November 15, 2007

LANSING - Enjoying Michigan’s bountiful selection of Thanksgiving fare is a tradition shared by many families each year. The Michigan Department of Agriculture recommends the following food safety guidelines to keep family and friends healthy this holiday season.

Turkey Preparation Tips

• Pre-stuffed turkeys shouldn’t be thawed before cooking and package directions should be followed closely.
• If buying a fresh turkey, be sure to purchase it one or two days before cooking.
• A thawed turkey should only be refrigerated for one to two days. (For every five pounds of turkey, allow about 24 hours of thawing time in a refrigerator.)
• Using a meat thermometer, the cooked temperature of the whole turkey should reach 165 degrees Fahrenheit.

General Guidelines

• Start with the basics - always wash hands with warm, soapy water for at least 20 seconds before, during, and after handling food.
• Use separate utensils, cutting boards, and serving dishes for raw and cooked foods, and wash thoroughly with warm, soapy water before re-using.
• Never leave perishable food out of the refrigerator for more than two hours.
• Keep cold foods cold and hot foods hot.

For more information, visit www.michigan.gov/foodsafety or www.foodsafety.gov, call the U.S. Department of Agriculture Meat and Poultry toll-free hotline at 800-535-4555, the U.S. Food and Drug Administration Food Information Line at 888-SAFE-FOOD, or call a Michigan State University Extension office.