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.