Frozen Turkey Safety

To ensure proper handling, storage, and preparation of frozen turkey, follow these tips.

Buying:

Always look for the "safe food handling" label on packages.
The label will give you tips for proper food handling and cooking.
Make sure that the packaging is tightly sealed.
Pick up the turkey and other meat items last and ask to have them bagged separately from other groceries.

Storing:

Make sure that the refrigerator temperature is set below 40 degrees F.
To freeze an uncooked, whole turkey, leave the turkey in its original wrapping.
To freeze uncooked turkey parts, wrap them in freezer wrap or tightly sealed freezer bags and mark them with the date.
To freeze cooked turkey, wrap them in freezer wrap or tightly sealed freezer bags and mark them with the date.
A frozen, whole turkey can be kept for approximately 12 months in a freezer set at or below 0 degrees F.
Cooked turkey can be kept frozen for approximately 2 - 6 months in a freezer set at or below 0 degrees F.
Cooked turkey should be eaten or frozen within 3 - 4 days.
Frozen turkey parts can be kept for approximately 9 months in a freezer set at or below 0 degrees F.

Preparing:

Wash your hands thoroughly for 20 seconds before, during, and after handling raw poultry.
Use 2 separate cutting boards to avoid cross-contamination, one for raw meats, poultry, and seafood, and the other for ready-to-eat foods.
Refer to the "safe food handling" label on the package for proper preparation.
Thaw the turkey in a refrigerator (never on the counter) or in a microwave oven using the defrost setting or under cold water.
For safe thawing in the refrigerator, allow approximately one day for every 4 - 5 pounds of turkey to thaw in the refrigerator.
When thawing the turkey in a microwave oven, follow the owner's manual. Cook it immediately after thawing in the microwave oven because some areas may become warm and begin to cook during microwaving.
Turkey may also be thawed in cold water in its original airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes. Estimate the minimum thawing time to be 30 minutes per pound for the whole turkey.
Do not refreeze the thawed turkey.
Use a food thermometer to cook to a proper internal temperature of at least 165 degrees F.
When cooking a stuffed turkey, the center of the stuffing must reach at least 165 degrees F. For safety and uniform doneness of the turkey, cook the stuffing separately.
Refrigerate the leftover turkey promptly within 2 hours.