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Handling poultry (chickens and turkey) incorrectly and under cooking it are the most common problems that lead to food-borne disease outbreaks linked to poultry.
Safely Thaw a Turkey
- In the refrigerator in a container,
- In a leak-proof plastic bag in a sink of cold water (change the water every 30 minutes), or
- In the microwave, following the microwave oven manufacturer’s instructions.
Never thaw your turkey by leaving it out on the counter. A thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than 2 hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F.
More information on CDC website, Click here
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