T-U-R-K-E-Y
Thaw your turkey in the refrigerator, microwave, or submerged in a
sink filled with cold water for maximum safety.
- In the microwave, check your owner’s manual for the size turkey that
will fit in your microwave oven, the minutes per pound, and power level to
use for thawing.
- In the refrigerator allow approximately 24 hours for every 4 to 5
pounds.
- In the sink filled with cold water allow approximately 30 minutes per
pound. Change the water every half hour.
Use soap and water to wash all places that touched raw turkey.
Roast the turkey until the temperature is 165°F as measured with a
food thermometer. Check the internal temperature in the innermost part of the
thigh and wing and the thickest part of the breast.
Keep cold foods cold and hot foods hot. If dinner is delayed, make
sure that foods are kept at temperatures below 40 F or above 140 F.
Enjoy dinner, but don’t forget to refrigerate leftovers within 2
hours. Divide leftovers into smaller portions. Refrigerate or freeze in covered
shallow containers for quicker cooling.
You must eat leftovers within 2 to 4 days, freeze them, or throw them
away. Use gravy within 1 to 2 days.
* Source: The University of Arkansas Cooperative Extension
Service
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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