- Do not wash raw poultry
- Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting.
- Wash and dry hands after handling raw poultry to avoid cross contamination.
- Use a clean towel or a one-use towel when drying hands.
- Cook turkey to an internal temperature of 165ºF.
For more holiday cooking tips, click on the following links:
Holiday meal food safety – http://barfblog.com/wp-content/uploads/2012/11/Holiday-foodsafetyinfosheet-2012-2.pdf
Bathing bird is a food safety mess – http://barfblog.com/wp-content/uploads/2012/11/Holiday-foodsafetyinfosheet-2012-1.pdf
Avoid foodborne illness during the holidays – http://barfblog.com/wp-content/uploads/2012/11/Holiday-foodsafetyinfosheet-2012-3.pdf