Food safety tips for delicious turkey meals Jennie-O offers five easy rules for cooking a safe and delectable recipe featuring turkey: clean, separate, cook, chill, and don't forget—enjoy!
- Safety begins with a clean cooking space. Be sure to use warm, soapy water to wash anything raw poultry touches, including cutting boards, plates or serving platters, countertops and other surfaces, food thermometers, grilling utensils and—most importantly—your hands.
- It is not necessary to rinse poultry before cooking. In fact, rinsing poultry can spread bacteria rather than kill it. The best way to ensure a safe, delicious meal is to fully cook poultry to 165°F.
- Always fully cook poultry to destroy any bacteria that could cause foodborne illness.
- Temperature is everything. Using a meat thermometer is the most accurate way to determine when meat is ready to enjoy. Cook poultry to at least 165°F, as measured by a meat thermometer, such as the iGrill, to ensure a safe and delicious dining experience.
- Never eat under-cooked poultry. If you're not sure how long to cook a product, simply read the packaging and cook as specified.
- Separating raw poultry from other foods is an easy way to avoid cross contamination and ensure food safety.
- Use separate cutting boards for poultry, meat, seafood and vegetables to avoid the spread of bacteria that may cause foodborne illness.
- Store raw poultry in sealed containers to make sure juices don't contaminate other foods.
- When cooking turkey, never reuse a raw marinade on cooked poultry. Instead, create a fresh marinade for each new batch.
- Storing raw poultry at the correct temperature is essential to keeping food safe. When storing raw poultry, set your refrigerator to 40°F or lower.
- Never thaw poultry at room temperature or on the counter. Thaw raw poultry and other meats in the refrigerator in sealed containers.
- Limit thawed or fresh meat to no more than two to three days in the refrigerator before cooking.
- Refrigerate leftovers within two hours of cooking. Don't let leftovers linger in the fridge. To stay on the safe side, eat them within one to two days.
- Following these simple food safety rules makes it easy to achieve the best possible taste for a delicious meal the entire family will enjoy.
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