Are you planning a turkey dinner with your family this holiday weekend? Have a safe turkey dinner by following these food safety tips:
- Refrigerate (below 4⁰C or 40⁰F) and/or freeze (below -18⁰C or 0⁰F) turkey as soon as it comes home from the store. To prevent juices from contaminating other foods or the refrigerator shelf, make sure the turkey is stored on a large plate on the bottom shelf of the refrigerator.
- Thaw turkey in the refrigerator in its original wrapping. Allow one day for 2kg (4.5 lbs) of turkey to thaw.
- Prevent cross contamination by thoroughly washing all hands, surfaces and utensils that have come in contact with raw turkey and its juices in hot, soapy water.
- Turkey must be cooked to an internal temperature of 82⁰C (180⁰F) at the thickest part of the breast. Always use a meat thermometer to verify the internal temperature.
- If not serving the turkey immediately, keep it hot at 60⁰C (140⁰F) or greater until ready to serve.
- Ensure leftovers are refrigerated (below 4⁰C or 40⁰F) as soon as possible and never left at room temperature for longer than 2 hours. Never refrigerate a whole (or near whole) cooked turkey for overnight storage. As soon as the turkey cools to a temperature at which it can be handled comfortably, it must be de-boned, sliced, or pulled into pieces, and then stored in shallow containers.
- Leftover turkey can be stored for up to 4 days in the refrigerator or 3 months in the freezer.
Enjoy your dinner! For more information on Food Safety click here.
For more information please contact the CKPHU at 519.352.7270.