- Preparing: After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
- Stuffing: For optimal safety, cook the stuffing outside the turkey in a casserole dish; however, if you place stuffing inside the turkey, do so just before cooking and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F.
- Cooking: Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.
Remember to refrigerate food promptly after the meal. Discard any food left out more than two hours. Wash your hands frequently with soap and warm water when preparing food and serving. Always wash cutting boards, dishes, utensils and countertops with hot, soapy water after preparing each food item and before going on to the next.