Tips for Preparing a Turkey

Making sure the the turkey dinner is memorable for all the right reasons starts with preparing the bird properly - just follow these tips:

• Make your fresh turkey the last item you pick up while shopping. Ask for a separate bag for the bird to catch any leaking juices that could contaminate other groceries and surfaces. Choose a turkey that is evenly plump and well wrapped. Refrigerate it as soon as you can.
• If you buy a frozen turkey make sure it is thawed in the fridge, microwave or under cold running water. Do not thaw a frozen poultry at room temperature - it allows harmful bacterial to multiply. Some frozen turkeys also now come with cooking instructions that involve cooking directly from frozen - follow the package cooking directions carefully and check all internal cooked temperatures.  
• Keep the bird in a pan in the fridge to catch any dripping juices. Store it on the lowest shelf in the fridge to prevent spillage from contaminating other foods.
• Before and after handling the turkey wash your hands in warm water with liquid soap. Use a disposable towel to dry your hands to stop the spread of bacteria. Wash and sanitize all utensils, wiping cloths, countertops and cutting boards. Use warm soapy water to wash and household bleach to sanitize utensils, or wash in dishwasher with a sanitizing cycle.

Sanitizing Solution: Add 2.5 ml (1/2 tsp) of chlorine bleach to 1 litre (4 cups) of warm water.

• If stuffing a turkey, pack it loosely just before cooking and ensure the stuffing is cooked to at least 74 C (165 F). Remove the cooked stuffing as soon as possible after taking the turkey from the oven. Note: Stuffing can also be safely cooked in a separate dish to minimize the risk of bacteria.
• Cook turkey to at least 82 C (180 F). At this temperature the meat will no longer be pink in the middle, the juices will run clear and the drumstick will twist easily. The temperatures of the stuffing and the meat can be checked using a metal stem thermometer. Insert thermometer in the thickest part of the meat - inside the thigh of the turkey.
• When carving your turkey use a clean plate and utensils. Do not re-use utensils that have touched raw turkey unless they have been washed with hot, soapy water, and also sanitized. Again, remember to make sure your hands are clean.
• Leftovers should be refrigerated promptly. Your refrigerator should be 4 C (40 F) or colder so that bacteria cannot multiply. You can check the operating temperature of your refrigerator with a thermometer.