Safe Holiday Cooking Techniques
- Stuffing that's cooked inside the turkey often doesn't reach a high-enough temperature -- 165 degrees F. -- to kill bacteria. Bake separately in a casserole dish.
- Use a food thermometer to tell you when the turkey's done, not a fork stuck in a thigh joint. Set your oven temperature no lower than 325 degrees F. The turkey's ready when the thermometer reads at least 165 degrees F. at the innermost part of the thigh and the thickest part of the breast.
- Don't brown or partially cook the turkey in advance, then store it in the fridge to finish up later. Cooling down and then reheating partially cooked meat encourages the growth of bacteria.
- After roasting the turkey, place it on a clean platter, not the same one that held it raw.
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