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Modem processing technology makes it possible for the processor to almost automatically process a live bird practically without the human hand ever touching the carcass. Immediately after the bird is processed, it is water chilled to about 45 degrees, packaged and sold fresh or frozen to be sold later.
Consumers should either consume a whole fresh carcass within four to five days after purchase, or freeze it for later use. Frozen turkeys last at least 12 months when stored at 15 degrees or lower.
Turkeys that are held in home refrigerators should be kept in their original package for no more than five days, at 38 degrees or less. Fresh carcasses should be cooked while shrouded with aluminum foil at 350 degrees until the internal temperature reaches 170 degrees.
Once cooked, leftover turkey can either be kept at 38 degrees or less for about seven to 10 days, or frozen for up to 12 months at 15 degrees or less.
Consumers should always be careful that meats, including turkey, do not contaminate other foods that are being prepared at the same time. Food poisoning organisms are usually found on all meats and care should be taken to make sure that counter surfaces, knives and cutting board surfaces are completely cleaned before other foods come into contact with them.
Poultry and other meats are packaged in films that are designed to retard spoilage, but the key to keeping meat wholesome, is refrigeration. Bacteria will double their numbers in 15 minutes at room temperature, while regeneration may
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