Here are some important food safety guidelines to follow:
Handle raw turkeys safely. Take the turkey home directly from the grocery store. Errands should be run first, before going to the store.
At home, place the turkey immediately in the refrigerator or freezer.
A fresh turkey should be cooked within two days.
Defrost frozen turkeys in the refrigerator, allowing 24 hours for each five pounds.
For faster thawing, place the frozen turkey in cold water, allowing about 30 minutes per pound. The water should be changed every half-hour. A turkey may be defrosted in the microwave if it is large enough, but follow the manufacturer's instructions. Cook immediately after defrosting.
Prepare stuffing safely. Mix the stuffing just before it goes into the turkey. If more convenient, the wet and dry ingredients can be prepared ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.
Stuff the bird properly. The turkey should be stuffed loosely about 3/4 cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 degrees F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
Cook at the proper temperature. The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 degrees F. Cooking overnight in a "slow" oven is not recommended since food borne bacteria can form under these conditions.
Storing leftovers. Leftovers should be stored within two hours of cooking. Cut the turkey off the bones. Refrigerate the stuffing and the turkey separately in shallow containers. Use leftover turkey within four days; stuffing and gravy, in one or two days.
