Diseases & Disorders Archive

Health Tip:

Last Minute Turkey and Stuffing Safety Tips

1. Wash hands, cutting surfaces, utensils—anything that has come in contact with raw turkey—for at least 30 seconds with soap--and scrubbing friction. Rinse well.
2. Clean each food prep surface and your hands with soap and water (as above) before starting the next recipe.
3. A stuffed turkey takes anywhere from 18 to 24 minutes per pound to cook thoroughly. Make sure the meat thermometer is inserted in the middle of the bird, and not touching bone or pan. Best placement is in the thigh for dark meat and deep in breast for white.
4. Use a meat thermometer to check for doneness. Dark meat should register 180 degrees, white meat, 170 and stuffing, 165 degrees.
5. Food should not be left out at room temperature longer than two hours.
6. Leftovers should be stored in shallow containers and refrigerated promptly.
7. Turkey should be used within 3-4 days. Gravy and stuffing, 1-2.
8. You can freeze leftovers and use within a few months for flavor retention.