Health Articles

* 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.