1) Purchase only a USDA inspected turkey that has been properly refrigerated or frozen. Take it home immediately.

2) Store the turkey in your freezer if frozen or in a refrigerator if fresh. Plan ahead. A turkey takes up quite a bit of space. Be sure there is enough room to store it and all of your other food. Do not store a raw turkey in the refrigerator above foods such as vegetables, salads, breads or desserts that are ready-to-eat.

3) Thaw a frozen turkey in a refrigerator. This may take several days, so allow one day for each 5 pounds of turkey. Also, put meat or poultry that is thawing on the lowest shelf of the refrigerator to prevent dripping onto other foods.

4) Prepare the turkey for cooking by removing it from the outer wrapper, taking the giblets out from inside the turkey, rinsing the turkey under cold running water, placing it in a roasting pan, and seasoning it as desired. To be safe, a turkey should not be stuffed before roasting.

5) Cook the turkey until it is well done. Allow at least 15-18 minutes per pound for cooking an unstuffed turkey in an oven set at 325°F or higher. You should not cook the turkey in an oven that is set at a temperature below 325°F. The USDA recommends cooking a turkey to an internal temperature of 180°F. Use a metal stem meat thermometer to check the temperature. Measure the temperature at the inner portion of the thigh.

6) Serve the turkey the same day it is cooked. It is not a safe practice to partially cook a turkey a day ahead and finish cooking it the day it is served. Also, it is not a safe practice to cook a turkey a day or more ahead, and refrigerate it whole until it is served. If you must cook the turkey a day or more ahead, you should carve it and store the meat in an uncovered shallow pan in a refrigerator until it is cold (45°F). Once it is cool, cover it and keep it in the refrigerator. If you want to serve it hot, reheat the sliced turkey in the oven to a temperature of 165°F before serving.

7) Leftovers are sometimes the best part of the meal. To be sure that they are handled safely, do not leave food at room temperature for more than 2 hours during serving. Debone the turkey before refrigerating. Put all leftovers in the refrigerator if you plan to use them within 3-4 days. Leftover turkey should be frozen if you need to store it for a longer period of time.

AND DON'T FORGET TO

1) Start and finish all food preparation and serving activities by washing your hands with hot soapy water. Also, wash your hands frequently during preparation steps especially if you switch from working with a raw product to a product that does not require cooking.

2) Never reuse a utensil that has contacted raw meat or vegetables to prepare or serve food that is ready-to-eat. Clean all areas including the counter, sink and cutting board that had contact with the raw turkey before beginning other tasks.

3) Plan ahead. If you will be bringing the turkey to a distant location, the safest way is to purchase and prepare it at the serving location after you arrive. If this is not possible, you should cook, slice, and freeze the turkey a day ahead, then reheat it to 165oF before serving. It is not a safe practice to cool and reheat a whole turkey. When traveling, always transport a raw or cooked turkey in insulated containers with cold packs or ice.

4) For more information, contact the USDA Meat & Poultry Hotline at 1 800 535-4555 or visit their Web site at http://www.fightbac.org/consumers/seasonalfoodsafetytips.