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Thaw frozen turkey in the refrigerator or cold water.
• Keep thawed or fresh turkey in a refrigerator.
• Prevent uncooked juices from dripping onto other foods in the refrigerator by placing packaged turkey on a tray.
• Thawed turkey may be kept in a refrigerator up to four days before cooking.
• Roast fresh turkey as soon as possible, but no later than the “use by” date on the package.
• Place raw poultry on nonporous surfaces; these are easy to clean. It is recommended that two cutting boards are used: one strictly to cut raw meats; and the other for readyto-eat foods, such as breads, fruits, and vegetables. If using one cutting board, be sure it is used for raw meats only.
• Use paper towels, not cloth, to pat dry turkey and wipe up juices.
• Combine stuffing ingredients and stuff turkey just before roasting, not the night before.
• Use cooking methods that allow turkey to reach an internal temperature of 140 degrees in less than four hours. Avoid using low roasting temperatures or partial cooking methods.
• Use a meat thermometer to determine turkey’s doneness.
• Store turkey, stuffing, gravy, broth and other leftover cooked foods in refrigerator within two hours after cooking.
3. What’s the best
way to roast a
turkey?
The Butterball open pan roasting method will consistently create a juicy, tender, golden brown, picture-perfect turkey. .
• Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, two to
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