Safely Handling and Preparing a Turkey

1. Thaw your frozen turkey two to three days ahead of time in the refrigerator.
2. Clean any surfaces that come in contact with the turkey or its juices with hot, soapy water and sanitize with a chlorine bleach solution (one teaspoon of bleach in four litres of water).
3. Utensils can be cleaned in a dishwasher or with the chlorine solution.
4. Always wash your hands after handling raw turkey.
5. Use a meat thermometer to monitor cooking. Insert it in the centre of the thickest part of the bird.
6. If there is stuffing inside, measure the temperature of the stuffing instead.
7. The temperature should read at least 82°C for 15 seconds before the bird is ready to serve.
8. Stuffing prepared on the stove top is preferable because stuffing inside the bird creates a larger mass to cook.
9. After eating, take the remaining meat off the bird and store in a shallow container in the refrigerator. Don't put an entire carcass into the refrigerator; it won't cool down quickly enough.