1. A frozen turkey can be purchased the day before you plan to cook it.
2. When shopping, the turkey should be the last thing you pick up before heading to the checkout.
3. When handling turkey and other food, hands should be rinsed in luke-warm water.
4. The safest way to cook stuffing is inside the bird.
5. Turkey is done cooking when the juices run clear.
6. Salmonella symptoms will appear directly after eating.
7. Leftovers can be kept in the fridge for over a week.
- 1. Myth: Purchase your frozen turkey four to six days before you plan to cook the bird to allow it to thaw in your refrigerator.
- 2. Fact: The turkey should be cold when bought and immediately refrigerated at home at a temperature of 4 C (39 F). As well, your fresh (or frozen) turkey should not sit in your car longer than the trip home from the grocery store.
- 3. Myth: Always wash hands with soap and hot water for 20 seconds before and after handling food.
- 4. Myth: Stuffing can be a breeding ground for bacteria. It is moist and slow to heat up and cool down. Cooking stuffing outside the bird – in its own oven dish or on the stove – is the safest (and least appetizing) way to prepare it. Stuffing should reach a minimum internal temperature of 74 C (165 F).
- 5. Fact: Turkey should be cooked until the internal temperature at the thickest part of the breast or thigh reaches 85 C (185 F). Turkey is done when the leg of a whole bird moves easily and the juices are no longer pink.
- 6. Myth: Symptoms, which may include diarrhea, abdominal cramps, vomiting, and fever, appear 6 to 72 hours after exposure.
- 7. Myth: Freeze or discard leftovers after four days. Reheat leftovers to 74°C (165°F). Don’t reheat the same leftovers more than once.