Turkey is the most-often-asked-about food category by consumers
Storage and Safe Handling
Because product dates are not a guide for safe use of a product, follow these tips for use at top quality: purchase the product before the date expires; follow handling recommendations on product. Turkey is kept cold during distribution to retail stores to prevent or slow the growth of bacteria and to increase its shelf life. The grocery should be the last stop before going home. At home, immediately put turkey products in a refrigerator that maintains 40 °F or below, or freeze at 0 °F or below. Freezer storage times are for best quality. If frozen continuously, turkey products will be safe indefinitely.
Safe Thawing
The USDA recommends three ways to thaw turkeys: in the refrigerator, in cold water and in the microwave. Never defrost turkey on the counter.
- It’s best to plan ahead for slow, safe thawing in the refrigerator. Allow about 1 day for every 4-5 pounds of turkey to thaw in the refrigerator.
- Turkey may be thawed in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. Cook the turkey immediately after it thaws.
- Turkey thawed in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.
Food Safety of Turkey US Dept of Agriculture Website
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