Turkey 101: Safe Food Handling and Storing Turkey

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Food Safety at Home - You're in Control

Bacteria are all around us. Most of them are harmless; some are even beneficial, like those used to make yogurt. But, others can make you really sick if allowed to grow and multiply.

Bacteria can be found on ANY food, unless you follow these four simple steps:

1. Chill promptly
2. Clean your hands and kitchen surfaces often
3. Separate, don't cross-contaminate
4. Cook thoroughly.

Turkey, like all meats, must be kept hot or cold. Bacteria tends to grow in a danger zone between 40°F and 140°F (4°C and 60°C). Therefore, make sure that raw or cooked turkey is refrigerated below 40°F (4°C), and when re-heating, take it to the safe internal temperature of 165°F (74°C).

Time and temperature are closely related in preventing bacterial growth and raw or cooked turkey should not be held in the danger zone for more than two hours.

Storage Times

If you have purchased a fresh whole turkey, remove giblets and refrigerate in a covered container for use within 2-3 days.

Whole turkeys can be kept frozen for 1 year, parts for 6 months. Once thawed, treat as fresh turkey and do not refreeze until cooked.

Ground turkey can be stored in the refrigerator for 1 day, in the freezer for 2-3 months.

Cooked meats or cold cuts should be used within 3-4 days after placement in the refrigerator, 2-3 months in the freezer.

NOTE: count the number of days from the "packaged on" date.

Storing Cooked Turkey:

Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

NOTE: After cooking, keep the turkey hot, above 140°F (60°C) or refrigerate below 40°F(4°C). DO NOT LEAVE AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS!!!

Turkey 101 courtesy Turkey Farmers of Canada