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Cooking Poultry
 Every year in Boulder County, dozens of home kitchens
become a source of foodborne illness associated with the
improper washing,
cooking, displaying, and/or storage of poultry.
Because of
the size of raw turkeys in particular, it is very important
to take special care in preparing and thoroughly cooking
turkeys.
Raw and undercooked turkey has microbes like
Salmonella and
Campylobacter which can make
families very sick on average within 12 hours to 3 days
after the meal is consumed.
Preparation
- Do not thaw a frozen bird on the counter.
- Allow one day
for every 5 pounds of meat in the refrigerator to defrost
the turkey.
- Thoroughly wash everything that the raw turkey and its
juices have touched with warm soapy water. That includes
utensils, cutting boards, countertops, hands, etc.
Cooking Instructions
- Cook the turkey to at least 165º F to be sure all
bacteria are killed.
- Put a clean, accurate meat thermometer
into the thickest part of the turkey to test for doneness.
Dark meat, being drier than white, meat will be slower to
fully cook. (Many people prefer turkey cooked to higher
temperatures for taste and texture.)
Dressing: If you are serving dressing (stuffing)
with the turkey, we recommend that it be cooked in a
separate pan. If you choose to cook the dressing inside the
turkey, be certain both the turkey and dressing have reached
165º F or above.
Leftovers
- All leftovers must be refrigerated within two hours after
the meal.
- Break the leftover turkey into small pieces, put
them into a shallow pan, and refrigerate, uncovered, until
it is cool. When they are completely cool to 41º F or colder,
cover them.
TIP: For the best quality of leftover turkey, keep it in the
refrigerator for only 3 to 4 days. Dressing and gravy
quality changes after 2 days. Reheat gravy to a rolling boil
(165º F) before serving again. To store turkey or gravy longer, wrap well and freeze.
See also
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