Keep Safety in Mind When Preparing a Turkey

Many people will gather around with family and friends this Thanksgiving, usually with a turkey dinner.

There are some safety tips to keep in mind when preparing a turkey.

Raw turkey can contaminate anything it touches with harmful bacteria such as Salmonella.

Use a food thermometer to check for a safe internal temperature. Internal temperatures of 82°C (180°F) for whole birds and 74°C (165°F) for pieces.

Follow the Government of Canada’s Poultry Safety Tips for safe shopping, chilling, cleaning, thawing and cooking, to help prevent food-related illnesses from occurring over the holidays.

• Never rinse poultry before cooking it because the bacteria can spread wherever the water splashes

• Always wash your hands before and after you touch raw poultry

• Use a separate plate, cutting board and tools during preparation

• Clean everything with a kitchen cleaner or bleach solution and then rinse with water

• Wipe kitchen surfaces with paper towels or use a fresh dishcloth to avoid cross-contamination