Tips, tricks, and helpful hints:

• Turkey Safety: The USDA recommends to cook all poultry to an internal temperature of 165 °F (73.9 °C).  If you don't have a thermometer, use a fork and stick it all the way in the thickest part of the meat.  The juices that comes from the chicken should run clear and not be pink.

• To Rinse or Not to Rinse: Washing raw poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking chicken does not destroy bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.

• Food Safety Information for Turkey

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