Thaw It Safely

Never thaw a turkey on the counter. Once the outside of the turkey reaches temperatures above 40°F, bacteria can begin multiplying even if the inside is still frozen.

USDA recommends three safe thawing methods:

• Refrigerator: Allow about 24 hours for every 4–5 pounds of turkey.
• Cold Water: Allow about 30 minutes per pound, changing the cold water every 30 minutes. Cook immediately after thawing.
• Microwave: Follow your microwave manufacturer's instructions and cook the turkey immediately after thawing.

Quick Tip: A 16-20 lb. turkey needs approximately 4-5 days to thaw in the refrigerator.

Wash Your Hands, Not Your Turkey!

USDA recommends not washing or rinsing raw turkey.

Why?

• Water can splash bacteria from raw poultry onto your sink, countertops, utensils, and nearby foods.

Remember: Proper cooking, not rinsing, is what makes your turkey safe to eat.

Stuffing Your Turkey?

For the safest and most even cooking, USDA recommends cooking stuffing separately.

If you choose to stuff the turkey, prepare and stuff it immediately before cooking—never stuff the turkey the night before.

Make sure the center of the stuffing reaches 165°F before serving.

Turkey Safety by the Numbers

Wash Your Hands

• Wash your hands with soap and water for at least 20 seconds to help prevent the spread of harmful bacteria.

Keep Cold Foods Cold

• Keep cold foods below 40°F to slow bacterial growth and maintain food safety.

Refrigerate Perishable Foods

• Refrigerate perishable foods within 2 hours to reduce the risk of foodborne illness.

Cook to a Safe Internal Temperature

• Turkey and stuffing must reach a safe minimum internal temperature of 165°F. Use a food thermometer to check for doneness.

Store Leftovers Safely

• Use or freeze refrigerated leftovers within 4 days.

Clean. Separate. Cook. Chill.

Four simple steps can help keep your Thanksgiving meal safe and enjoyable.

• Clean: Wash your hands, utensils, and food preparation surfaces frequently.
• Separate: Keep raw turkey and its juices away from ready-to-eat foods to prevent cross-contamination.
• Cook: Use a food thermometer to ensure turkey and stuffing reach a safe internal temperature of 165°F.
• Chill: Refrigerate perishable foods promptly and store leftovers safely.

_{Adapted from U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), Turkey Basics and Food Safety guidance.}