Let’s face it, in November, a turkey will find its way onto many menus this month. Planning ahead can help ensure that your special meal is successful, safe, and stress-free.
The USDA offers these tips for success.
Plan Ahead-
• Make a guest list: Decide how many people will be eating, plan your menu, and gather your recipes.
• Clear the fridge: Start using foods that are taking up space in your refrigerator and freezer to make sure you have plenty of room for your turkey, ham, or roast and other dishes.
• Start shopping: Check your pantry to see what you already have and make a shopping list of needed ingredients. Shopping early for pantry items will reduce stress later.
• Get the thermometers ready: Buy a food thermometer if you don’t already have one. A cooked whole turkey is safe at a minimum internal temperature of 165°F throughout the bird and stuffing. If you’re thawing the turkey in the refrigerator, use a refrigerator thermometer to make sure the temperature is 40°F or lower.
If you have additional questions about cooking a turkey, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov available from 9:00 a.m. to 1:00 p.m. Central Time, Monday through Friday (help available in English or Spanish).
If you need help on Thanksgiving Day, the USDA Meat and Poultry Hotline will be open from 9:00 a.m. to 1:00 p.m. Central Time. You can also ask questions of “Karen” 24/7 at AskKaren.gov.
For food safety fact sheets on Turkey and more, click below, contact Richland County UW- Extension at 608-647-6148 or email: chelsea.wunnicke@wisc.edu
Safety Fact Sheets:
