Grilled turkey tenderloin

There’s a reason every recipe in the Iowa Turkey Federation’s Cooking with Turkey cookbook begins with “Wash your hands.”  Safe handling is important to prevent food-borne illness.

In addition to washing your hands before cooking, remember to:

  • Wash anything that raw meat touches including cutting boards, utensils and other surfaces.
  • Separate raw turkey from other foods.
  • Always cook turkey to 165 degrees farenheit when tested with a meat thermometer.
  • Keep turkey warm (140 degrees) or higher after cooking.
  • Microwave leftovers to 165 degrees farenheit.
  • Refrigerate leftovers within 2 hours.
  • Thaw and marinate turkey in the fridge, NOT on the counter.
  • Always use separate plates for raw turkey and cooked turkey.