Cooking the Turkey: Handling Turkey Safely

Two Hour Safety Zone

Plan to serve, eat and store leftovers from your Holiday dinner within 2 hours from taking it out of the oven. Bacteria that cause food poisoning can multiply to dangerous levels on food that is left at room temperature longer than 2 hours.

No Partial Cooking

Never partially cook a turkey and finish cooking later. This could lead to food poisoning. Slow cooking at very low oven temperatures is also not recommended.

Never Stuff Turkey Ahead

Do not stuff turkey ahead of time. Combine only the dry ingredients the day before. If you don't have a large enough bowl, use a Turkey size oven bag to combine dry ingredients. When ready to stuff the turkey, add remaining stuffing ingredients to the oven bag and toss to mix. To bake, transfer stuffing to the cavity of the turkey or to a foil-lined pan. For food safety, the stuffing temperature must reach 165°F when cooked.

Do Not Reheat Whole Turkey

Reheating a whole turkey risks loss of moisture and fresh taste. If you must prepare the turkey ahead of time, slice the roasted turkey and place it in a foil-lined pan. Spoon broth over the turkey to prevent drying. Cover with foil and refrigerate. Reheat in foil-covered pan in 350°F oven until hot.

Keep Hot Foods Hot

Cooked foods should be kept hot at 140°F or above. Cold foods should be kept cold, below 40°F.