Food Safety Guidelines for Turkey

Here are food safety questions that are frequently asked when consumers are preparing turkey. The answers to these questions can help prevent foodborne illness associated with turkey. Keep these food safety guidelines in mind when handling turkey:

What foodborne bacteria are associated with turkey?

The foodborne bacteria that are most often associated with turkey are Salmonella, Campylobacter jejuni, Staphylococcus aureus and Listeria monocytogenes.

How long can you keep a turkey in the freezer? In the refrigerator?

It is recommended that whole turkey be kept in the freezer no longer than 12 months. While there is no safety risk in holding a turkey in the freezer for longer than 12 months, the quality of the turkey may be less than desirable.

Fresh whole turkeys can safely stay in the refrigerator for one to two days, or according to the date on the manufacturer's packaging.

How should I thaw my turkey? How long will it take?

There are three ways to safely thaw your turkey: in the refrigerator, in cold water, and in the microwave. The most recommended way to thaw a turkey is in the refrigerator.

While thawing in the refrigerator, the turkey will not reach an internal temperature above 40F, so harmful bacteria will not have the chance to grow. Thawing a turkey in the refrigerator requires planning. If the refrigerator temperature is set at 40F it will take about 24 hours for every 5 pounds of turkey to thaw.

If you don't have enough time to thaw the turkey in the refrigerator, you can try to thaw it in

cold water. Make sure the turkey is wrapped well in leak-proof packaging, as the flesh can absorb water and make a watery product. Submerge the turkey completely in cold water. The water should be changed every thirty minutes until the turkey is completely thawed. It should take about thirty minutes per pound of turkey to thaw. Since temperature conditions are not controlled using the cold water method of thawing, the turkey should be cooked immediately after thawing.

The third method of thawing is in the microwave. You should follow the oven manufacturer's instructions for thawing turkey in the microwave. Always cook the turkey immediately after thawing in the microwave, as some parts of the turkey may have reached temperatures where harmful bacteria can grow.