Cook that bird safely!

Over the next couple of months people will be getting together for different holidays and events. This is the time for cooking, sharing, eating, celebrating and very hectic schedules. It is also the time for forgetfulness when it comes to food safety, leaving us with foodborne illnesses! Keep everyone safe and healthy by following these simple guidelines for a food borne illness-free season!

Cooking:

• Use a food thermometer to make sure the turkey has reached a safe internal temperature of 165 °F; do not rely solely on the pop-up tabs!


• Check the temperature in the innermost part of the thigh, wing and the thickest part of the breast.


• Be sure the turkey is completely thawed before cooking (always thaw your turkey in the refrigerator set at 40 °F or below NEVER on your countertop), this ensures the bird has not reached the temperature danger zone where bacteria grows and can make you sick!

APPROXIMATE COOKING TIMES: (325 °F oven temperature)

UNSTUFFED (time in hours)

• 4 to 6 lb breast ----1 1/2 to 2 1/4


• 6 to 8 lb breast --- 2 1/4 to 3 1/4


• 8 to 12 lbs -------- 2 3/4 to 3


• 12 to 14 lbs -------- 3 to 3 3/4


• 14 to 18 lbs -------- 3 3/4 to 4 1/4


• 18 to 20 lbs -------- 4 1/4 to 4 1/2


• 20 to 24 lbs -------- 4 1/2 to 5

STUFFED (time in hours)

• 8 to 12 lbs ------ 3 to 3 1/2


• 12 to 14 lbs ----- 3 1/2 to 4


• 14 to 18 lbs ----- 4 to 4 1/4


• 18 to 20 lbs ----- 4 1/4 to 4 3/4


• 20 to 24 lbs ----- 4 3/4 to 5 1/4