How to safely handle your raw turkey this Thanksgiving:
- Wash your hands with warm water and soap for 20 seconds before and after handling it.
- Cook it to a safe minimum internal temperature of 165 degrees Fahrenheit and check temperatures in the innermost part of the thigh and wing, plus the thickest part of the breast before serving.
- If you notice raw turkey or turkey juice on your kitchen surfaces, wash the surfaces with hot, soapy water. You can also use a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.
According to Good Housekeeping, this rule should apply to all raw poultry, not just turkey.
Associate food editor Cathy Lo recommends patting raw poultry dry with paper towels instead.