How to safely prepare your holiday turkey

Lisa Money, RDN

Apex Athletic Performance

As you prepare to celebrate the holidays, it’s time to think about your main course – the turkey. Registered dietitian Lisa Money shared six tips to help you safely prepare your turkey for yourself and your guests to enjoy.

1. Prep and clean as you go. Disinfect your countertops, cutting boards and utensils before, during and after prepping your turkey. Make room in your fridge to thaw the turkey properly in its own bag so there are no drips into other foods or on any surfaces.
2. Thaw your turkey the right way. Make sure your refrigerator temperature is 40 degrees or lower. Allow 24 hours for thawing for every 4–5 pounds of the weight of the turkey.
3. Don’t rinse your turkey. Recent studies show that it is impossible to clean your sink well enough after rinsing a turkey to get rid of all the bacteria it leaves behind. That bacteria is then transferred onto your hands and into everything else you prepare. Just pat the turkey dry with a paper towel and continue prepping.
4. Don’t stuff your turkey with stuffing. Whole turkeys cook faster than what is stuffed in the middle of them, so it’s just not safe to try and cook your stuffing inside your turkey. Bake your stuffing in a separate dish, cover it and add lots of broth for moisture.
5. Get it hot. Set your oven temperature to no lower than 325 degrees and use a meat thermometer. Insert the thermometer into the thickest part of the breast and thigh. Turkey meat should be 165 degrees to be done.
6. Keep it hot. Don’t let your turkey sit at room temperature while you visit all day. It is better to refrigerate leftovers within two hours of leaving the oven.