How to Safely Handle a Turkey

• Thaw frozen turkey in the refrigerator or cold water.
• Keep thawed or fresh turkey in the refrigerator.
• Place packaged turkey on a tray to prevent raw juices from dripping on other foods.
• Thawed turkey may be kept in the refrigerator up to 2 – 3 days before cooking.
• Roast fresh turkey as soon as possible, but no later than the date on the package.
• Place raw poultry on non-porous surfaces. Cutting boards should be washed thoroughly in hot, soapy water.
• Use paper towels, not cloth, to wipe off turkey and clean up juices.
• Combine stuffing ingredients and stuff turkey just before roasting.
• Wash hands, work surfaces and utensils touched by raw poultry with hot, soapy water.
• Use a meat thermometer to determine turkey’s doneness.
• Store turkey, stuffing, gravy, and broth in separate containers. Refrigerate within 2 hours.