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It's Turkey Time
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Oct 07, 2011
The "danger zone" is between 40 and 140 F (4 - 60C) - the temperature range where foodborne bacteria multiply rapidly. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again.

Safe Preparation

Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw poultry can then be transferred to other foods. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.

Safe Stuffing

For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165F (74C). Bacteria can survive in stuffing that has not reached 165F (74C), possibly resulting in foodborne illness.

Safe Cooking

Set the oven temperature no lower than 325F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165F (74C) [Health Canada recommends to cook turkey until the temperature of the thickest part of the breast or thigh is at least 85C (185F)]. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.

Following these cooking guidelines can help you prepare a safe holiday dinner that everyone will enjoy.


 
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