Turkey Preparation and Safety

Ensure turkey freshness by checking for a pinkish flesh color with no discoloration. Examine the sell-by date and avoid turkeys with a sour smell or slimy texture, as these are signs of spoilage.

Store turkey at or below 40°F (4°C) to prevent bacterial growth. Use within 2 days if refrigerated or freeze immediately. Thawing should be done in the refrigerator, maintaining safe temperatures.

Never thaw turkey at room temperature. Use the fridge, cold water, or microwave methods. Changing water every 30 minutes when using the cold water approach reduces the risk of bacteria.

Use a meat thermometer to ensure the turkey's internal temperature reaches 165°F (74°C) to kill harmful bacteria. Check the temperature in the thickest parts, such as the breast and the thigh.

Avoid cross-contamination by using separate cutting boards, utensils, and plates for raw turkey. Wash hands and surfaces thoroughly after handling uncooked poultry to prevent spreading bacteria.

Store leftovers within 2 hours of cooking. Cut turkey into smaller pieces to cool quickly. Refrigerate in shallow containers and consume within 3-4 days, or freeze immediately for longer storage.

Beware of turkey brine poisoning. Harmful bacteria can grow in improperly prepared or stored brines. Always brine in a refrigerated environment and discard the brine after use, never reusing it.

In 2006, astronauts on the ISS enjoyed a Thanksgiving meal, complete with freeze-dried turkey and all the fixings, making it the first turkey dinner in space.