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Turkey Safety Tips

November 22nd, 2017

To keep your holiday safe and healthy, here are a few tips from the Good Sam Infection Prevention Department for your turkey preparation:

  1. Safely Thaw Your Turkey in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter. When a turkey is left out for more than 2 hours, its temperature becomes unsafe as it moves into the danger zone between 40 and 140 degrees F, where bacteria can grow rapidly.
  2. Safely Handle your Turkey by following the 4 steps to food safety, CLEAN, SEPARATE, COOK, and CHILL to prevent the spread of bacteria to your food and family. Raw poultry can contaminate anything it touches with harmful bacteria.
  3. Safely Stuff Your Turkey by putting it in your turkey just before cooking. Use a food thermometer to be sure the stuffing’s center reaches 165 degrees to be sure bacteria will not survive. Wait 20 minutes after removing the bird from the oven before removing the stuffing from the cavity; this allows a little more cooking time. But, of course the safest way is in a casserole dish.
  4. Safely Cook Your Turkey by setting the oven temperature to at least 325 degrees. Place the completely thawed turkey with the breast side up in a roasting pan that is 2-2 1/2 inches deep. Cooking times will vary depending on the size of your turkey. REMEMBER FOLLOW THE INSTRUCTIONS FOR USE.  The safe internal temperature is 165 degrees, check the temperature by inserting a thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing.


Happy Thanksgiving from all of us at Good Samaritan!