Turkey Basics: Safe Cooking

Turkey Basics: Safe Cooking is a 1-page legal document that was released by the U.S. Department of Agriculture - Food Safety and Inspection Service on September 1, 2011 and used nation-wide.

FAQ

Q: Why is safe cooking important?
A: Safe cooking is important to prevent foodborne illnesses.

Q: What are some tips for safe cooking?
A: Some tips for safe cooking include washing hands before preparing food, using separate cutting boards for raw meat and other ingredients, and cooking meat to the appropriate internal temperature.

Q: How can I prevent cross-contamination?
A: To prevent cross-contamination, keep raw meat and its juices away from other foods, use separate utensils and cutting boards, and wash hands and surfaces thoroughly after handling raw meat.

Q: What temperature should I cook meat to?
A: It is recommended to cook meats to the following internal temperatures: 145°F (63°C) for whole cuts of beef, pork, veal, and lamb; 160°F (71°C) for ground meats; 165°F (74°C) for poultry.

Q: What precautions should I take when reheating leftovers?
A: When reheating leftovers, make sure the food reaches an internal temperature of 165°F (74°C) to kill any bacteria that may have grown.