Information provided by Cornell Cooperative Extension of Monroe County, NY(585)461-1000. Cornell Cooperative Extension provides equal program and employment opportunities.

Poultry and other protein foods are likely to contain Salmonella bacteria and so should be prepared under very clean conditions.

When a turkey is stuffed with dressing, the Salmonella will be transferred from the turkey to the stuffing. Because starch is a good medium for bacterial growth, bacteria will multiply rapidly in the stuffing. Improper preparation and cooking methods will leave you vulnerable to food borne illness.

If you stuff poultry , stuff loosely and follow the directions listed below. For the safest stuffing, it is recommended to cook stuffing in a separate casserole or crockpot. Basting it occasionally with the meat juice drippings will achieve the "roasted in the bird" flavor.

Fresh and thawed poultry may be refrigerated for 2 days before roasting. If stored longer, spoilage is likely. Frozen poultry stored for longer than 6 months at 0º F. is safe, but may begin to lose quality, including loss of nutrients, a change in flavor, color or texture. A bird that has been stored for a long time may be better suited to be used in soups and stews than serving as the centerpiece for Thanksgiving dinner.

After thawing a frozen turkey, remove neck and giblets from both neck and body cavities, wash the turkey inside and out with cold water, drain well.

Set the oven temperature no lower than 325º F. Roasting at lower temperatures will increase the possibility of bacterial growth.

Place turkey breast-side up on a rack in a shallow roasting pan - insert a meat thermometer into a thick part of the thigh, away from the bone.

Poultry may be roasted in an uncovered pan, or in a covered pan or oven roasting bag. Follow the timetables given on the wrappings. Roasting an unstuffed bird takes considerably less time than roasting a stuffed bird. Larger birds may take a little less time per pound than small birds. If the skin is browning too rapidly in a uncovered pan, a tent of aluminum foil, placed loosely over the bird, will prevent excessive browning. Birds roasted in covered pans or oven bags cook more quickly.

For safety and doneness the internal temperature, as registered on the meat thermometer, should reach 180º F. in the thigh. The center of the stuffing must reach 165º F. Juices should be clear.

Wash hands, utensils, sink, faucets and anything else that has contacted raw poultry with hot, soapy water before handling other food or utensils.

If the bird has been stuffed, remove all stuffing from the turkey as soon as the turkey is completely cooked to prevent bacterial growth. Excess stuffing that will not be served right away should be refrigerated promptly.

Birds should be allowed to stand 20 minutes before removing carving to allow for cooking to finish and for ease in carving.

Debone the bird and refrigerate all leftovers in shallow containers within 2 hours of cooking. Use leftover poultry and stuffing within 3-4 days, gravy within 1-2 days, or freeze these foods. Reheat thoroughly to a temperature of 165º F. or until hot and steaming. Reheated gravy should boil.