Turkey Talk: Guidelines for Safe Holiday Preparation
go.ncsu.edu/readext?1103943
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Preparing a turkey for your gathering requires careful adherence to food safety standards, which ensures both a delicious and risk-free meal. These guidelines from NC State University’s Safe Plates Program cover every step from shopping to serving.
Procurement and Safe Storage
The safe handling process begins the moment the turkey is purchased. When selecting a fresh turkey, you must first inspect the packaging for leaks and then ensure the poultry is kept separate from all other items in your shopping cart to prevent cross-contamination. Upon arrival home, it is essential to leave the turkey in its original bag and place it in a pan or on a tray, storing it on the bottom shelf of the refrigerator at or below 41ºF to contain any potential dripping. If you are handling a frozen turkey, it is safe indefinitely in the freezer; however, for optimal quality, it is recommended to prepare it within one year. This frozen bird must be kept at a consistent 0ºF until you are ready to begin the thawing process.
Timely and Safe Thawing
Proper thawing is a critical control point for preventing bacteria growth. The preferred and safest method is refrigerator thawing, which requires allowing approximately 24 hours for every 5 pounds of turkey weight. For quicker options, you may utilize the cool water method: cover the turkey in its wrapping in a container with cool water, changing the water every 30 minutes, and allocating 30 minutes per pound.
Alternatively, the microwave method requires removing the wrapping, rotating the turkey several times, and allocating 6 minutes per pound, though the turkey must be cooked immediately following this method. If the turkey is partially thawed, it can be cooked immediately, but you must increase the cooking time by at least 50% to ensure it cooks completely through.
Preparation & Cooking
It is important to understand the risks associated with raw poultry preparation. Washing raw poultry is strongly discouraged as it does not eliminate bacteria; only cooking to the proper temperature 165ºF achieves this goal. Furthermore, pathogens such as Salmonella and Campylobacter can be aerosolized and spread up to 3 feet from the sink during washing. Therefore, instead of washing the turkey, the primary focus must be on preventing bacteria spread by diligently cleaning and sanitizing all utensils and surfaces, and by washing your hands thoroughly after handling the raw poultry.
Safety Considerations for Consumption
To ensure the turkey is safe for consumption, it is mandatory that the internal temperature reaches a minimum of 165ºF. This temperature must be verified using a food thermometer in three key locations: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Regarding stuffing, if you choose to cook it inside the bird, the stuffing itself must also reach 165ºF, checked in multiple spots. Please note that this requirement may cause the turkey meat to overcook beyond 165ºF. To prevent the turkey from becoming dry, it is highly recommended that you consider preparing the stuffing separately.