The Centers for Disease Control and Prevention (CDC) says raw turkey can contain foodborne germs such as Salmonella and Clostridium perfringens. It advises storing, thawing, handling and cooking turkey, stuffing and leftovers properly to prevent food poisoning. The U.S. Food and Drug Administration (FDA) sums up safe food handling in four measures: clean, separate, cook and chill.
Why turkey calls for care
According to the CDC, turkey and its juice can be contaminated with germs that cause illness. The agency lists Salmonella, Clostridium perfringens and Campylobacter among them. It says this applies whether the cook uses a whole bird or a part such as the breast.
The CDC says Clostridium perfringens grows in cooked foods left at room temperature. It calls the bacteria the second most common bacterial cause of food poisoning. The main signs are vomiting and cramps in the abdomen, which appear 6 to 24 hours after a meal. The CDC says outbreaks occur most often in November and December and have been tied to dishes often served at holiday meals, including turkey and roast beef.
The FDA says typical symptoms of foodborne illness are vomiting, diarrhea and flu-like symptoms. They can start anywhere from hours to days after contaminated food or drink is consumed. The FDA says the symptoms usually pass without medical treatment in healthy people. It adds that the illness can be severe or life-threatening, especially for older adults, infants and young children, pregnant women, and people with weakened immune systems.
Storing and thawing
The CDC says frozen raw turkey should stay in the freezer until it is time to thaw it, with the freezer at 0°F or below. It advises against keeping a turkey where the temperature cannot be closely monitored, such as a car trunk, a basement, a back porch or snow.
The CDC describes three safe ways to thaw a turkey. In the refrigerator, the turkey stays in its original wrapping and sits in a container so its juice does not drip on other food. The CDC says to allow about 24 hours for each 4 to 5 pounds, and a turkey thawed this way can stay in the refrigerator for 1 to 2 days before cooking. The FDA offers an illustration: when thawed in the refrigerator, a turkey weighing 20 pounds takes four to five days to defrost fully.
In cold water, the CDC says the turkey goes in a leakproof plastic bag, which keeps juice from spreading and keeps the bird from absorbing water. The turkey is completely covered with cold tap water, and the water is changed every 30 minutes. The CDC says to allow about 30 minutes per pound. For microwave thawing, the CDC says to follow the microwave manufacturer’s instructions. A turkey thawed in cold water or in the microwave must be cooked immediately, the CDC says.
The CDC says a turkey should never be thawed on the counter. It says a turkey that sits at room temperature for more than 2 hours becomes unsafe, including when its middle remains frozen. The agency says germs multiply quickly between 40°F and 140°F, a range it calls the “danger zone.”
Handling raw turkey
The CDC says raw turkey and its juice can contaminate anything they touch. It advises scrubbing hands with soap and water for no less than 20 seconds both before and after touching turkey. The FDA offers a timing guide: about 20 seconds is the time it takes to sing “Happy Birthday” two times.
The CDC advises one cutting board for raw turkey and a separate one for produce, bread and other foods that will not be cooked. It says cooked food and fresh produce should never be set on any plate, board or other surface that earlier held raw turkey. Cutting boards, utensils, dishes and countertops should be washed with hot soapy water after the raw turkey is prepared and before the next item, the agency says. The FDA gives the same advice on washing surfaces and on keeping cooked or ready-to-eat food off unwashed plates that held raw meat or poultry.
Both agencies say raw poultry should not be washed. The CDC says federal agencies have recommended against washing turkey or chicken since 2005. It says washing can spread poultry juice to other foods, utensils and countertops. The CDC adds that anyone who does wash raw turkey should immediately clean and sanitize the sink and the area around it. It cites a U.S. Department of Agriculture (USDA) study that found germs still in the sink for 1 in 7 people who had cleaned up after washing chicken.
Cooking turkey and stuffing
To roast a turkey in the oven, the CDC says to set the oven to at least 325°F. The turkey should be completely thawed and placed in a roasting pan 2 to 2-1/2 inches deep. Cooking times depend on the turkey’s weight and on whether it is stuffed. For smoking, frying or roasting a turkey that is not fully thawed, the CDC points readers to USDA guidelines.
Both agencies say a food thermometer is the way to check doneness. The FDA says color is not a reliable indicator. The CDC says a turkey has reached a safe internal temperature at 165°F. It says to check three places while avoiding bone: the thickest part of the breast, where the body and thigh join, and where the body and wing join. The CDC says a pop-up timer does not replace the thermometer.
The CDC says it is safest to cook stuffing in a casserole dish rather than inside the turkey, because it is easier to tell that the stuffing is thoroughly cooked. The FDA also recommends the casserole dish for optimum safety. Either way, the center of the stuffing must reach 165°F, according to the CDC, which says germs can survive below that temperature.
For stuffing cooked inside the bird, the CDC says to put it in just before cooking. It says to let the turkey stand 20 minutes after it leaves the oven before removing the stuffing and carving. The FDA adds that wet and dry stuffing ingredients should be mixed separately and combined just before use. It says to stuff the turkey loosely, about 3/4 cup per pound, and to bake any extra in a greased casserole dish.
Handling leftovers
The CDC says leftovers should be refrigerated at 40°F or colder within 2 hours of cooking. For leftovers exposed to temperatures above 90°F, such as in a hot car, the window is 1 hour. The FDA gives the same 2-hour limit for leftovers and says the refrigerator should be kept at 40°F or colder and the freezer at 0°F. It says an appliance thermometer can be used to check both.
The CDC says a large cut of meat, such as a turkey or roast, should be cut into smaller pieces so it cools quickly. It says food does not need to cool before it goes into the refrigerator or freezer. Cooked turkey and dishes made with it should be eaten within 3 to 4 days, and the CDC says freezing allows longer storage. The FDA also says leftovers should be used within three to four days.
The CDC says all leftovers should be reheated to at least 165°F before serving or eating. The FDA says sauces, soups and gravies should be brought to a rolling boil when reheated. For food that looks or smells questionable, the FDA’s rule is “when in doubt, throw it out.”